Get ready to indulge in a cozy fall favorite that will have your taste buds dancing with joy! These Whole Wheat Vanilla Pumpkin Pancakes with Salted Caramel are not only a delightful way to start your day but also packed with wholesome ingredients that make breakfast feel a little more special. Imagine fluffy pancakes infused with the warm flavors of pumpkin and spices, all drizzled with luscious salted caramel—it's a breakfast dream come true! With just 35 minutes from prep to plate, you can easily whip up this American classic that’s perfect for lazy weekends or holiday brunches. Dive into this recipe and discover how to create a stack of pancakes that will leave everyone asking for seconds!
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Salted caramel sauce for drizzling
Instructions
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Whisk the dry ingredients together until well combined.
- In another bowl, mix together 1 cup of pumpkin puree, 1 cup of milk, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with a small amount of oil or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through. Remove from the skillet and keep warm while you repeat the process with the remaining batter.
- To serve, stack the pancakes on plates and drizzle generously with salted caramel sauce. Enjoy your delicious whole wheat vanilla pumpkin pancakes!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine and will help keep your pancakes fluffy.
- Preheat the Skillet: Make sure your skillet or griddle is properly preheated before pouring in the batter. This ensures even cooking and prevents sticking.
- Use a Measuring Cup: For perfectly shaped pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This helps maintain uniform size and cooking time.
- Keep Them Warm: If you're making a large batch, keep the pancakes warm in an oven set to 200°F (93°C) while you finish cooking the rest.
- Experiment with Toppings: While salted caramel is a delicious choice, feel free to get creative! Top your pancakes with fresh fruits, whipped cream, or even a sprinkle of nuts for added texture and flavor.
- Make Ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients when you're ready to cook!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 5mg
