Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup pumpkin puree (plain, not spiced)
- 1/2 cup milk (or water)
- 1 egg
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon coconut oil (for cooking)
Instructions
- Step 1: In a medium bowl, whisk together the whole wheat flour, baking powder, and cinnamon (if using).
- Step 2: In a separate bowl, combine the pumpkin puree, milk (or water), egg, and honey or maple syrup (if using).
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. A few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat. Use coconut oil or another dog-safe oil.
- Step 5: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Step 6: Let the pancakes cool completely before serving to your dog. Cut into smaller, bite-sized pieces if needed.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For a warm treat, gently reheat the pancakes in the microwave for a few seconds or in a pan on low heat.
- Serve these tasty pancakes as a special breakfast or crumbled as a training reward.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking, which allows the baking powder to fully activate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American