Whole-Wheat Pumpkin Pancakes

|
October 1, 2016
Pumpkin Pancakes
Photo Credit: Lauren Salkeld

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

4

PREP TIME

00 min

COOK TIME

00 min

Ingredients

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.

Good food brings people together. So do good emails.

Good food
brings
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden

Popular Stories

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden