Recipe of the Week

I tried a few different whole wheat pumpkin pancake recipes, and this is the one that I liked the best.  Although, it really does just depend on what you like.  This recipe does not yield the fluffiest pancakes, but they aren't too "cakey" either.  It contains a lot of pumpkin! :)

Whole Wheat Pumpkin Pancakes
Serves 4

Ingredients:
1 1/2 cups whole wheat flour
3 tsps baking powder
2 Tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 cup milk
1 cup pumpkin puree
1 large egg, beaten slightly
2 Tbsp butter, melted

Directions:

1. In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon, and pumpkin pie spice.
2. Make a well in the center and add in milk, pumpkin puree, egg, and butter.  Stir until well combined.
3. Preheat a large greased skillet and pour desired amount of batter.  Flip pancakes when tiny pin sized bubbles appear and/or edges are solid.
4. Serve warm.

I did two things slightly different than as the recipe was written.  I used dark brown sugar instead of regular granulated sugar, and I mixed all of the wet ingredients prior to adding them to the well of dry ingredients.

This recipe comes from the Mother Thyme website.