Serves 6
45 min
Best Ever Whole Wheat Pumpkin Pancakes
Recipe GLPR347a8b7cca4390
Fluffy, wholesome pumpkin pancakes made with whole wheat flour, warming fall spices, and pumpkin puree. Perfect for a cozy breakfast or brunch. Serve hot with butter, maple syrup, and your favorite toppings.
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Ingredients
3 eggs
2 cups whole wheat flour
1½ cups buttermilk
½ cup pumpkin puree
¼ cup water
2 tablespoons baking powder
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
dash ground nutmeg
dash ground cloves
½ teaspoon salt
butter or oil for cooking
Directions
In a medium bowl, crack the eggs and beat them well to combine.
Whisk in the buttermilk, pumpkin puree, and vanilla extract until the mixture is smooth and well blended.
In a separate bowl, combine the whole wheat flour, baking powder, salt, cinnamon, nutmeg, and cloves. Mix the dry ingredients together.
Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix; some small lumps are fine.
Stir in the water until the batter reaches a pourable consistency.
Heat a griddle or non-stick skillet over medium heat and lightly butter or oil the surface.
Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 3 to 5 minutes, until the edges appear dry and slightly set.
Flip the pancakes carefully and cook for 1 to 2 minutes on the second side until golden brown.
Transfer cooked pancakes to a warm plate and serve immediately with butter, maple syrup, and your choice of toppings such as banana slices or ground flaxseed.
