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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 | wearenotmartha.com

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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Course: Breakfast
Cuisine: American
Keyword: Brunch, pancakes, Pumpkin
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Makes: 6 pancakes
Author: Sues

Ingredients

  • ½ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup buttermilk
  • ½ cup pumpkin puree
  • 2 Tbsp 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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