This recipe was shared by a friend who takes the lead on elevating breakfast well beyond the mundane. She is a master of taking even good recipes and making them that much better indicated by the multiple markings within her cookbooks.
Fall is just the time to warm up the kitchen with something new. So with no further ado as a Sunday morning awaits these easy, seasonal, incredibly delicious pancakes, here is a new favorite.
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- 2 large eggs
- 1 ½ cups buttermilk (* see alternative below)
- ½ teaspoon vanilla
- 15-ounce can of pumpkin
- Pure Maple Syrup
- Whisk the dry ingredients in a bowl.
- In a separate bowl, whisk the eggs with the buttermilk and vanilla until frothy.
- Blend in the pumpkin with a rubber spatula.
- Pour this mixture into the dry ingredients and stir until combined. If the batter seems too thick, add water by the tablespoon to make it spoonable but not runny. (I did not need to add water.)
- Preheat a griddle to medium heat and lightly grease with vegetable oil.
- Pour 1/3 cup batter to make each 5” pancake.
- Cook the pancakes until their top surface has little bubbles, 1 ½-2 minutes, then flip and cook until the second side is golden brown, 1 ½ – 2 minutes longer.
- If desired, top with butter while on the griddle so it melts.
- Serve with syrup.
* Buttermilk Alternative – to make 1 cup of buttermilk, put 1 tablespoon of white vinegar in a measuring cup and fill to the 1 cup mark with milk. (For above recipe, 1 tablespoon and 1 1/2 teaspoons of vinegar and fill to 1 1/2 cup mark with milk.)
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