Enzo has been talking non-stop about pumpkin pie lately. They must be talking about it at school. He wants to make it, he wants to eat it and wants to talk about it. He also has that same passion for pancakes, when you ask him what he wants for breakfast. We decided to combine the two and make pumpkin pancakes. These are the classic pumpkin pancakes that I usually make, but we decided to call them pumpkin pie pancakes, since they do taste like pumpkin pie. If you are looking to use up any extra pumpkin that you may have laying around after the pumpkin pie making is over, try these pancakes. They are made with mostly whole grain flour and come out moist and fluffy every time. We like the serve them with plain Greek yogurt mixed with some maple syrup. Some toasted chopped pecans would be great as well. Or as shown in the picture, my husband’s plate with butter and maple syrup.
Recipe:
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 cup buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 T walnut or canola oil
- 1 tsp vanilla
- 2 T maple syrup or brown sugar
- 1/4 cup freshly ground flax seeds (optional)
Method:
- Whisk dry ingredients in a medium size bowl.
- Whisk wet ingredients in a large bowl. Combine the dry ingredients into the wet just until blended. Do not over mix. You can add extra milk to thin batter if needed.
