Whole Wheat Pumpkin Pancakes with Apple-Maple Compote

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These pumpkin pancakes made with whole wheat are a healthy and tasty way to start the day. Adding pumpkin puree gives it a lovely fall flavor, and the apple-maple compote makes the top sweet and fruity. Great for a warm breakfast treat!

Ingredients:
  • 1 cup whole wheat flour
  • 1/2 cup pumpkin puree
  • 1 cup milk
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 apple, peeled, cored, and diced
  • 1/4 cup maple syrup for compote

Instructions:

In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt

In a separate bowl, whisk together the pumpkin puree, milk, egg, maple syrup, and melted butter

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; a few lumps are okay

Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil or butter

Pour 1/4 cup of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Repeat with the remaining batter

In a small saucepan, combine the diced apple and 1/4 cup of maple syrup for the compote

Cook over low heat until the apples are tender and the syrup has thickened, about 5 minutes

Serve the pumpkin pancakes with the warm apple-maple compote drizzled on top

Enjoy your delicious and nutritious whole wheat pumpkin pancakes!


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