Here’s a healthy and fun way to use up some of those leftover cans of pumpkin that didn’t make it into the pie at Thanksgiving!

Hearty Pumpkin-Spice Granola Pancakes

(Serves 4-6)


1 cup flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/4 cups buttermilk

1 cup pure pumpkin puree

3 large eggs, separated

1/3 cup light brown sugar, packed

4 tablespoons unsalted butter, melted and cooled

1 cup Julie Anne’s Maple Blueberry Granola or Sweet Citrus Granola

Pure maple syrup


In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. In a medium bowl, mix together the buttermilk, pumpkin puree, egg yolks, brown sugar, and melted butter. Add the wet ingredients to the dry ingredients, mixing until just combined.

In a clean medium bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter. Gently fold in the granola.

Spray a griddle or a large skillet with nonstick cooking spray and place over medium heat. Working in batches, pour the batter by 1/3-cupfuls onto the griddle. Cook the pancakes until bubbles start to form on top, about 2 minutes. Carefully turn the pancakes over and cook until the bottoms are golden brown, 1-2 minutes more. Transfer the pancakes to plates and serve with pure maple syrup and a sprinkle of granola.

*Recipe and image courtesy of Julie Anne’s All-Natural Granola*