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Pumpkin Cinnamon Walnut Pancakes

Pumpkin Cinnamon Walnut Pancakes

Yum


25 Comments
cinnamon, pumpkin, walnuts, whole white wheat, wholegrain

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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!

Medium-HeartNow 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 Cinnamon Walnut Pancakes

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5 from 3 votes

Table of Contents

  • Pumpkin Walnut Cinnamon Pancakes
    • Ingredients
    • Instructions

Pumpkin Walnut Cinnamon Pancakes

Servings 10 pancakes
Author Catherine Katz

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.
MEDIUM BATTER DISPENSER

batter dispenser is great for making pancakes!

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Comments

  1. LAUREN M SHONE says

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    What do you put on your pancakes, or do you just eat them dry?

    Reply
    • Catherine Katz says

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      Hi Lauren! I put a drizzle of 100% pure maple syrup (but of course!!!) 🙂

      Reply
      • Lauren shone says

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        Thanks. I’m surprised because sugar is the villen

        Reply
        • Catherine Katz says

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          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/

          Reply
          • Lauren shone says

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            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

  2. Sandra says

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    The canola you buy in the States is not GMO free
    So much for healthy
    Good butter might be better

    Reply
    • Catherine Katz says

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      Sandra, I recommend you read my tip on the “verdict on Canola oil”: https://cuisinicity.com/verdict-canola-oil/

      Reply
    • Catherine Katz says

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      5 stars
      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!

      Reply
  3. Ann says

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    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!

    Reply
    • Catherine Katz says

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      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!! 🙂

      Reply
  4. Laura says

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    do you think these would work with plant-based milk?

    Reply
    • Catherine Katz says

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      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! 🙂

      Reply
  5. Lisa Popik Coll says

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    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.

    Reply
    • Catherine Katz says

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      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!

      Reply
  6. Laura says

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    I’d like to purchase a batter dispenser and try these pancakes. Can you tell me what brand you use ?
    Thank you

    Reply
    • Catherine Katz says

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      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

      Reply
  7. Susan A. Katz says

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    5 stars
    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!

    Reply
    • Catherine Katz says

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      Thanks my mom of the heart!! You are such a big fan, always!!!!

      Reply
  8. John Breeden says

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    5 stars
    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!

    Reply
    • Catherine Katz says

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      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!

      Reply

Trackbacks

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