Whole Wheat Pumpkin Pancakes

1 cup Whole Wheat Flour
1/2 cup Flour, white
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp Ginger, ground
1/4 tsp Clove, ground
1 cup Milk, nonfat
1 cup Pumpkin, canned
2 large Egg, fresh
2 Tbs Butter, unsalted, melted
1 tsp Vanilla Extract
2 Tbs Brown Sugar

You can substitute oil for the butter.

You can substitute 2 teaspoons of pumpkin pie spice for the above spices.

Finally, I like to add thin slices of fresh fruit such as pear or apple, or dried fruits such as cherries, apricots or cranberries, and walnuts.

1) In a large bowl, whisk together the first eight ingredients (through ground clove).

2) In a separate bowl, whisk together the remaining ingredients (milk through brown sugar). Be sure to pass the butter through the whisk as you are turning it so that you do not "cook" the eggs.

3) Make a well in the dry ingredients. Then, pour the wet ingredients into the dry ingredients. Stir until just combined. (Do not over work the batter as it will get tough.) The batter will be thick. If you want it to be a bit thinner, gently stir in a little more milk.

4) Drop pancakes onto a medium-high griddle using a 1/3 measuring cup. Pancakes are ready to turn when the edges dry out and small bubbles appear (about 2 minutes depending on the heat of your griddle and the thinness of your batter).


Serving Size: 9 1/3 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user BEEBOPJONES.