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Buttermilk Pumpkin Pancakes

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The morning after Thanksgiving I’m never quite ready to give up on the holiday themed food so I’ll be making our favorite pumpkin pancakes tomorrow morning. They are heavenly, light and airy and not as sinful as you think! We make them with whole wheat flour and you truly cannot taste the difference!

My kid (who insists upon buttoning his shirt all the way to the top!) gets so excited to make them that he dances around the house shrieking “pumpkin pancakes!!!!”

He and his sister are especially fond of the silver dollar sized pancakes I make. They both gobble them up as fast as they hit the plate. (They don’t even add syrup.) Now for the recipe…

Buttermilk Pumpkin Pancake Recipe

Prep Time: 12 minsĀ  Cooking Time: 5 to 10 mins

2 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
2 eggs
2 cups lowfat buttermilk
2 tablespoons butter (melted)
2/3 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat your griddle on medium heat. In a medium bowl, whisk together dry ingredients. Set aside. In a large bowl whisk together wet ingredients. Combine wet and dry being careful not to over mix. Throw some water on the griddle. If it sizzles, it is ready. Turn down the heat to medium-low and grease the griddle with cooking spray. Ladle the pancake batter onto the griddle and wait until you see bubbles before you flip the pancake. Pancakes are done when they are golden brown. Sprinkle with powdered sugar and serve. Makes approximately 20 pancakes.
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