These are amazing, so I wanted to share! I don't recall where the recipe came from, and I usually end up modifying things like this to use 1/2 whole wheat flour - so here is what my family uses. Using whole wheat flour makes them healthier, but I also find they seem to keep you full longer!
|Pumpkin Buttermilk Pancakes with Whipped Cream and Nutmeg|
Quick comment on whole wheat flour. If you don't like, or aren't use to, the stronger taste of whole wheat - I have two options you could try. You can usually find "whole wheat pastry flour" at your local health food grocer. It is ground finer and has a great, milder flavor. Or there is a lighter, but still whole grain, option called "white whole wheat". Our local Walmart stocks one called Prairie Gold, by the Wheat Montana Farms & Bakery company. Also very mild, it hardly seems like wheat at all.
Also, when you substitute wheat flour for part of all of the flour in a recipe you find ... you'll need to add a little extra moisture, too (for example with milk, applesauce, mashed bananas, etc). This recipe has that built in - you shouldn't need to vary the amounts.
A little visual walk through ... the recipe's at the end.
|Mix dry ingredients together and set aside|
|Mix wet ingredients in separate bowl|
|After wet ingredients well blended, add the pumpkin|
|Add wet mix to dry and mix - don't beat, leave very slightly lumpy|
|We like to use a griddle to fry our pancakes!|
*o* *o* *o*
Here's the recipe:
Pumpkin Buttermilk Pancakes
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1 1/4 Tbl. baking powder
1 tsp. baking soda
1/8 tsp. ginger
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1 c. buttermilk
2 1/2 Tbls. milk
1/4 c. oil
2/3 c. canned pumpkin
Mix dry ingredients together. Wisk milks, oil and egg. Then add pumpkin to the wet mixture and mix. Last, add wet ingredients to the dry and combine. Fry, and serve with whipped cream, maple syrup, and nutmeg!
NOTE: This a fairly small recipe - feeds around 2 or 3. Double it if you are feeding more! :)