Pumpkin Spice Whole Wheat Pancakes

I still can’t get enough of pumpkin spice anything.  And don’t let the fact that these are NOT made from a box mix turn you off – they are SO easy!!

This recipe makes the absolute best pancakes – they are light and fluffy and perfect every time.  We use this batter to make banana pancakes, strawberry, blueberry, you name it.  But these?  They just taste like fall and are PERFECT this time of year!

Yields 18 pancakes
Pumpkin Spice Whole Wheat Pancakes
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon honey
2 large eggs, beaten
1 3/4 cup milk
1/2 cup pumpkin puree
butter for frying
In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt.  Add the honey, eggs, milk and pumpkin puree and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup.
To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve.

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