pumpkin pancakes

Sunday morning is pancake morning at our house and while buckwheat, banana and blueberry are always the most requested, I think we have a new fall favorite. These are delicious with maple syrup or some warmed pumpkin butter.

Pumpkin Pancakes

1 c. whole wheat flour
1 c. all-purpose flour
1 T. baking powder
1 T. brown sugar
1/2 t. salt
1 t. cinnamon
1/2 t.ginger
1/4 t. nutmeg
1 1/2 c. milk
1 c. pumpkin puree
2 eggs
1 t. vanilla

Whisk dry ingredients together in a bowl. Whisk wet ingredients together in another bowl until thoroughly blended. Pour wet mixture into dry and mix until just combined. Mixture should be somewhat thick, but if its too thick to pour, add a bit more milk.

Heat and lightly oil a griddle or frying pan over medium heat. Pour or scoop about 1/2 cup of batter into the pan for each pancake. Brown on both sides and serve hot. Makes 10-12