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Whole Wheat Pumpkin Pancakes

Course: Breakfast
1st Gen Author: Emily Hansen

Ingredients

  • 1 cup whole wheat flour
  • ½ cup white flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 cup buttermilk or milk soured with lemon juice or vinegar
  • 1 cup pumpkin puree the leftover pumpkin freezes great if you aren't going to use it right away
  • 2 eggs
  • 2 Tbsp oil
  • 1 tsp vanilla
  • 2 Tbsp brown sugar

Instructions

  • In a large mixing bowl combine all the “dry” ingredients. 
  • In another bowl combine all the “wet” ingredients (including the pumpkin). 
  • Blend the two together, mixing with a wooden spoon, until just combined.  Lumps are OK, just make sure that all the flour on the bottom is mixed in.  If the batter seems too thick, I add a little more milk. 
  • Drop pancakes onto medium-hot griddle by the ladle full.  Pancakes are ready to flip when edges look dry and little bubbles start forming on the surface

Notes

This is another favorite “I LOVE Fall!” recipe.  Really good topped with real whipping cream OR peanut butter and maple syrup OR Safeway brand “Old Fashioned Syrup” (It reminds me of Roger’s Golden Syrup that Grandpa Lybbert used to bring home from Canada)!!