Pumpkin Pancakes

Two days ago I had the central air on in my house. Last night I had the heat on. Oh, Fall. You’re so confusing. But I love you anyway, mostly because when you come around it means that I have an excuse to make pumpkin this and pumpkin that and pumpkin everything.

Take these pumpkin pancakes! They would be absolutely fabulous before work or school on a cool Fall morning. Not that I would know, as I’m too lazy to cook breakfast when my kids are perfectly content to eat cold cereal. However! I am happy to serve pancakes for dinner every now and again, so let me assure you: These pancakes also make a wonderful dinner (brinner!) on a cool, windy Fall evening.

Top ’em with butter and real maple syrup, serve with a side of bacon or sausage and some scrambled eggs, maybe some fresh fruit if you’re feeling healthful, and you’ve got yourself one amazing breakfast or dinner. Or just be like me and eat a stack of pancakes because somehow, frying bacon just seemed like too much work. Don’t worry, that was just a one time thing…my love of bacon generally overcomes any laziness I may have in the kitchen.

Pumpkin Pancakes
serves 6

  • 2 cups white whole wheat flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
  • 1 cup canned or fresh pumpkin puree
  • 1 egg
  • 2 tbsp canola oil

Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.

Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter (I like to make small pancakes, but you can make them whatever size you want) and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.