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Whole Wheat Pumpkin Pancakes Recipe

Looking for an easy Whole Wheat Pumpkin Pancakes recipe? Learn how to make Whole Wheat Pumpkin Pancakes using healthy ingredients.


Submitted by albonneau

Makes 16 servings



Delicious, healthy breakfast, brunch, lunch or dinner! Serve with a pile of warmed berries touched with a bit of maple syrup, maybe some toasted pecans.

Recipe Ingredients for Whole Wheat Pumpkin Pancakes

5.2 serving Flour
0.67 cup Cake Flour Blend
0.18 cup, unpacked Sugars, Brown
3 teaspoon Baking Powder
1 teaspoon Baking Soda
1 tsp Allspice, Ground
1 tsp Cinnamon, Ground
0.5 tsp Ginger, Ground
0.25 tsp Cloves, Ground
0.5 tsp Salt
1.5 cup Milk, Lowfat, Fluid, 1% Milkfat
2 tbsp Vinegar distilled
1 cup Pumpkin
2 large egg Organics Eggs Large
4 tsp 100% Pure Canola Oil

Recipe Directions for Whole Wheat Pumpkin Pancakes

Mix dry ingreds together, mix wets in another bowl. Dump wet into dry and combine. Cook about 0.2 cups batter on griddle at ~300F.
Categories

Breakfast, Brunch, Fry

Nutrition Facts
Serving Size 88.5g
Amount Per Serving
Calories
92
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
243mg
10%
Potassium
78mg
2%
Total Carbohydrates
14.0g
5%
Dietary Fiber
1.7g
7%
Sugars
3.3g
Protein
3.5g
Vitamin A 50% Vitamin C 1%
Calcium 4% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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