In the fall pumpkin pancakes are one of my favorite Sunday morning breakfasts. Not only are they super easy to make, they bring all the deliciousness of Thanksgiving to the breakfast table along with... a nutrition profile that makes them sound more like a multi vitamin than a breakfast treat. Just from the pumpkin alone you’ll get vitamins A, K, E, and C, minerals iron, copper, manganese and potassium, and not to mention lots of fiber. The whole grains are not only rich in minerals but the B complex vitamins thiamin, niacin, B6 to name but a few. And then they have the goodness of eggs and milk too – I could go on. Just go easy on the maple syrup and you’re golden.
In a large bowl, combine flour, whole wheat flour, baking powder, brown sugar, cinnamon, nutmeg, milk, buttermilk, canola oil, eggs, and pumpkin puree. Whisk together ingredients until smooth.
Heat an oiled griddle pan on medium heat. Portion the pancakes using a ¼ cup measuring cup onto the hot pan.
Cook until bubbles form on the sides of each, then turn over and cook until golden brown. Cook the rest of the batter in batches.
Serve with maple syrup
I like to keep pancakes warm wrapped in kitchen paper on a plate over simmering water. It keeps them moist, plus since both are on the stove top, it’s easier to move them from the griddle to the plate, than to the oven door for each batch.