Whole Wheat Pumpkin Pancakes
From Pinch my Salt (adapted a bit by Amanda)
- 1 cup whole wheat flour
- ½ cup cake flour (or ½ cup all-purpose flour minus 1 T + 1 T cornstarch, sift together)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon*
- ½ teaspoon ginger*
- ½ teaspoon nutmeg*
- 1 cup buttermilk (or 1 cup milk – 1 T plus 1 T white vinegar)
- 1 cup canned pumpkin puree
- 2 eggs
- 2 T oil
- 1 teaspoon vanilla
- 2 T brown sugar
In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
*In place of the cinnamon, ginger, and nutmeg, use 2 teaspoons of pumpkin pie spice
yes, that is a paper plate in the picture. I didn't realize when I took the picture.