Whole Wheat Pumpkin Pancakes
Tender, moist, and deliciously spiced pumpkin whole wheat pancakes!
18 small-medium pancakes
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
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons brown sugar
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.
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! :)
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. :)
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