These pumpkin pancakes are addicting! Good thing they are made healthy by using whole wheat flour and pumpkin (you can substitute regular all-purpose flour though). The first time we made them last week (we had them twice they were so dang good) I ate them for breakfast and then ate the leftovers for lunch.
I made half the pancakes plain and half with chocolate chips. We found we liked the plain ones topped with whipped cream and syrup the best but the chocolate chip ones were better to eat cold straight from the fridge as leftovers. Pretty much tastes like a super soft, less sweet cookie that is acceptable to eat before 9am. 🙂 They really are perfect for those busy morning when you have to rush the kids out the door. The plain ones are great for an easy snack for babies and toddlers. We were rushing out the door to church last Sunday so I just threw a pancake in a bag to bring. It’s definitely healthier and less messy than crackers.
Mmmm! See how thick and fluffy they are?! Enjoy!
Whole Wheat Buttermilk Pumpkin Pancakes
- 1 1/2 cup whole wheat flour*
- 1 1/2 tablespoon sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon nutmeg
- 1 to 1 1/4 cup buttermilk**
- 1 cup pumpkin puree
- 2 eggs
- 3/4 teaspoon vanilla
For the Toppings:
- Whipped cream
- Chocolate chips
Heat a non-stick griddle or pan over medium heat.
In a mixing bowl, combine all the dry ingredients. In another bowl, mix all wet ingredients thoroughly. Add to dry ingredients and mix until just combined. (Add chocolate chips if desired or make a few plain and then add chocolate chip for the remaining batter.)
Scoop 1/4 cup batter and drop on the hot griddle (feel free to add butter to griddle before cooking if desired). Spread it out into a circle and cook for 1-2 minutes or until bubbles start to form around the edges. Flip and cook for 1-2 more minutes then remove from griddle and serve. (Cook in batches until all the batter is used.)
Recipe Notes*Wheat flour can be substituted for all-purpose flour
**If you don't have buttermilk on hand you can place 1 tablespoon vinegar in a 1 cup measuring cup and then fill the rest with milk and let it sit for 5 minutes before adding to the recipe. If you make this homemade buttermilk you'll just need 1 cup total, if using store bought buttermilk you can add an extra 1/4 cup to this the batter a little. This is meant to be a thick batter so don't be alarmed.
(nutrition facts are for a serving size of 1 plain pancake without any toppings.)
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