Scrumptious pumpkin pancakes made with 100% whole wheat flour. Get your fiber and Vitamin A this morning!
1. Preheat skillet until water drops sizzle and disappear, or 350ºF on an electric skillet. In a batter bowl, mix whole wheat flour, baking powder, salt and spices. Whisk together.
2. Add eggs, buttermilk, applesauce, honey and pumpkin puree. Whisk together until combined. Do not overbeat. Add 1-2 tablespoons of buttermilk if the batter is very, very thick.
3. Pour batter onto the skillet and flip when small bubbles form on top. Cook another 3 minutes or so until the other side is golden brown. Do not take off the griddle too early—thicker whole wheat pancakes tend to take longer to cook than regular pancakes.
Enjoy with pumpkin butter, apple butter (my son’s favorite), bananas and nuts, maple syrup, or Cool Whip just like a pie!
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Perfect for during the week when my toddler asks for pancakes for breakfast. It’s healthy and nutritious so I don’t feel guilty about a midweek indulgence. I felt like it had a slightly sour aftertaste, so I might try substituting some of the buttermilk for regular milk. But my toddler loved them and cleaned her plate.
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