Recipe: Pumpkin Buttermilk Pancakes

Is there anything more detectible in Fall than eating warm comfort foods containing PUMPKIN?  These Pumpkin Buttermilk pancakes are so amazing, that I just had to share the Food Love!

I don’t recall where the recipe came from, and I usually end up modifying things like this to use 1/2 whole wheat flour – so below is the version I’ve come up with for my family.   Using whole wheat flour makes them healthier and keeps you feeling fuller, longer.

Quick comment regarding use of whole wheat flour.  If you don’t like, or aren’t use to, the stronger taste of whole wheat – I have two options you could try.   You can usually find “whole wheat pastry flour” at your local health food grocer.  It is ground finer and has a great, milder flavor.  Or there is a lighter, but still whole grain, option called “white whole wheat”.  Our local Walmart stocks one called Prairie Gold, by the Wheat Montana Farms & Bakery company.  Also very mild, it hardly seems like wheat at all.

Also, when you substitute wheat flour for part of all of the flour in a recipe you find … you’ll need to add a little extra moisture, too (for example with milk, applesauce, mashed bananas, etc).  This recipe has that built in – you shouldn’t need to vary the amounts.

A little visual walk through … the recipe’s at the end.

Mix dry ingredients together and set aside

Mix wet ingredients in separate bowl

After wet ingredients well blended, add the pumpkin

Add wet mix to dry and mix – don’t beat, leave very slightly lumpy

We like to use a griddle to fry our pancakes!

When you go to fry these (and flip them), you will notice they are a little different than regular pancakes.  They are a little heavier, and more delicate when flipping due to the pumpkin ingredient.

Enjoy!!

Pumpkin Buttermilk Pancakes Recipe

Pumpkin Buttermilk Pancakes

1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1 1/4 Tbl. baking powder
1 tsp. baking soda
1/8 tsp. ginger
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1 c. buttermilk
2 1/2 Tbls. milk
1/4 c. oil
1 egg
2/3 c. canned pumpkin

Mix dry ingredients together.  Whisk milks, oil and egg.  Then add pumpkin to the wet mixture and mix.  Last, add wet ingredients to the dry and combine.  Fry on griddle, and serve with whipped cream, maple syrup, and nutmeg!

NOTE:  This a fairly small recipe – feeds around 2 or 3.  Double it if you are feeding more.