Pancakes: Pumpkin Pancakes

By NicoleS

Ingredients

• 2 cups whole wheat pastry flour (maybe try half white/half whole wheat pastry flour)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• (maybe try 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves next time)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar (try brown sugar next time)
• 1 3/4 cups buttermilk (I used closer to 2 cups)
• 1 egg
• 1 cup canned pureed pumpkin (see note about concentrating pumpkin flavor)
• 2 tablespoons coconut or vegetable oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large bowl, whisk together the dry ingredients. Make a well in the center and add the buttermilk, egg, oil, and pumpkin. (Note: Try combining pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until slightly reduced before adding to dry ingredients.) Whisk together until just combined (it's ok if there are a few dry spots remaining; over mixing pancakes can make them thick and dry).

Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.

Yields approx. 18 pancakes