For some odd reason, I’ve gone my entire life without trying pumpkin pancakes. It’s a travesty, really. There are a few recipes floating around that looked promising, but I ended up combining a few and creating a keeper!
Whole Wheat Pumpkin Pancakes
1 1/4 c whole wheat flour
2 T coconut sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
1 c milk
1/2 c pureed pumpkin
1 egg
2 T coconut oil, melted
1 tsp vanilla
Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, whisk together wet ingredients well. Slowly add the wet ingredients into the dry, whisking well as you go. When fully combined without big lumps, the batter is ready.
Cook pancakes on a griddle set to medium-low heat. I use a 1/3 c measure to pour out my pancakes, but any size or shape will do! Cook for 2-3 minutes or until browned and bubbling, then flip to the other side and cook an additional 30 seconds.
Serve with butter and maple syrup.
Thoughts:
I am a major fan of pancakes. I make them often for supper when I can’t think of anything else. These were great because they have a lot of yummy spices that make them taste like a treat. With little sugar, they still come out pretty sweet and I enjoyed mine with just a little butter spread on top. Next time I will make a big batch and freeze some for later. These pumpkin pancakes are a good Fall alternative. I love playing around with different pancake recipes because you can add in so many hidden ingredients that others won’t notice. I might even add chia seeds to these next time and give them a little crunch!
Mmmmm, pumpkin everything is so yummy! Can't wait to try this!!
I am not a huge fan of pancakes (or breakfast foods in general) but I am in love with pumpkin pancakes. Butter is the perfect topping too!