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Whole Wheat Pumpkin Pancakes

Delicious and satisfying pumpkin spice pancakes
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Megan

Ingredients

  • 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

Toppings

  • 4 tablespoons butter
  • 1 cup maple syrup or honey
  • 1 cup pecans chopped

Instructions

  • 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.