Directions

1. Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.

2. In a second medium bowl, whisk together the whole wheat and all-purpose flours, baking powder, and salt. Add the pumpkin mixture and stir until just combined. Do not over-mix—there will be a few lumps.

3. Heat a large nonstick skillet or griddle over medium heat. Lightly brush the skillet with butter. Pour 2 to 3 tablespoons of batter onto the skillet. Repeat once or twice to make 1 or 2 more pancakes. Cook until the surface of the pancakes starts to bubble, 1 to 2 minutes, then carefully flip the pancakes over and continue cooking until the bottom is lightly browned, 1 to 2 minutes. Keep warm in the oven while you make the rest of the pancakes. Serve warm with maple syrup or the toppings of your choice.