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Whole Wheat Pumpkin Pancakes

Tue, 2009-10-06 22:56 by Tammy   Tags:
Recipe Name: 
Whole Wheat Pumpkin Pancakes
Picture: 
Description: 

Tender, moist, and deliciously spiced pumpkin whole wheat pancakes!

Yield: 

18 small-medium pancakes

Ingredients: 

1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/3 cups buttermilk
1 cup mashed/canned pumpkin
2 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons brown sugar

)

Instructions: 

1. In a large mixing bowl, whisk together the first 7 ingredients (dry). Set aside.

2. In a separate mixing bowl, whisk together the buttermilk, pumpkin, eggs, sour cream, vanilla, and brown sugar.

3. Add wet mixture to dry and stir gently just until a batter forms (can be lumpy).

4. Cook pancakes on a greased and pre-heated griddle or skillet. Ladle batter onto griddle, spreading it out slightly if needed.

Whole wheat pumpkin pancakes

Be sure to cook these long enough -- they seem to take slightly longer than regular pancakes, so be patient! When they are done, however, they will be tender, moist, and deliciously fragrant!

Serve with hot maple syrup, brown sugar syrup, butter, or just enjoy plain! :)

Whole wheat pumpkin pancakes

Additional Notes: 

I'm sure these would be delicious made with all-purpose flour, if you don't have or want to use whole wheat. :)

Original recipe inspiration from Pinch My Salt blog. :)

Whole wheat pumpkin pancakes

Preparation Time: 

15 minutes

Cooking Time: 

~8 minutes

Tammy's Review: 

We loved these pancakes! We like them plain (hot and fresh!) or with syrup... and any leftovers make a handy snack. :) My rating: 10/10

Whole wheat pumpkin pancakes

Average vote based on 3 reviews.
10
out of 10
User Reviews
10
out of 10
Whole Wheat Pumpkin Pancakes

Very, Very Good! Thank you for sharing this WONDERFUL recipe. I look forward to more healthy recipes to share with my family. God Bless :-)


by our4boys6 on Sat, 2009-11-07 21:17
10
out of 10
Wonderful

These were delicious! I used all purpose flour and made your recipe for brown sugar syrup (the non-corn syrup version). Next time I will double the recipe and use a whole can of pumpkin.


by amyd on Mon, 2009-10-12 12:26
10
out of 10
Loved Them!

Tammy, they were wonderful. Fluffy and light with a nice pumpkin flavor. I can't wait until breakfast tomorrow! They did take a bit more time on the griddle, as you said, but they were worth the wait. Thanks for a great recipe!


by KathyCNY on Thu, 2009-10-08 18:05

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