Whole Wheat Pumpkin Pancakes |

This past weekend I woke up and felt the crispness of the fall breeze coming through my open bedroom window and suddenly I had this incredible urge to make something very pumpkiny.

I happened to have some frozen pumpkin puree in the freezer that I made last year, which ended up working out perfectly for my impromptu pumpkin pancake making!

I made these pumpkin pancakes dairy free, to accommodate my daughter who has a dairy allergy, but they could have just as easily been made with any type of milk {dairy, coconut, almond, etc.}. I also had some of my Whole Wheat Pancake Mix in the fridge that I used as the base for the pancakes, which made the process even simpler. I have made these before without the pancake mix, so I will post both variations of the recipe.

I thought that sharing this recipe would be a great start to the fall season, and an equally wonderful beginning to the many pumpkin recipes that will soon follow! So, please, read on…make…and enjoy these wonderfully pumpkiny pancakes in your own home this fall and winter. Oh, adding some thick maple syrup and whip cream are definitely recommended as well! -Shelley.

Whole Wheat Pumpkin Pancakes

1 1/2 c whole wheat white flour {I use freshly ground from my WonderMill}
2 t baking powder
3/4 t salt
3 T brown sugar
2 t pumpkin pie spice
1 – 1 1/2 c milk {coconut, almond or dairy – use less for thicker pancakes, more for thinner pancakes}
2 eggs
1 t vanilla
2 T oil or melted butter
1 c pumpkin puree {or 1/2 of a small can}

Whole Wheat Pumpkin Pancakes {Made with Whole Wheat Pancake Mix}

1 1/2 c Whole Wheat Pancake Mix
1 T brown sugar
2 t pumpkin pie spice
1 – 1 1/2 c milk {coconut, almond or dairy – use less for thicker pancakes, more for thinner pancakes}
2 eggs
1 t vanilla
2 T oil or melted butter
1 c pumpkin puree {or 1/2 of a small can}

In a mixing bowl combine flour, baking powder, salt, pumpkin pie spice and brown sugar {or Whole Wheat pancake mix, pumpkin pie spice and brown sugar}. Whisk to combine. In a separate bowl combine milk, eggs, vanilla, oil and whisk to combine. Add pumpkin puree to other wet ingredients and stir to combine.

Add wet ingredients to dry ingredients and mix to combine until completely incorporated.

Pour batter by 1/4-1/3 cup per pancake onto a hot greased griddle. Flip when edges start to dry out a bit and bubbles on top start to pop. Cook until golden on the other side. Serve by themselves or with maple syrup and whip cream. Enjoy!