The Best Pumpkin Pancakes
This Whole Wheat Pumpkin Pancake recipe is my secret weapon for brisk autumn mornings; each fluffy stack comes alive with the warming embrace of pumpkin spice and the subtle sweetness of brown sugar. I fold in hearty whole wheat and rolled oats, ensuring every bite is not only indulgently spiced but also satisfyingly wholesome.
Eggs: Serve as the binding agent for pancakes, ensuring they hold together well. Substitute with flax eggs or additional applesauce if needed. Brown Sugar: Adds sweetness with a hint of molasses flavor. Maple syrup or honey can be used as alternatives. Applesauce: Provides moisture and helps to reduce fat. Mashed bananas can be a suitable replacement. Canned Pumpkin: Delivers the signature pumpkin flavor and creamy texture. Mashed sweet potato is a great stand-in if pumpkin isn’t available. Buttermilk: Contributes to the pancakes’ tender texture and a slight tanginess. Milk with a splash of vinegar or lemon juice can act as a makeshift buttermilk. Vanilla Extract: Enhances the overall flavor profile. Almond extract can be used for a different yet still warm flavor. Whole Wheat Flour: Offers a hearty, nutty taste and added nutrients. All-purpose flour or a gluten-free blend can be used for those with dietary preferences. Rolled Oats: Adds texture and fiber to the pancakes. Quick oats can be substituted if that’s what you have in your pantry. Baking Powder: Acts as a leavening agent, giving rise to the pancakes. In a pinch, a mix of baking soda and cream of tartar could be used. Salt: Balances the flavors. Skip it if you’re using self-rising flour which already contains salt. Pumpkin Spice: Infuses the pancakes with the warm, spiced flavor of fall. Make your own blend using my recipe if you don’t have a premixed spice.
Kickstart your pancake adventure by whisking together the eggs, brown sugar, applesauce, buttermilk, pumpkin, and vanilla extract until the mixture is smooth and fully integrated. Then, coax the whole wheat flour, rolled oats, baking powder, salt, and pumpkin spice into the wet ensemble, stirring until just combined to keep things light and airy. Heat up your griddle to that sweet spot where it’s hot enough to sizzle but not scorch, dollop the batter to form each pancake, and cook them to golden perfection, flipping once with the finesse of a pancake artist. Serve these aromatic beauties steaming hot, with your favorite toppings beckoning from the sidelines.
Storing Leftover Pancakes
You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
Freezer
To freeze pancakes, lay them out in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. They can be reheated in the microwave or toaster for a quick and easy breakfast.
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