Perfect for the season, these pancakes are a favorite in our home right now. I first found this recipe through Pinterest on Annie’s Eats, but I’ve adapted it a bit, adding extra spices and using whole wheat flour instead of all-purpose.
- 1¼ cups whole wheat flour
- 2 tbsp. brown sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- Dash of ground cloves
- 1 cup milk (preferably whole milk)
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp. melted butter + extra for frying
- In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
- Preheat the oven to 200° F. Have an oven safe plate or serving dish ready.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, add a little butter to grease and then a ⅓ cup scoop of batter to the pan.
- Let cook until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.
- Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.
- Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.
- Serve with cinnamon sugar, maple syrup, and/or whipped cream.
Serve these up hot, with warm maple syrup for a very comforting and delicious breakfast…any time of the year.