Pumpkin Pancakes
Made with part whole wheat flour, these Pumpkin Pancakes will blow your mind with how moist and flavorful they are. Your crisp fall mornings are about to get a whole lot cozier with pumpkin pancakes on the menu!
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Makes: 6 pancakes
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Ingredients
- ½ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup pumpkin puree
- 2 tablespoon melted butter
- 1 large egg
Instructions
- In a large bowl, whisk together flours, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate medium bowl, whisk together buttermilk, pumpkin puree, melted butter, and egg until well combined.
- Fold the wet mixture into the dry mixture until just combined. Batter will be pretty thick.
- In a lightly buttered skillet or on a griddle, pour about ⅓ cup of batter for each pancake. Cook for about 3 minutes, until bubbles start forming on the surface. Flip and cook for another 3 minutes until golden brown.
- Serve with maple or pumpkin butter.
Notes
- If you don't have pumpkin pie spice on hand, you can substitute with an additional ¾ teaspoon cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon ground nutmeg, and a ¼ teaspoon ground cloves
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