Pumpkin Whole-Wheat Pancakes

Feature our seasonal recipe at your next breakfast gathering.

Ingredients

  • 1 3/4 cups plus 2 tablespoons cold water
  • 12 1/2 ounces buttermilk pancake mix
  • 5 ounces whole-wheat flour
  • 9 1/2 ounces canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1 teaspoon pan and griddle oil

Directions
Pour water in mixer bowl with wire whisk attachment. Add pancake mix and flour. Mix on low speed for 1 minute or until batter is blended and fairly smooth. Scrape bowl. Mix for 1 minute more or until batter is smooth. Do not overmix. Remove batter from mixer bowl. Stir in pumpkin, cinnamon, nutmeg and ginger. Heat griddle to 375 degrees. Coat with oil. Ladle 4 ounces batter on griddle. Cook for 2 1/2 minutes. Using a spatula, turn and cook for 2 minutes more; remove.

Yields 12 pancakes.

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To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.