Best Ever Whole Wheat Pumpkin Pancakes
Total Time
20 minutes
Prep Time
5 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(25)
Ingredients
6 servings
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup olive oil
- 1 1/2 cups buttermilk
- 1/2 cup pumpkin puree
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
- 2 cups whole wheat flour
- 2 tablespoons (yep) baking powder
- 1/2 teaspoon salt
- 1/4 cup water
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Preparation
Step 1
Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
Step 2
Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
Step 3
Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!
Step 4
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Chef's notes
The pancakes fluff up just enough to be fluffy but are not overwhelmingly cakey. They're light, delicate, with the perfect tiny amount of cinnamon and nutmeg.
Toppings can include syrup, bananas, and flax for different textures.
You can make the batter ahead of time and store it in the fridge to have pancakes ready every morning.
