Disclaimer: This is one of about 5 recipes I intend to share over the course of this month. I just can’t get enough pumpkin this time of year…
We made these for breakfast this morning and oh my! The only way they could have been improved is perhaps with a topping of maple whipped cream, or something. We just used butter and regular syrup. And you could probably get away with only 1/4 tsp. of nutmeg. But otherwise, they’re perfect.
I cannot wait to make them again.
1 C. whole wheat flour
1/2 C. cake flour*
1 t. baking soda
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 T. oil
1 t. vanilla
2 T. dark brown sugar
1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
*I used all-purpose flour and they turned out fine.
I love pumpkin goodies.
What are some of your favorite pumpkin recipes?