Whole-Wheat Pumpkin Blueberry Pancakes
Whole-Wheat Pumpkin Blueberry Pancakes are ready in under 30 minutes and packed full of flavors! You can substitute berries or chocolate mini morsels in this recipe to create variations.
-
Prep Time
-
Cooking Time
-
Skill Level
Easy -
Makes
18
pancakes
Ingredients
- 2 cups white or regular whole-wheat flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups 1% milk
- 2 large eggs
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1/3 cup packed brown sugar
- 1 cup fresh blueberries or 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- Pure maple syrup
In this recipe
Instructions
COMBINE flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.
HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.
SERVE with maple syrup.
HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.
SERVE with maple syrup.
Nutritional Information
Serving Size
1
Calories Per Serving
100
Calories from fat
10
% Daily Value *
- Total Fat 1g 2%
- Saturated Fat 0g 0%
- Cholesterol 25mg 8%
- Sodium 150mg 6%
- Carbohydrates 21g 7%
- Dietary Fiber 3g 10%
- Vitamin A 40%
- Vitamin C 2%
- Calcium 8%
- Iron 6%
- Sugars 9g
- Protein 4g
* Percentage Daily Values are based on a 2000 calorie diet.