Pumpkin Pancakes

These pancakes got rave reviews when we had them on Halloween morning! I had made regular, buttermilk, apple, and blueberry pancakes but had yet to make a pumpkin variety. I thought that since our pumpkin carving would be taking place later that afternoon pumpkin pancakes would be a great way to start the day. My son loved them! He asked for seconds, thirds, and fourths. We sprinkled a bit of powdered sugar on some, and drizzled maple syrup on others. Both seemed to go over well and they went down without a fight!
The batter started out a bit thicker than I like so I added a bit of buttermilk to thin it out.  Enjoy!

Pumpkin Pancakes
Source: Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup pumpkin puree (can use canned puree)
2 eggs
2 teaspoons oil
1 teaspoon vanilla
2 teaspoons dark brown sugar

In a large bowl, whisk together the first eight ingredients (the whole wheat flour through nutmeg). In a separate bowl, whisk together the remaining ingredients (buttermilk through brown sugar). Mix wet and dry ingredients together, just until combined. (If batter is a bit thick, add buttermilk.)

Drop pancakes onto a medium-hot griddle. Pancakes are ready to flip when the edges start to turn dry and it looks like small bubbles are forming on the surface.


One thought on “Pumpkin Pancakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s