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pumpkin pancakes // cait's plate

pumpkin pancakes

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast

Description

oh-so light & fluffy, these whole grain pumpkin pancakes are a must-make this fall.  loaded with pumpkin flavor & warm spices, they’re sure to please a crowd.


Scale

Ingredients

  • 1 1/4 cups white whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/21 teaspoon ground cinnamon
  • 1/3 cup pumpkin puree
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 2 cups of milk, any kind
  • Pad of butter for cooking
  • For serving: butter, pure maple syrup

Instructions

  • Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium-low heat
  • While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing whisking to combine.
  • To a separate bowl add pumpkin, beaten egg, canola oil and 1 cup of milk, whisking until smooth.
  • Add wet mixture to the dry ingredients and slowly stream in more milk, mixing after every 1/4 cup addition, until you’ve reached your desired consistency (thinner pancakes cook better in the center).
  • Grease the griddle or non-stick skillet with a small pad of butter.  Add 1/4 – 1/3 cup batter to the hot griddle or pan and cook for 2-3 minutes (or until bubbles begin to form around the edges) then flip and cook for another 2-3 minutes (longer as needed to reach desired browning).  Repeat until all batter has been used.
  • Top pancakes with butter and syrup (peanut butter also goes great!) and serve with fruit.


Notes

  • Pancakes will keep for 1-2 months in an airtight container in the freezer.  Allow pancakes to fully cool before freezing.

Keywords: breakfast, pumpkin pancakes, whole grain

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