Pumpkin, pumpkin, pumpkin! I love pumpkin! I first made Pumpkin Pie Pancakes last year. They were great, but this year, I decided to remake the recipe and kick them up a notch.
This year’s edition of Pumpkin Pie Pancakes features 100% whole wheat and is sweetened with just a bit of honey. They’ve still got all of those wonderful pumpkin pie spices and a bit of buttermilk to make them oh so good!
*Make these fun for kids by giving them a few chocolate chips or candy corns to make Jack-o-lantern faces on round or pumpkin shaped pancakes.
*Make these vegan by replacing the egg with ground flax and the buttermilk with soy milk or water.
*Don’t have any wheat germ? Use an extra 2 tablespoons of flour when you mix up the recipe!
Whole Wheat Pumpkin Pie Pancakes
1 cup whole wheat flour
2 tbsp wheat germ
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp ground ginger
Dash of cloves
1 cup buttermilk (or 1 cup water and 4 tbsp dried buttermilk)
1 ½ tbsp honey
1 tsp vanilla extract
½ cup pumpkin puree
Chocolate chips (optional)
Preheat an electric skillet to 350 degrees F.
In a large bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In a separate bowl, whisk together the buttermilk, egg, honey, vanilla, and pumpkin puree.
Pour the liquid ingredients into the dry ingredients and stir until just combined.
Pour 2-4 tablespoons of batter onto the hot skillet (or use a pancake pen or large tipped condiment holder to make designs). Cook 2-3 minutes or until the tops bubble and the bottoms are lightly browned. Flip and cook the pancakes an additional 2-3 minutes or until lightly browned.
Serve hot with a few candies for making faces or a bit of butter and maple syrup.