Pumpkin Spice Pancakes with Pumpkin Butter
These wholesome whole wheat pancakes are delicately infused with brown sugar, pumpkin pie spice, and vanilla, creating a perfect fall breakfast experience. Finished with a luscious layer of pumpkin butter, they are not only low in fat but also rich in fiber—making them a deliciously nourishing choice for your morning routine!
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Ingredients
- 1 cup whole wheat flour
- 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin butter or canned pumpkin
- 1 tbsp brown sugar
- 1 cup 1% milk
- 3 large egg whites
- 2 tsp oil
- 1 tsp vanilla
- butter flavor cooking spray
- 1/2 cup pumpkin butter for topping
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 tsp baking powder
Instructions
- 1
In a mixing bowl, combine all the dry ingredients thoroughly.
- 2
In a separate bowl, whisk together the milk, egg whites, and either pumpkin butter or canned pumpkin until the mixture is smooth and well-blended.
- 3
Gradually incorporate the wet mixture into the dry ingredients, stirring gently with a spoon until there are no visible dry patches. Be careful not to over-mix.
- 4
Preheat a large skillet over medium heat.
- 5
Lightly coat the skillet with cooking spray and pour in 1/4 cup of the pancake batter.
- 6
Once bubbles form on the surface and the edges begin to firm up, carefully flip the pancake.
- 7
Continue this process with the remaining batter.
- 8
Serve each pancake topped with an extra 2 tablespoons of pumpkin butter.
- 9
For an added touch, consider drizzling with maple syrup or agave (bonus points for extra flavor!).