Breakfast
Breakfast
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Pumpkin Chia Seed Pancakes
Level
Easy
Prep
10 minutes
Cook
4 minutes
Servings
18 pancakes
  • Hearty and healthy, these pancakes feature whole wheat flour, chia seeds and pumpkin for an extra nutritious boost.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 2 cups all-purpose flour or white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups lowfat buttermilk
  • 2 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons honey, granulated sugar or packed brown sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons chia seeds, plus more for garnish
  • Nonstick cooking spray
  • Pure maple syrup
MAKE IT
Step 1
Combine flour, baking powder, cinnamon, baking soda and salt in large bowl.
Step 2
Whisk together buttermilk, eggs, pumpkin, honey and butter in large bowl. Add to flour mixture; stir until combined. Do not over mix. Let batter sit for 10 minutes; stir in chia seeds.
Step 3
Spray griddle or a large nonstick skillet with cooking spray and heat over medium-high heat. Pour ¼ cup batter for each pancake into skillet and cook for about 2 minutes or until edges are set and look dry. Flip over and cook for an additional 2 minutes or until golden brown. Top with syrup and additional chia seeds.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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