Wednesday, October 22, 2014

Fluffy Whole Wheat Pumpkin Pancakes

Every time I make pancakes, I always use the recipe from Nigella Lawson, my favorite. Light, fluffy and yummy
Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)

Recipe is from Better Homes and Gardens with slight modification

What you need: 
(below is half from the original recipe)

1 cup whole wheat pastry flour 
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil


  1. Mix flour, sugar, baking powder and salt in a bowl
  2. In another bowl, mix milk, eggs, pumpkin and oil
  3. Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
  4. Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
  5. Serve warm with maple syrup

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)


  1. Looks soft n wonderful.. Love to hv some

  2. Love this healthy pumpkin pancake. They are evenly round with nice golden brown.

  3. Hi Alice! Nice food blog.

    I love pancakes and this pumpkin pancake looks tempting.

  4. Your cake it's delicious, I love your recipe. Keep up good work :P

  5. Hi Alice, the pancakes look great. Would love to try , but I cant get wholewheat pastry flour here. Is there any substitute you can suggest?
    Tks in advance, Mrs Singh, Ipoh

    1. Hi Mrs Singh,
      THanks! You can use all purpose flour (plain flour) :)



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