Can you believe we are half way in the month of September already? In a few more days it will officially be fall and before you know it we will be getting ready for the holidays. Time just seems to fly by.
I had extra pumpkin puree leftover after making my cute little Pumpkies last week that I wanted to use up, so over the weekend I incorporated it in to Sunday breakfast and created these delicious Whole Wheat Pumpkin Pancakes. I love whole wheat combined with pumpkin; I think it makes it taste richer.
As I do with many of my recipes, I make extra to have ready for during the week. In the morning, I just need to reheat to make a quick and delicious breakfast for the twins. They loved these. I serve these to them without any syrup so I don’t have little sticky fingers all over and these are moist and delicious plain or with a little butter. These would be great with pure maple syrup or pecan syrup too.
The perfect taste of fall! Enjoy!
Whole Wheat Pumpkin Pancakes
- 1 1/2 cups whole wheat flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cup milk
- 1 cup pumpkin puree
- 1 large egg, lightly beaten
- 2 tablespoons butter, melted
- In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice.
- Make a well in the center and add in milk, pumpkin puree, egg and butter and stir until well combined.
- Preheat a large greased skillet and pour desired amount of batter. Flip pancakes when tiny pin size bubbles begin to form.
- Serve warm.