Sunday, September 26, 2010

Whole Wheat Pumpkin Pancakes

My kiddos eat well. They actually request pancakes at least twice a week - so we have been working on new flavors all summer. Since fall is upon us, pumpkin seemed to be the obvious choice. We tried these out this morning and they are super yummy!

The batter was really think, so when I put a ladle of it in the pan I spread it out a bit with the back of the spoon. I cooked these at a lower temp than I would a regular pancake because of the whole wheat flour and the sugar in the pumpkin. They cooked up nice and fluffy and golden brown.

Whole Wheat Pumpkin Pancakes

  • 1 C. whole wheat flour
  • 1/2 C. AP flour
  • 1 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg - I used a scant 1/2 t.
  • 1 C. buttermilk - I keep the powdered buttermilk in the fridge and used that.
  • 1 C. canned pumpkin puree
  • 2 eggs
  • 2 T. oil
  • 1 t. vanilla
  • 2 T. dark brown sugar
1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

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