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Whole-Wheat Pumpkin Blueberry Pancakes

LIBBY'S®
Whole-Wheat Pumpkin Blueberry Pancakes
Level
Easy
Prep 
10 min
Cook 
10 min
Servings
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.
KEY INGREDIENTS
An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
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
  • 2 tablespoons vegetable oil, for greasing
  • Pure maple syrup
MAKE IT
Step 1
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.
Step 2
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.
Step 3
Serve with maple syrup.
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