Whole Wheat Buttermilk Pumpkin Pancakes are the perfect breakfast for a cool fall morning. They're thick, fluffy, and full of goodness. Add chocolate chips or pecans, whipped cream, and syrup!
1 1/2cupwhite whole wheat flour, or all-purpose flour
1 1/2tablespoonsugar
1 1/2teaspoonscinnamon
1/2teaspoonsalt
3/4teaspoonsbaking powder
3/4teaspoonsbaking soda
1/4teaspoonnutmeg
1 to 1 1/4cupbuttermilk*
1cuppumpkin puree
2eggs
3/4teaspoonvanilla
For the Toppings:
Whipped cream
Syrup
Pecans
Chocolate chips
Instructions
Heat a non-stick griddle or pan over medium heat.
In a mixing bowl, whisk together all the dry ingredients. Add all the wet ingredients and mix until just combined. (Add chocolate chips if desired or make a few plain and then add chocolate chip to 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 and top. Flip and cook for 1-2 more minutes then remove from griddle and serve. (Cook in batches until all the batter is used.)
Notes
*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.