i’m mildly extremely obsessed with pumpkin and anything that has a hint of the awesome flavor in it. i didn’t used to like it. but now. now. now i can eat it all day long.

pancakes on the other hand are my weakness. i could also eat them all day long for breakfast, lunch and dinner. one day i went to an “all you can eat” pancakes breakfast and ate 9. nine good sized pancakes!!! nine! not good for a bride-to-be hahaha.

i created this recipe for you to enjoy on sunday mornings or like me, any day/any time of the week :)

one thing about this recipe is that it has tons of spices, which makes them really flavorful. you can add more, less or substitute with your favorite spice. you can also add pecans, walnuts or chocolate chips.

pumpkin whole wheat pancakes



preheat oven to 170F and place an oven proof platter or plate in upper rack. preheat griddle to 400F or skillet to medium high. if you are using a skillet, heat up when you are almost done with the batter so it’s not too hot. burnt pancakes are a crime ;)

in a large bowl, whisk in flour, sugars, spices, salt and baking powder.

add egg, vanilla, melted butter and pumpkin puree to flour mixture. whisk in together for a few seconds. don’t over mix. it’s okay if there’re lumps in the batter :)

add buttermilk {i made mine by adding two teaspoons of lemon juice to the milk and let it rest for 10 minutes or until a curd forms}.

add 2 to 3 tablespoons of batter to griddle or skillet and push down batter with the back of the spoon {if needed} so it’s flat. i used an ice cream scoop and the pancakes were too thick. if using a skillet, coat with butter or cooking spray prior adding pancake batter.

{my husband wanted to show you his r2d2 spatula}

let pancakes cook for 2 to 3 minutes per side. place cooked pancakes in the oven so they stay warm.

serve with butter and really good quality maple syrup. i like target’s archer farm organic maple syrup.

ingredients:

1 cup pumpkin puree
1 1/2 cups whole wheat flour or regular flour
2 cups buttermilk or regular milk {skim, 1%, 2% or whole}
1/2 tsp sea salt
2 1/2 tsp baking powder
1 tsp granulated sugar
2 tsp light brown sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp pumpkin pie spice
1 tsp all ground spice
2 tbsp unsalted butter, melted and cooled
1 large egg, lightly beaten

yields 15 pancakes

directions:

preheat oven to 170F and place an oven proof platter or plate in upper rack. preheat griddle to 400F or skillet to medium high. if you are using a skillet, heat up when you are almost done with the batter so it’s not too hot. burnt pancakes are a crime ;)

in a large bowl, whisk in flour, sugars, spices, salt and baking powder. add buttermilk {i made mine by adding two teaspoons of lemon juice to the milk and let it rest for 10 minutes or until a curd forms}.

add egg, vanilla, melted butter and pumpkin puree to milk and flour mixture. whisk in together for a few seconds. don’t over mix. it’s okay if there’re lumps in the batter :)

add 2 to 3 tablespoons of batter to griddle or skillet and push down batter with the back of the spoon {if needed} so it’s flat. i used an ice cream scoop and the pancakes were to thick. if using a skillet, coat with butter or cooking spray prior adding pancake batter.

let pancakes cook for 2 to 3 minutes per side. place cooked pancakes in the oven so they stay warm.

serve with butter and really good quality maple syrup. i like target’s archer farm organic maple syrup.

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