Whole Wheat Pumpkin Pancakes Recipe
I love pumpkin, in nearly anything. For the first time this year, I decided to try incorporating it into a batch of pancakes. I adapted my favorite recipe to suit my craving. While the standard recipe is fine, I opted to use whole wheat pastry flour, add pumpkin puree to the batter. In addition, I made adjustments for the leavening, added spices, and changed the batter preparation. These pancakes were fluffy, light and moist. This is our new favorite pancake recipe.
- 2 eggs
- 2 cups whole wheat pastry flour, sifted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon pumpkin spice seasoning
- 2 cups buttermilk
- 4 tablespoons melted butter, or oil if you prefer
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 teaspoons vegetable oil or nonstick cooking spray, for the griddle
- Maple syrup for serving
In a bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin spice. In a separate bowl, combine the buttermilk, oil, vanilla, and pumpkin puree until smooth.
Pour the liquid into the bowl containing the flour mixture. Add the eggs. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Pour about ⅓ cup of the batter onto a preheated griddle, over medium heat. Cook until bubbles form on top and the batter is set and the underside is golden brown, about 2 minutes. Flip the pancake and cook until golden. Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.