Recipe: Disappearing Whole Wheat Pumpkin Pancakes
The Tyrant and I LOVE pancakes, and this recipe is a fall favorite of ours. If you can get your hands on a good organic, heirloom pumpkin via your garden or a local grocery/farmers market, we’d highly recommend doing so. Freshly roasted and puréed pumpkin is so much healthier & tastier than the canned pumpkin you get in the grocery store. When you’re careful about where your pumpkin comes from and you process it yourself, you won’t have to worry about eating unknown pesticides or BPA (bisphenol A) that is currently found in almost all canned foods in the US. Yikes!
Click here to read our post showing you how you can easily process your own fresh pumpkin into a puree that can be used in lots of different pumpkin recipes, including this delicious, whole wheat pumpkin pancake recipe.
- 2 cups White Whole Wheat Flour (we use Hodgson Mills Organic, Non-GMO flour which Susan thinks has the best texture of all the flours she’s ever tried)
- 2 Tb. Pure Maple Syrup or Honey
- 2 tsp. Cinnamon
- 1 tsp. Chinese Five Spice
- ½ tsp. of the following: Ginger Powder, Ground Cloves, Ground Nutmeg
- *if you don’t have all those spices, you can also just use about 5 tsp. of “Pumpkin Pie Spice”
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
- 2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)
- 1 Duck Egg or Large Chicken Egg
- 1 cup Pumpkin Puree
- 2 tsp. Vanilla Extract
- *Optional: 1 Tb. of Sunflower or Saflower Oil
- Use butter or veggie oil to cook pancakes in frying pan
- In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
- In a separate mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and spices. Whisk until uniformly mixed together.
- Combine the wet and dry ingredients and whisk or blend together.
- Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
- Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
- Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
- Stack ‘em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!
Thanks for reading and as always,
Aaron & Susan