Whole Wheat Pumpkin Pancakes
This is a variation of our whole grain pancakes base recipe. Fall is the season of all things pumpkin. Homemade whole wheat pumpkin pancakes are super easy and a delicious autumn breakfast!
Servings: 8 -10 pancakes
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Dash kosher salt
- 1 cup buttermilk
- ½ cup pumpkin puree
- 2 Tablespoons butter, melted
- 1 Tablespoon brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, pumpkin spice, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, pumpkin puree, butter, brown sugar, egg, and vanilla extract.
- Add liquid ingredients to the flour mixture. Using a spatula, stir to combine. Do not over mix. If the batter looks too thick, add a little more buttermilk (buttermilk thickness can vary). If using, gently fold in the pecans and/or chocolate chips or set aside to sprinkle on top of the batter when cooking.
- Lightly grease griddle or pan with non-stick spray or a little butter. Place ~¼ cup batter onto the griddle to create pancakes. Sprinkle pecans and/or chocolate chips on pancakes (if set aside), and gently press down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
- Flip and cook ~2 more minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting (~170° F) until ready to eat. Garnish with desired toppings to taste. Enjoy!
Notes
If you do not have buttermilk, add 1 Tablespoon lemon juice or white vinegar to 1 cup milk. Let sit for 10 minutes, then use as directed.
Toppings to YOUR taste
- Dark or mini chocolate chips
- Chopped toasted pecans
- Nut or seed butter
- Maple syrup, honey, or agave
- Dash cinnamon