Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 9541
Christiane McKelvey
Recipe Title
Pumpkin Whole Wheat Pancakes
Recipe Theme
October: Pumpkin
Main Dishes
South Alabama EC
1 1/1 cups milk
1 cup pumpkin puree (fresh or canned)
1 egg
2 tablespoons melted butter or oil
2 tablespoons vinegar

1 1/2 cups whole wheat flour
1 tablespoon sugar, opt.
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon (small pinch) ground cloves
1/2 cup oats
In a medium bowl, mix together the milk, pumpkin, egg, oil, and vinegar. Combine flour, sugar, baking powder, baking soda, salt, and spices in another bowl, adding oats last. Stir dry ingredients into pumpkin mixture just until combined. Heat a griddle or skillet over medium high heat, and lightly oil if desired. Pour 1/4 cup batter for each pancake, and cook on each side until brown. Serve with syrup. Makes 15-20 3-4" pancakes.
Tell us about your recipe
This delicious and nutritious recipe is a favorite in our home. The spicy, pumpkin pie flavor is reminiscent of autumn, but we love it anytime of year. It makes for a filling as well as tasty breakfast. We often double the recipe for our large family.