Prep 10 mins
Cook 10 mins
Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!
- Beat eggs well until somewhat frothy.
- Add other ingredients except pumpkin and mix.
- Add pumpkin and mix again.
- Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
- Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
Delicious! I added 3 T brown sugar and extra cinnamon. I also increased the baking soda and baking powder to 1 1/2 t each for extra fluffiness since whole wheat flour can make baked goods dense. I added some chopped pecans for crunch and for healthy fat so these would "stick" with us longer. Both my husband and I loved them and will definitely make again.
Mmmm, just the thing for a Sunday breakfast in Autumn. The pumpkin flavor is in the lead role and it really shines. I used all whole grain flour, only egg white, quick oats, milk soured with cider vinegar and a teaspoon of pumpkin pie spice in a 6 serving amount. Served with no sugar added maple syrup they were wonderful and a great start to the day. I will make these again :D.
Very good! Just the right amount of spices. I might add more oatmeal next time, because I liked the texture it gives these. I splurged and had these with real maple syrup.