Healthy Pumpkin Pancakes

Ahhh....pumpkin is here!

These Healthy Pumpkin Pancakes are soft, fluffy and full of Fall flavors.

This post is sponsored by the Iowa Egg Council.

It's finally September!  And yes, I say finally.

September for me means all the Fall things {even if the weather is still a bit warm}. Like many, I love this time of year - it's a bit of a fresh start. School starts back up, new activities are started, the weather starts to change and it means I can finally, technically cook with pumpkin!

Kidding - I'm a food blogger, so I do what I want when it comes to recipe development, but since many don't like to see pumpkin until Fall {what, am I rushing it?} then I try and hold out until September.

Well, September has blown in with a bit of a north wind, so here she is.

If you know me, you also know I love pancakes. If given the chance, I'd eat them every stinking day of the week. But alas, my hips fully know that is not feasible.

But wouldn't it be just great?

Thankfully I've partnered with the Iowa Egg Council this month to give you what I want, but without all the guilt.  These Healthy Pumpkin Pancakes fit the bill. So dang tasty! They are fluffy, rich and full of pumpkin and Fall flavors.

I made them healthier by using whole wheat flour, pure maple syrup as the sweetener, bumping up the nutrients with two eggs, adding in a good dose of pumpkin puree and using traditional Fall spices such as nutmeg and cinnamon for added flavor.

We are big egg fans in our family, we always have been. If we're not eating them for breakfast, we often throw in breakfast for dinner at least once a week.

Over the years you've seen SO MANY recipes using eggs with the support of the Iowa Egg Council.  Remember my healthy freezer breakfast burritos?  Or my Mexican taco egg bake? Personally, the ham and cheese Dutch baby was my ultimate favorite. 

Eggs can be savory or sweet, and I've pretty much done it all.

Now, with the kids in school breakfasts around here are a must-need, whereas during the Summer it's a bit more of a free-for-all.  These pancakes are perfect!

This batch makes 12 fairly big pancakes {4-5 inches, plus there are nice and fluffy}, so they are filling. One batch will easily feed my three kids in a sitting, with a few extra.  They are also great to freeze and heat up on busy school mornings.

I wanted to make sure to sneak in TWO eggs in this pancake recipe {most will only call for one} because nutrient rich eggs are so important!  Eggs are high in choline, a nutrient that's important for brain development in infants and children. They also contain antioxidants such as lutein and zeaxanthin, which can help protect your eyes from unnatural and harmful blue light.

And if your kid's are doing virtual school or spending a lot of time on their electronic devices, keeping their eyes protected is so vital.

Eggs are a nutritional powerhouse! One egg has 8 essential nutrients, including 6 grams of protein and all 9 essential amino acids - you can't beat a better boost from such a simple food.

And putting them into these rich, tasty and pumpkin-filled pancakes {pumpkin has a good amount of fiber} makes for an easy decision when it comes to breakfast without feeling the guilt.

I served these first as dinner {again, we love breakfast for dinner!} along side fruit and some turkey sausage.  The kids loved it {I loved it} and everyone was happy.  I stored the extra in a freezer bag and pulled some out the next morning for a quick reheat.  We slathered on some peanut butter, rolled them up and ate them on the go.

Oh boy, I can't wait until you make these!

Iowa's egg farming families want to help you kick off a healthy school year. Enter to win a $200 grocery gift card to use for ingredients for these pancakes. Follow this link to enter through September 20. 

Plus, today, Wednesday is now #Weggsday! There’s no wrong way to enjoy eggs. How do you like your eggs on Wednesdays? Show off what you’re eating on social media with #Weggsday! Be sure to tag me on social media {@sweetsavoryeats} and I'll be sure to share the love.

                   A big, thank you to the Iowa Egg Council for sponsoring this post.

Healthy Pumpkin Pancakes

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Yield: 12 pancakes

Author: Ally

Prep time: 10 MCook time: 5 MTotal time: 15 M

All of the flavors of Fall in these healthy pumpkin pancakes! Fluffy, rich and mouthwatering, these pumpkin pancakes will be loved by the whole family.

Ingredients:

• 1/4 cup white vinegar
• 1 1/2 cups 2% milk
• 2 eggs
• 1 cup pumpkin puree
• 2 T pure maple syrup
• 1 T vanilla extract
• 1 t pumpkin pie spice
• 1/4 t nutmeg
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 t baking powder
• 1 t baking soda
• 1 3/4 cup whole wheat flour

Instructions:

1. In a bowl combine the vinegar and milk (this makes a homemade buttermilk) and let sit for at least 5 minutes.
2. Add in the wet ingredients - eggs, pumpkin, maple syrup and vanilla, whisking to combine.
3. Sift in the dry ingredients - pumpkin pie spice, nutmeg, cinnamon, salt, baking powder and baking soda, ending with the flour, again gently whisking to combine. Do not overmix. At this point the batter can be stored in the fridge overnight or used right away.
4. Heat a griddle to medium heat and spray with cooking spray. Pour a half cup of the pancake batter onto the hot griddle forming a 4-5 inch circle.
5. Cook the pancakes until they start to bubble, flipping when golden. Cook another minute on the other side. The entire batch will make 12 pancakes.
6. Serve warm with butter and pure maple syrup.

Notes:

Feel free to add anything to this pancake batter - chopped nuts, mini chocolate chips, etc. Please note it will alter the nutritional value. This is also a great recipe to make the night before for a pancake breakfast the next day.

Calories

107.38

Fat (grams)

1.93

Sat. Fat (grams)

0.77

Carbs (grams)

18.41

Fiber (grams)

2.55

Net carbs

15.85

Sugar (grams)

4.49

Protein (grams)

4.61

Sodium (milligrams)

250.32

Cholesterol (grams)

33.44

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