Superior to Pumpkin-Pie Pancakes Make Breakfast a Treat

I had an extra jar of pumpkin purée and chose to put it to use for breakfast. To the enjoyment of my little girls, I made pumpkin flapjacks, yet I kept things solid utilizing entire wheat flour and including some ground chia seeds in with the general mish-mash. The result was wonderful and filling, I may include. Finished with maple yogurt and toasted pecans, these hotcakes were a regular enjoyment. 


I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.


  • 1 cup whole wheat flour
  • 1/4 cup ground chia seeds (or flax meal)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 cup 2 percent milk
  • 6 tablespoons canned pumpkin purée
  • 2 tablespoons canola oil
  • 1 egg


1-In a large bowl whisk together all the dry ingredients.

2-In a separate bowl, stir together milk, pumpkin puree, oil, and egg.

3-Fold wet mixture into dry ingredients.

4-Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.

5-Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.

Source: Calorie Count


Category : Breakfast/Brunch

Cuisine : North American

Yield :  Makes between eight and 10 pancakes.

Image Source: POPSUGAR Photography / Lizzie Fuhr                                                          by:SUSI MAY

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