I love pancakes and pumpkin so I put the two together. I had never had this combination before, have you?
Pumpkin Wheat Pancakes
1 cup wheat flour
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 Tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
3 eggs
3 cups milk
2 cups cooked fresh pumpkin puree*
Blend the flours, baking soda, salt, brown sugar, cinnamon, allspice and ginger in a large bowl. Mix in the eggs, milk and pumpkin until combined. Ladle onto a heated and lightly greased griddle. Cook about 3 minutes on each side. Serve with warmed maple syrup (this just completes the yumminess!).
*I used fresh cooked pumpkin but you can use 1-15 oz. can pumpkin (pure pumpkin, not pie filling). If mixture is a little too thick, just add a little bit of water to thin the batter.
Note: I forgot to count how many pancakes this made but it does make a lot. Remember you can freeze your leftovers and then just pop in the microwave on those busy mornings.
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| Pumpkin Wheat Pancakes |
1 cup wheat flour
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 Tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
3 eggs
3 cups milk
2 cups cooked fresh pumpkin puree*
Blend the flours, baking soda, salt, brown sugar, cinnamon, allspice and ginger in a large bowl. Mix in the eggs, milk and pumpkin until combined. Ladle onto a heated and lightly greased griddle. Cook about 3 minutes on each side. Serve with warmed maple syrup (this just completes the yumminess!).
*I used fresh cooked pumpkin but you can use 1-15 oz. can pumpkin (pure pumpkin, not pie filling). If mixture is a little too thick, just add a little bit of water to thin the batter.
Note: I forgot to count how many pancakes this made but it does make a lot. Remember you can freeze your leftovers and then just pop in the microwave on those busy mornings.
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