Even though I’ve been a fan of whole wheat (ideally stone ground multi-grain) bread for years, it’s another matter entirely when faced with a stack of whole wheat pancakes. For some reason they’re just not *quite* right. However you can add some interesting taste, not to mention more body by adding pumpkin.
In a large bowl, mix together a cup and a half of whole wheat flour, a teaspoon of baking soda, two teaspoons of baking powder, 1/4 teaspoon of salt, a couple teaspoons of pumpkin pie spice. (If you don’t have or can’t find pumpkin pie spice, a mixture of 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of ground nutmeg will give pretty much the same result.)
Then in a separate bowl, whisk together a cup of buttermilk, a cup of canned pumpkin puree, two eggs, two tablespoons of cooking oil, a teaspoon of vanilla, and two tablespoons of dark brown sugar. (If you don’t have dark brown sugar, you can substitute Light brown or even white sugar without a problem.)
Pour the wet ingredients into the dry ingredients and blend everything together with a wooden spoon until it’s just combined. You may have some lumps but that’s ok, just be sure that all of the flour on the bottom of the bowl is mixed in. If the batter is too thick to easily pour you can stir in a little more buttermilk, just be sure to add it in small amounts so that you don’t add too much.
Ladle the batter onto a medium hot griddle. The pancakes are ready to turn when the edges start looking a bit dry and there’s small bubbles forming on the surface.
The pancakes will be just a bit heavier than traditional pancakes because of the whole wheat flour and pumpkin in them.
1 1/2 cups whole wheat flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt
2 teaspoons of pumpkin pie spice
1 cup of buttermilk
1 cup of canned pumpkin puree
2 tablespoons of cooking oil
1 teaspoon of vanilla
2 tablespoons of dark brown sugar
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