Friday, October 18, 2013

Whole Wheat Pumpkin Pancakes

I think it's a little ironic that I have so many pancake recipes on this blog, considering that was one of my least favorite breakfast foods to eat as a kid.  BUT, I have since learned how wonderfully delicious a good stack of pancakes can be.  We've actually been eating oatmeal a lot during the week lately, so it's been fun to try something a little more exciting on the weekends when we have more time. This is the second pumpkin pancake recipe on here, but it's quite a bit different from the other.  These are heartier and more dense, and my whole family (myself included) really liked them.  We topped them with some chopped pecans and maple syrup.  Give these a try for a delicious taste of Fall!

Whole Wheat Pumpkin Pancakes

2 1/2 c. whole wheat flour
1/4 c. white sugar
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
1 pinch ground cloves
2 c. milk
3/4 c. canned pumpkin puree
1/4 c. melted butter
2 eggs

In a large bowl, whisk flour, sugar, baking powder, spices, and salt.  In a separate bowl, whisk together milk, pumpkin, butter, and eggs.

Fold wet ingredients into dry ingredients and mix until incorporated.

Heat a griddle or skillet to medium heat.  Spray/grease if not non-stick.  Pour about 1/4 cup batter per pancake and cook about 3 minutes per side, until done.
Source: Adapted from

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