Pumpkin Pancakes

1 cup whole wheat flour
1/2 cup white flour
1/4 cup cornmeal
2 TBSP brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice

2 large eggs
3/4 cup buttermilk
3/4 cup 1% milk
2 TBSP vegetable oil
1 cup canned pumpkin

In bowl, whisk together flour through spice (all the dry ingredients). In a separate bowl with a whisk, slightly beat together the eggs and then mix in the buttermilk, milk, oil and pumpkin and whisk together until smooth. Stir into the dry ingredients and mix until combined. Heat griddle over medium-high heat.  Cook pancakes until they appear slightly dry around edges and bubbles appear over majority of surface, then flip and continue cooking until nicely golden brown on the other side.  Serve with maple syrup.

Makes approx 20-4″ pancakes.

Pumpkin Pancakes Label

One Response to Pumpkin Pancakes

  1. Tricia says:

    Diana: I use to purchase pre-made Pumpkin Pancake dry mix at a local grocery store until I discovered this recipe. The pre-mixed container was rather expensive and only served about 4 – I have 3 growing teenagers and this mix didn’t work for well for us as hungry teens are usually quite grumpy. Additionally, the only ingredient I had to purchase was the pumpkin as I always have everything else needed in the pantry. I have also made waffles with this and the recipe doubles very easily – useful for weekend sleepovers.
    PS: I use skim milk but it didn’t make any difference at all.
    Keep up the good work – I always appreciate a good, healthy family-friendly recipe.

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