Mar 2

Whole-Wheat Pumpkin Blueberry Pancakes from Chris Garboski

in Breakfast, Fruits & Vegetables, Health & Nutrition, Pancakes, Tips & Tricks

Pancake WeekHow’s the pancaking going?  I can’t wait to hear how everyone has been celebrating!  Yesterday I spent time in the Fuji Test Kitchen coming up with a fun recipe to celebrate Hinamatsuri tomorrow.  Can’t wait to share!  But for today, I’ve got an extra special treat.  My friend Chris Garboski is sharing her favorite pancake recipe with us!

Chris is the manager of Nestle HQ test kitchens here in Southern California.  On top of that, she is the mom to triplets.  Ok, look at this gorgeous woman and tell me how she does it all?  In addition, she is the nicest person on the planet!  Seriously!  Seems almost criminal that one person can be so awesome, but I love her anyways.  I wrote about Chris a year ago when I tried out her tweak on the original Nestle Toll House Chocolate Chip Cookie Recipe, and then finally got to meet her in person at Camp Blogaway last May.  It’s impossible not to like Chris!  After you finish swooning over her pancake recipe, make sure you hop on over to the Nestle Kitchens Blog and check out her other creations.  If you’re on Twitter, her handle is @nestlefoodie!  Chris, thank you so much for taking time out of your crazy busy schedule to get pancaking with us!

Chris Garboski, Manager of Nestle HQ Test Kitchens

Here is one of my favorite pancake recipes…Whole-Wheat Pumpkin Blueberry Pancakes.

A few notes about the recipe…

Many think of pumpkin as a seasonal ingredient. For me, this is anything but true. I use it year round in both savory and sweet applications. It’s loaded with fiber and Vitamin A! It’s also a great fat substitute. In this recipe, I am using pumpkin to add moisture, boost nutrition and add flavor. The pumpkin also makes the pancakes super puffy, which my kids love!

I am calling for white whole-wheat flour because it’s what my family likes best, but regular whole-wheat flour or a combo of whole-wheat, barley flour or soy four work just fine (and they will boost nutrition even more). So that your pancakes aren’t too heavy, you might want to mix the grain flour with a little all-purpose flour or white whole-wheat flour to retain the light texture of traditional pancakes.

The blueberries are optional, but I add them because they are loaded with antioxidants and bursting with flavor (and they compliment pumpkin so well!).  On occasion, I do replace the blueberries with chocolate mini morsels.  This is the triplets’ favorite, especially for sleepovers!

Here are some fun pumpkin stats:

Fiber, along with a balanced diet, helps protect your body from heart disease and certain types of cancers. One serving of LIBBY’S® 100% Pure Pumpkin provides 20% of your daily requirement for fiber.

Vitamin A promotes healthy eyes, skin and bones. Just one serving of LIBBY’S® 100% Pure Pumpkin provides more than 100% of your daily allowance. 80% of the Vitamin A comes from beta-carotene – the deep orange pigment in ripe pumpkins.

Antioxidants in pumpkin protect the body from damage caused by free radicals. Free radicals are harmful by-products in our body that cause cell damage that may be linked to disease.

Whole-Wheat Pumpkin Blueberry Pancakes

Whole-Wheat Pumpkin Blueberry Pancakes

Makes 18 pancakes

2 cups white or regular whole-wheat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups 1% milk
2 large eggs
1 cup LIBBY’S® 100% Pure Pumpkin
1/3 cup packed brown sugar
1 cup fresh blueberries or ½  cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Pure maple syrup

1. COMBINE flour, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, eggs, pumpkin and sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy). Fold in blueberries or morsels.

2. HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to form (about 2 minutes). Turn; continue to cook about 1 minute longer or until golden brown. Repeat with remaining batter.

3. SERVE with maple syrup.

{ 10 comments… read them below or add one }

Heidi @ Food Doodles March 2, 2011 at 11:25 am

Those look fantastic! I’ve been craving pumpkin lately so I’ll have to try them out :D


Chris @nestlefoodie March 2, 2011 at 11:59 am

Rachael, thank you for including my pancakes and for such a thoughtful post! YOU are as as sweet as they come! We made the pancakes in our test kitchen yesterday. Yummy! Don’t forget the pure maple syrup — it compliments the pumpkin so well!


Faye March 2, 2011 at 1:05 pm

These look so delicious. I was thinking to get both the mini morsels and the berries in there I could go with cranberries (which I still have in the freezer from Thanksgiving and need to use before next Thanksgiving rolls around!) I love cranberries and chocolate. Thanks Chris!


elizabeth c. March 2, 2011 at 1:12 pm

These sound great! I can’t wait to try them! I too believe in pumpkin year round, I recently purchased pumpkin powder (specifically for making pumpkin pancakes) but I can’t figure how much to use. Would you have any idea? Is there a good substitute for pumpkin pie spice?


Mac March 2, 2011 at 3:58 pm

two of my favorite people all in one place! And pancakes! Made me smile :-)
Thanks for sharing!


Kelsey @ Snacking Squirrel March 2, 2011 at 4:38 pm

mmmmm ahhh-mazing!!! <3


notyet100 March 3, 2011 at 1:40 am



EMK March 3, 2011 at 8:59 am

These pancakes look great! I can’t wait to see what came out from your test kitchen for Hinamatsuri!


Little Bo Bakes March 3, 2011 at 10:31 pm

Hi Chris!! Can’t wait to make these Saturday morning for my fam!! Thanks for sharing! They look delish!


Maxine healy October 10, 2012 at 5:56 pm

Can u tell me how many calories and fat are in these pancakes? I’m looking for a recipe I can not feel guilty about eating. Thanks


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