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Stack of whole wheat pumpkin pancakes with maple syrup running down the sides

Whole Wheat Pumpkin Pancakes

Buttermilk pancakes made with sifted whole wheat pastry flour, pumpkin puree and pumpkin spice, cooked on a medium-heat griddle and served with maple syrup. Makes about 14.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 14 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 eggs lightly beaten
  • 2 cups whole wheat pastry flour sifted
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon pumpkin spice seasoning
  • 2 cups buttermilk
  • 4 tablespoons melted butter or oil if preferred
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 teaspoons vegetable oil or nonstick cooking spray for the griddle
  • Maple syrup for serving

Method
 

  1. Combine all the dry ingredients in one bowl: the sifted flour, sugar, both leaveners, salt and pumpkin spice.
  2. In a second bowl, stir the buttermilk, melted butter (or oil), vanilla and pumpkin puree together until smooth.
  3. Tip the wet mixture into the dry bowl and add the beaten eggs. Stir until the flour lumps are gone and the batter looks smooth, then stop; do not overbeat.
  4. Preheat a griddle over medium heat (about 350°F on an electric griddle) and grease it with a little of the vegetable oil or cooking spray.
  5. Pour on about 1/3 cup of batter per pancake. Give the first side about 2 minutes: it is ready when the surface is dotted with bubbles, the batter has firmed up and the bottom has turned golden brown.
  6. Turn the pancake over and let the second side turn golden as well, 1 to 2 minutes more, until the center is cooked through.
  7. Use up the rest of the batter the same way, re-oiling the griddle when it looks dry. Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven, and bring the maple syrup to the table.

Notes

The batter makes about 14 pancakes of 1/3 cup each.
Oil can be used in place of the melted butter in the batter.
Sugar substitute: replace the 2 tablespoons sugar in the batter with 2 tablespoons of a granulated erythritol or allulose blend that measures cup-for-cup like sugar, or leave it out, and serve the pancakes with butter or a syrup sweetened with allulose, erythritol or monk fruit instead of maple syrup. The buttermilk and pumpkin keep their own natural sugars, so the pancakes are lower in sugar, not sugar-free.
Storage: cool leftover pancakes on a rack, then refrigerate them for up to 3 days or freeze them, separated by parchment, for up to 2 months. Reheat in a toaster or a 350°F oven.