Whole-Wheat Pumpkin Pancakes
By Lauren Salkeld
If you are gluten sensitive, feel free to make these pancakes with a mix of different types of flours, such as almond, coconut, cassava or amaranth. Just make sure to follow the manufacturer’s instructions and add a little more baking soda.
Whole-Wheat Pumpkin Pancakes
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
1 cup milk
¾ cup canned pure pumpkin purée (not pumpkin pie filling)
2 tablespoons unsalted butter, melted, plus more for cooking
2 tablespoons honey
1 large egg
½ cup whole wheat flour
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
Maple syrup, for serving
Directions
Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.
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.
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.
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