Pumpkin Pancakes


Yesterday, while relaxing at the cabin after a long day walking around Fall Fest, my sister-in-law mentioned that she had made pumpkin pancakes for breakfast that day.  This morning, when we woke up, that was the first thing that came across my mind.  I had leftover pumpkin filling from the pumpkin cheesecake cupcakes that I had made, so what better way to use it up than pancakes?!  I searched for a recipe and came across this one from Pinch My Salt.  This recipe is a definite keeper!  The pancakes tasted like little bites of pumpkin pie.  The flavors were the perfect beginning of a beautiful fall day.  I was able to get about 9 pancakes out of the batter, which was great because we froze some for another day.

1 cup Whole Wheat Flour
1/2 cup Cake Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1 cup Buttermilk (I used vanilla almond milk)
1 cup Pumpkin Puree (I used the leftover pumpkin mixture from my cheesecake)
2 Eggs
2 tablespoons Oil
1 teaspoon Vanilla
2 tablespoons Brown Sugar

In a large bowl, whisk together the flours, baking soda, baking powder, salt, ginger, nutmeg, and cinnamon.  In a small bowl, whisk together the milk, pumpkin, eggs, oil, vanilla, and brown sugar.  With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined.  Drop by the ladle-ful onto a griddle over medium-high heat.  After about 1-2 minutes, when the sides begin to look dry and the top begins to bubble, flip and cook on the other side for another minute or 2.