Although we love summer, it’s really hot around here. So, I treated my family to a taste-of-fall breakfast of pumpkin pancakes and apples. We grow pumpkins in our garden and preserve them each year by making a puree for recipes such as this. If you don’t have fresh pumpkin puree you can easily use canned pumpkin.
First, we grind the grain in our handy dandy WonderMill.
It’s always nice to have a five year old with bed head to help you stir the dry ingredients. It’s totally fine for a little flour to fly here and there.
Pancakes are enjoyed most when they are made into shapes….like Olaf (from Frozen).
Enjoy a taste of fall to remind you that cooler temperatures will be here soon.
Whole Wheat Pumpkin Pancakes
These pumpkin pancakes will give you a taste of fall, even in the heat of the summer.
Ingredients
- 2 cups freshly ground soft whole wheat flour
- 1 Tbsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1¼ to 1¾ milk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp oil
Instructions
- Combine flour, baking powder, salt and spices into a medium mixing bowl.
- In another bowl, mix together milk, pumpkin, egg and oil. Start with only 1¼ cup milk.
- Pour wet ingredients into dry ingredients and mix well. If mixture is too thick, add more milk until it is the desired consistency.
- Cook in skillet on stove top.
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