Whole Wheat Pumpkin Pancakes

I had a serious pancake craving last night and I have this huge can of pumpkin that I need to use up. I made some pumpkin muffins yesterday and there was a ton leftover just sitting in my fridge. I hate to waste food so I decided to use it up. The muffins weren’t that good so I am not going to post the recipe. I don’t think it was my fault; I think the recipe just sucked. I love the idea so I will have to try another recipe this weekend.

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup low fat buttermilk
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 2 tablespoons dark brown sugar
  • 1. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients.

    2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. DO NOT OVER MIX. Making pancakes is an art that you have to perfect. If you over mix the batter, your pancakes WILL NOT be light and fluffy. Trust me! It should look like this…

    100_0936

    3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

    100_0938

    Dinner is served!

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    The best thing about these pancakes are that they are nice and thick and chewy, while still being light and fluffy. It is hard to explain but they are delicious!

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