Pancakes are so fun and versatile. So many different flavors can be added to pancakes to spice up any breakfast {lunch or dinner}. Pumpkin is a very popular fall flavor, and when fall comes along, I love to incorporate it into any recipe I can for a special treat.
These pumpkin pancakes are hearty with wheat flour, yet fluffy and delicate. The pumpkin puree definitely keeps these pancakes moist and delicious. I topped these pancakes with butter and maple syrup. If you really want to get fancy, a dusting of cinnamon and/or powdered sugar would probably be pretty amazing too!
Pumpkin Pancakes Recipe
Makes 8 pancakes
1 ½ cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
Dash of nutmeg
1 egg
1 teaspoon vanilla
1 cup milk
8 tablespoons pumpkin puree
Sift together all dry ingredients into a large mixing bowl. Combine egg, milk, oil, vanilla, and pumpkin puree in a small bowl. Add wet ingredients to large bowl with all dry ingredients. Measure out batter onto a hot griddle that has been greased. Cook on both sides until golden brown.
Serve with warm maple syrup.
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