Saturday, October 1, 2011

Whole Wheat Pumpkin Pancakes

I’m on my own this week with Thad in California for work and find it very different to cook without him here to share it. I had some pumpkin left over from the pumpkin bread I made last night so decided to whip up some pancakes this morning. The good news is that with Thad not here I have a few saved and get to have them for breakfast again tomorrow! I really love pumpkin and all the spices in these pancakes are delicious.

This recipe is adapted from a squash pancake recipe found on the blog.


Whole Wheat Pumpkin Pancakes
serves 2


  • 1/2 cup plus 2 TB whole wheat flour (I actually mixed some whole wheat flour with a bit of leftover buckwheat flour I had from another recipe)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup milk (I used coconut milk)
  • 1 egg
  • 1 TB melted butter
  • 1/3 cup pumpkin puree


  1. In a large bowl mix together dry ingredients.
  2. In a medium bowl, combine the egg, melted butter, milk and squash. Mix well.
  3. Add wet to dry and fold together til just combined. Let batter rest for 5 minutes.
  4. Heat skillet to medium, spray with cooking spray. Measure out batter with a 1/4 cup measuring cup, spread with back of spoon. Flip when pancakes have bubbles.
  5. Serve with maple syrup, banana and walnuts.


  1. Mmmm I love all things pumpkin! I will be trying these out for sure! How was the pumpkin bread?? :)

  2. The pumpkin bread was delicious - moist and you could really taste the pumpkin and all the spices!