I love pumpkin. The more the better! I will eat it any time of the day or year!
I also love pancakes!
My little guy isn’t picky so I knew he would also be a fan!
This recipes comes together in just a couple minutes.
The recipe said the pancakes were very thick and to make sure the centers were done. I decided to add a little extra milk to make the batter a little thinner. It allowed the pancakes to cook quicker.
This recipe said it made 8 to 10 pancakes but I found with the extra liquid the recipe made a lot more. I tossed them in the freezer and have been pulling them out every time I need a pumpkin fix!
The recipe would be perfect for any fall morning and would make the prefect treat for Thanksgiving morning!
I am such a fan of pumpkin that I decided to add pumpkin butter to the top of the pancakes! One of the best ideas I have had!
- 3 c. whole-wheat flour
- 2 T. brown sugar, packed
- 2 t. baking soda
- 3/4 t. kosher salt
- 1 t. cinnamon
- 1/8 t. ground ginger
- 15-oz. can pumpkin
- 2 c. buttermilk
- 1/2 c. milk
- 3 eggs, beaten
- In a large bowl, stir together flour, brown sugar, baking soda, salt and spices.
- Add remaining ingredients and stir until just moistened.
- Let stand for several minutes to allow batter to rise.
- Pour batter by 1/4 cupfuls onto a hot buttered griddle over medium heat.
- When edges are golden, turn and cook other side.
- Pancakes will be very thick and may need to be turned a third time to make sure the centers are done. (I added extra milk to thin the batter down, worked great and the recipe then made more pancakes)
- Makes 8 to 10 large pancakes