Who says pumpkin spice is only for October?! We will be eating pumpkin pancakes year-round with all the pumpkin puree I have sitting in my freezer from this Summer’s garden. These are perfectly moist and delicious. My husband says these are guest-worthy pancakes to feed our company. I can’t argue with that. Topped with pecans and a drizzle of honey or maple syrup, these are so satisfying! Enjoy!
Whole Wheat Pumpkin Pancakes
- 2 cups whole wheat flour
- 1/2 teaspoon nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk or plain kefir
- 1 cup pumpkin puree canned or homemade
- 1 large egg
- 2 tablespoons honey
- 4 tablespoons butter
- 1 cup maple syrup or honey
- 1 cup pecans chopped
- In a large mixing bowl, whisk together the dry ingredients. Make a well in the center, and add the wet ingredients.
- Mix with a wire whisk until all the dry ingredients have been incorporated. It may still have a few lumps.
- Let sit for 2 minutes before dropping 1/4 cup batter onto a hot skillet or electric griddle (350 degrees). Cook for about 2 minutes or until multiple bubbles form in the batter. Flip and cook for another 2 minutes.
- Serve hot with butter, chopped pecans, and a drizzle of maple syrup or honey.
Here is the griddle I use: