I saw a recipe the other day on the How Sweet It Is blog for pumpkin waffles, and I originally wanted to try those. However, I wanted to cook for my roommate and another friend, and when cooking for more than one person waffles can take a bit... so I switched to pancakes!
The original recipe was taken from PinchMySalt.com, but the one here has a few little tweaks I made to it. I think they turned out wonderful! Whole wheat pancakes also tend to be a little thicker and in turn hold shape really nicely.
1. In a large bowl, mix together the first eight dry ingredients. In a separate (can be smaller) bowl, whisk together the remaining ingredients.
2. Stir wet ingredients into dry mixture, and blend until combined with large lumps broken up. If batter is too thick, you can stir in a little more milk.
3. Melt a tablespoon of butter on medium-high heat on a skillet/griddle, and then drop pancakes by 1/3 cup into skillet. Cook until pancakes start to get a little bubbly and then flip. Repeat buttering before doing a second round.
4. Serve and enjoy! I drizzled a tiny bit of Caramel on top of the pancakes before adding syrup, and they were absolutely delicious!
Next up I'm hoping to have a pumpkin pasta inspired by my dad, who informed me he had some amazing Pumpkin-cream filled pasta at a restaurant tonight. I would have never thought of that, but I looked up a couple of recipes, and I think it may turn out pretty well. Tune in this weekend for results!!! ;-)
The original recipe was taken from PinchMySalt.com, but the one here has a few little tweaks I made to it. I think they turned out wonderful! Whole wheat pancakes also tend to be a little thicker and in turn hold shape really nicely.
Ingredients
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 and 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 Cup Milk
1 Cup Pumpkin Puree (Half of small can)
2 Eggs
2 tablespoons Canola Oil
1 tablespoon Vanilla
4 tablespoons Brown Sugar
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 and 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 Cup Milk
1 Cup Pumpkin Puree (Half of small can)
2 Eggs
2 tablespoons Canola Oil
1 tablespoon Vanilla
4 tablespoons Brown Sugar
Directions
1. In a large bowl, mix together the first eight dry ingredients. In a separate (can be smaller) bowl, whisk together the remaining ingredients.
2. Stir wet ingredients into dry mixture, and blend until combined with large lumps broken up. If batter is too thick, you can stir in a little more milk.
3. Melt a tablespoon of butter on medium-high heat on a skillet/griddle, and then drop pancakes by 1/3 cup into skillet. Cook until pancakes start to get a little bubbly and then flip. Repeat buttering before doing a second round.
4. Serve and enjoy! I drizzled a tiny bit of Caramel on top of the pancakes before adding syrup, and they were absolutely delicious!
Next up I'm hoping to have a pumpkin pasta inspired by my dad, who informed me he had some amazing Pumpkin-cream filled pasta at a restaurant tonight. I would have never thought of that, but I looked up a couple of recipes, and I think it may turn out pretty well. Tune in this weekend for results!!! ;-)
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