As delicious as they sound! what a YUMMY breakfast on a cold Sunday morning! These Pumpkin Cinnamon Walnut Pancakes are made with organic white whole wheat flour which has all the nutritional advantages of traditional whole wheat, but with a lighter color and a milder taste. Here is one I like to use and another one that may be easier to find at your regular supermarket. This recipe is very similar to the one for my Whole White Wheat Pancakes, but adds organic purĂ©ed pumpkin (100% pure–I like this brand), walnuts and a dash of cinnamon. These, topped with a drizzle of 100% maple syrup–WOW!
I make a batch for you in my own kitchen here (in my PJ’s and all!) and show you my little trick to make it ahead!
Now that only Gabe lives at home still, as much as he LOVES these pancakes (he’ll eat 6 at a time, growing young man that he is!), I often have some leftover batter (this recipe makes 10 pancakes) and I like to keep it overnight in the batter dispenser for the next morning. It keeps really well in the fridge for one day. The only thing I would say is if you do that, you will need to stir in an additional 1 Tbsp of skim milk to the batter directly in the batter dispenser, the next day, because refrigerating it overnight will thicken it a little bit. It’s so delicious and so quick first thing on a school morning!
Pumpkin Walnut Cinnamon Pancakes
Ingredients
- 1 1/2 cup organic whole white wheat flour
- 1 1/2 tsp baking powder
- 3 cage free organic large eggs
- 1 1/4 cup organic skim milk
- 2 Tbsp organic expeller pressed canola oil
- 1/3 cup organic pureed pumpkin 100%, NO added sugar
- 1/4 cup chopped walnuts
- 1/8 tsp ground cinnamon
Instructions
- Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, skim milk, canola oil and pureed pumpkin.
- Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
- Add the walnuts and cinnamon and briefly stir again.
- Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
- Coat a large nonstick skillet or griddle with a little canola oil or smart balance; heat over medium heat.
- Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
- Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
- Flip and cook until golden brown on the other side, 2 to 3 minutes more.
batter dispenser is great for making pancakes!
What do you put on your pancakes, or do you just eat them dry?
Hi Lauren! I put a drizzle of 100% pure maple syrup (but of course!!!) 🙂
Thanks. I’m surprised because sugar is the villen
Hi Lauren, the dose makes the poison, I think you will enjoy a blog I wrote a while back on “putting sugar in its place!” https://cuisinicity.com/put-sugar-in-its-place-2/
Thanks I’ll check it out. I just saw the awakening to Alzheimer’s. What a wonderful program. Your husband was my favorite. That is also how I found your website which I was so happy to find. Bravo to you both
The canola you buy in the States is not GMO free
So much for healthy
Good butter might be better
Sandra, I recommend you read my tip on the “verdict on Canola oil”: https://cuisinicity.com/verdict-canola-oil/
Hi Sandra, I use certified organic cold- or expeller-pressed canola oil with omega 3’s. I recommend you read my tip on “the verdict on Canola Oil ” here: https://cuisinicity.com/verdict-canola-oil/ I think you will find it helpful!
Looks soft and fluffy! Question– do the walnuts stay suspended in the batter?
Also, I am surprised to see you use canola oil, given its bad rap lately, nutritionally.
Thank you for having this site! Sometimes alternative recipes don’t taste very good and these look fabulous!! Must be because of the French chef element!
Thank you Ann for your delightful comment! Those pancakes are indeed so yummy, my family loves them!! I am not sure what you meant with the walnuts being suspended in the batter but they do blend nicely with the batter, if that answers your question.
As for canola oil, it’s a misconception and I have written a post about it from a source I trust, my husband, Dr David L. Katz, who is the expert nutritional inspiration behind all my culinary choices: https://cuisinicity.com/verdict-canola-oil/ I am sure that it will answer your question. So lovely to have you at the cuisinicity table, a BIG WELCOME!! 🙂
do you think these would work with plant-based milk?
Absolutely Laura! In fact I specify that in my little video clip. The one thing I haven’t been able to replace in my pancakes are the eggs. I hope this helps! 🙂
We were recently in Israel and picked tons of dates from a friend’s tree. We couldn’t bring back the fruit because it was against US agriculture regulations, so our friend suggested we make date syrup. My kids have deemed these pancakes drizzled with date syrup the world’s most perfect food.
WOW Lisa, that sounds so wonderful!!! I love dates and can only imagine the yummy syrup! A BIG THANK YOU to your kids :), I am honored!
I’d like to purchase a batter dispenser and try these pancakes. Can you tell me what brand you use ?
Thank you
Hi Laura,
I e-mailed you directly so you could have my response right away but I was just saying that I don’t have a special brand, any batter dispenser you’ll find is good! Bed Bath and Beyond probably has them and if not, check this one out:
https://www.amazon.com/s/?ie=UTF8&keywords=batter+dispenser&tag=geminimobiles-20&index=garden&hvadid=22360176&hvqmt=p&hvbmt=p&hvdev=c&ref=pd_sl_872mb2s3ib_p
I had those pancakes Christmas morning – cooked by the Chef herself – and they were beyond yummy. What a winning combination – delicious – nutritious and so easy to make. I know, because I watched them being prepared. Minutes folks – to having these on your table!
Thanks my mom of the heart!! You are such a big fan, always!!!!
I have prepared this recipe twice to celebrate Halloween with my kids. It was a hit. They loved it and I breath easier knowing it’s healthy!
Fantastic John! I don’t know if you saw, a couple weeks ago you won “Stealth Dad” hands down!! Let me cut and paste here:
That’s really great John, you are one amazing dad! I don’t know if I would say your are “stealth” as your recipes are pretty honest and your kids are amazingly good natured about trying so many new things. Still, David and I agree, they don’t make them any more dedicated and just wonderfully determined than you, so….drum roll please, we name you the official winner of the “stealth Dad” award and I’ll send you a copy of David’s latest book, personally signed for you! If you could just e-mail me privately your address, I’ll have it in the mail on Monday. CONGRATULATIONS!!! You are just a joy to share my recipes with!