I love pumpkin! In the fall and at Thanksgiving time you usually see pumpkin everywhere in the grocery stores. I love it all year and not just in the fall. These pumpkin pancakes is a must to add to your fall pumpkin recipes.
Pancakes make a good breakfast. If you make them with whole wheat flour they will keep you full for longer so you won’t feel hungry before it is time for lunch.
These pumpkin pancakes are super easy to make. When I make bread I grind extra flour so I can use it for other recipes throughout the week. Because it doesn’t have preservatives in it be sure to keep it in the freezer so it doesn’t go bad. If you don’t have a wheat grinder you can buy whole wheat flour at the store.
Also, make sure to check ingredients on your can of pumpkin. You want the only ingredient to be pumpkin. Nothing more.
If you put maple syrup on your pancakes you will want to use pure maple syrup. You don’t want the extra sugar in the others. One of my daughters like to put peanut butter and syrup on hers. Note that the peanut butter should have only peanuts and salt. The peanut butter will separate so you will have to stir it when you use it and keep it in your fridge.
Whole Wheat Pumpkin Pancakes
1/3 cup pumpkin puree
1 cup whole millk
1 Tblsp honey
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
pinch of nutmeg
- Whisk pumpkin, egg, and milk together.
- Add remaining ingredients. Mix until smooth.
- Butter pan. Cook on medium low heat.