One way that I know it’s fall is when The Tyrant begins demanding a breakfast offering of whole wheat spiced pumpkin pancakes.
Our breakfasts change throughout the year depending on:
- what’s in season from our garden;
- whether our ducks are laying eggs (they take a couple months off in the winter); and
- whether it’s blazing hot or freezing cold. After all, hot oatmeal when it’s 90+ degrees outside would likely be an unacceptable offering that The Tyrant would refuse — even if it was presented with fresh berries from our garden.
Now that it’s fall and temperatures are cooling off, our spiced pumpkin pancake recipe becomes a go-to for breakfast. It’s also a great way to use puréed pumpkin from your garden pumpkins (you can read about how to make your own pumpkin puree here – even from a Halloween jack-o’-lantern).
Any way that we can use up puréed pumpkin is welcome news for us. Each fall, we always end up with a freezer full of bags of puréed pumpkin after we harvest our pumpkin plants and transition our beds over for fall and winter gardening.
Hopefully, you can also get your hands on a good organic, heirloom pumpkin via your garden or a local grocery/farmers market. 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 from conventionally-grown pumpkins, or BPA or the BPA-alternatives that are just as bad as BPA (used in lining cans).
Three other nice things about these whole wheat spiced pumpkin pancakes:
- Easy – It’s super easy to make.
- Prep Multiple Days’ Breakfasts At Once – You can leave any leftover batter in the fridge and get two days of breakfasts out of it. On the second day, mix in a touch more baking soda to make sure you still get that nice light & fluffy pancake that you love.
- Healthy & Delicious – By using whole, organic ingredients, you’re starting the day right. Pumpkin is an incredibly nutritious food loaded with vitamins, fiber, and micronutrients. And by using a whole grain base, you’re not eating a refined starch.
OK, are you ready to make some spiced pumpkin pancakes?
Recipe: Disappearing Whole Wheat Spiced Pumpkin Pancakes
- 2 cups White Whole Wheat Flour we now use Hodgson Mills certified organic 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
- 1/2 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
- 1/2 tsp. Sea Salt
- 2 cups Milk we use either whole pasteurized or raw milk, but 2% would work or even non-flavored almond or soy
- 1 Duck Egg or Extra Large Chicken Egg
- 1 cup Pumpkin Puree
- 2 tsp. Vanilla Extract
- *Optional: 1 Tb. of Melted Butter or sunflower or saflower oil
- Use butter when cooking pancakes in 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! We hope you and your family love Disappearing Whole Wheat Spiced Pumpkin Pancakes as much as we do!