Delicious Pumpkin Wheat Pancakes Recipes

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

RECIPE: DISAPPEARING WHOLE WHEAT SPICED PUMPKIN PANCAKES

Steps:

• In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
• In a separate mixing bowl, combine the dry ingredients: flour (we recommend Great River stone ground organic whole wheat flower - we buy it in bulk), baking powder, baking soda, and spices. Whisk until uniformly mixed together.
• Combine the wet and dry ingredients and whisk or blend together.
• Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
• Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
• Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
• Stack 'em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!

WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
• In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
• If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
• Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
• Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

DELICIOUS PUMPKIN WHEAT PANCAKES

Steps:

• 1. mix together we ingredients
• 2. mix together dry ingredients
• 3. combine wet and dry ingredients together.
• 4. Spray a nonstick skillet with butter flavored cooking spray and heat over medium heat.
• 5. Ladle on batter into the skillet and cook over medium heat for about 2-3 minutes until bubbling on top. Flip and cook for about 2 minutes on other side. Repeat process until all batter is used up.
• 6. Sprinkle pancakes with toasted walnut pieces and ladle on a couple of Tablespoons of pure maple syrup if desired.

FLUFFY WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• Preheat a large nonstick griddle over medium heat.
• In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
• Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
• Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
• Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!