Whole-Wheat Pumpkin Blueberry Pancakes

Whole-Wheat Pumpkin Blueberry Pancakes

Prep:
10 mins
Cooking:
10 mins
Level:
Easy
Yields:
18 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.

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

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/18 pancakes of recipe
  • Calories 100
  • Calories from Fat 10

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 1g 2%
  • Saturated Fat 0g 0%
  • Cholesterol 25mg 8%
  • Sodium 150mg 6%
  • Carbohydrates 21g 7%
  • Dietary Fiber 3g 10%
  • Sugars 9g
  • Protein 4g
  • Vitamin A 40%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 6%

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