Total Time
20mins
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!

Ingredients Nutrition

Directions

  1. Beat eggs well until somewhat frothy.
  2. Add other ingredients except pumpkin and mix.
  3. Add pumpkin and mix again.
  4. Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  5. 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.
Most Helpful

5 5

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.

5 5

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.

5 5

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.