JUMP TO RECIPE
Looking for a delicious and healthy way to start your day? Look no further than these pumpkin pancakes! Made with real pumpkin puree and sweetened with dates instead of sugar, these pancakes are the perfect fall breakfast.
Servings:
12 large pancakes
Ready In:
20 minutes
Calories:
130 per pancake
Good For:
breakfast, dessert
Why Use Dates Instead Of Sugar?
Not only are dates a natural sweetener, but they’re also packed with nutrients like fiber, potassium, and magnesium. This means that they can help regulate blood sugar levels, aid in digestion, and support healthy muscle and nerve function. Plus, they add a rich, caramel-like flavor that complements the pumpkin perfectly.
Nutrition
- Calories: 130 Calories
- Protein: 3.9g
- Total Fat: 3.6g
- Saturated Fat: 0.9g
- Carbs: 21.1g
- Fiber: 1.3g
- Sugar: 3g
Amounts per serving:1 Pancake
- Protein 3.9g 13.5%
- Carbohydrates 21.1g 74%
- of Which Sugar is 3g 10%
- Fiber 1.3g 4%
- Fat 3.6g 13%
Pumpkin Pancakes Recipe
Equipment
- 1 bowl
- 1 measuring cup
- 1 cooking pan
- 1 Spatula
Ingredients
- 1.5 cups milk
- 1 cup pumpkin puree preferable fresh cooked pumpkin
- 1 egg
- 2 tbsp olive oil
- 2 tbsp vinegar
- 3 dates pips removed and softened in warm water
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp ginger
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the flour, baking powder, all the spices, and salt.
- either blend the dates with a little water until a smooth paste or syrup is formed or chop them up finely
- In a separate bowl, beat the egg and mix in the pumpkin puree, date paste and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and melt a small amount of butter or oil.
- Use a 1/4 cup measuring cup to scoop the batter onto the skillet, spacing each pancake about 2 inches apart.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve hot with your favorite toppings: a healthy approach is a drizzle of real maple syrup, a splash of kefir or yogurt, some chopped nuts and seeds and fresh fruit.
Tips For Perfect Pumpkin Pancakes:
- The best pancakes are made when the batter is made the day before. Store the batter in the fridge and use up to three days later.
- Make sure to mix the wet and dry ingredients separately before putting them together. This will help keep you from overmixing the batter and making pancakes that are tough.
- Use a nonstick skillet or griddle to make flipping the pancakes easier.
- If you don’t have medjool dates, you can use another type of date or substitute with honey or maple syrup.
What To Eat With Pumpkin Pancakes
These pumpkin pancakes with dates are a delicious and nutritious breakfast option that are easy to make and perfect for fall. Give them a try and see for yourself how sweet and satisfying they can be!
Try pair these pancakes with some fats and protein to prevent any sugar spikes in your body. some full cream yogurt, fruit, nuts and seeds are ideal.
