This recipe is perfect for when you’re craving something homey and comforting. With hints of aromatic spices to complement the pumpkin, the pancakes will make you think you’re headed into fall with cozy sweaters and all.
In a large bowl, sift together both flours, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix the remainder of the ingredients, making sure the butter is cooled slightly before adding the eggs. Pour the wet ingredients into the dry flour mixture and whisk until combined.
Heat a skillet over medium low heat and melt a couple pats of butter in the skillet. Spoon the pancake batter into the center of the skillet until it forms a softball size pancake (about 4 inches). When bubbles appear, flip the pancake and cook on the other side until brown. Repeat this process for each pancake.
Serve with butter, maple syrup, and your choice of toppings. Enjoy!
Makes 6-8 medium sized pancakes.
Side note: If you don’t have whole wheat flour, you can just substitute more all-purpose flour.
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Fabulous recipe! I have also substituted mashed bananas and applesauce easily for the pumpkin – a great basic recipe to have on hand. Still best with the pumpkin though! Thank you!!
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