Food + Wine

Whole Grain Pumpkin Pancakes

(Are ya’ll sick of my pumpkin recipes yet?  Hope not.  Because I got more comin’ your way soon!!)Now, can I get a hail yeah for pancakes?  Thank you.

There are two different people in this world- The Pancake Peeps and The Waffle Folks.  I, for one, could never eat another waffle in my lifetime and be completely happy.  But I fear I would greatly miss the pancake if I had to give it up.  And when it comes to eating them, I’m a total weirdo.  I’m a purist.  I love bread and all things bready way too much to mess with them.  So I eat my pancakes completely plain…no butter, no syrup, no whipped anything, nothin’.  And if I’m alone, I eat them with my fingers like a slice of bread.  I know, I know, told you it was weird.  But this is just how I’ve always been.  (weird)

So, because of the way I eat them, because I don’t drown my pancakes in butter and syrup, they really need to taste incredible on their own.  I’m pretty damn picky about my pancakes if I’m being completely honest.  And this is why I generally don’t order them out at restaurants…it’s such a gamble for the pancake purist!!  I bet if any of you were to take away the syrup and butter from your standard pancake, and eat it plain, you would find that it’s really not all that great.  You may just be eating butter and syrup by way of glorified baked cardboard. That’s why you can always trust one of my pancake recipes- they’ve passed the old Plain Taste Test.  I like to think that I’m the same way with how I choose the people in my life… I don’t ask for much, I’m easy to please.  I accept the pancake as just the way it is, without it trying too hard, without any bells and whistles.  I’m a good friend in that way- I don’t need anything or anyone to get all dolled up to be appreciated.  What’s underneath all that butter and syrup, Pancake?  Huh?  Who’s the real Pancake?  As long as you’re true to yourself, and know exactly who you are, you’re in with me.  And my belly.

I have a few pancake recipes I’ve shared before…There’s the quick and delicious Basic Whole Grain Pancake recipe.   Those are great when you want something fast (and healthy!) but don’t want to use a boxed mix.

Then there’s my personal favorite, especially around the holidays because of the ‘make-ahead’ factor of them- Whole Wheat Yeast Pancakes.  Those have a wonderfully rich, yeast bread-like flavor in the form of a pancake.  They’re amazing.  So, so good.  I’m drooling now just thinking about them.

And now I have a new one that is so delicious and special this time of year.  Whole Grain Pumpkin Pancakes!!  You may have had pumpkin pancakes before, I know I have, but what you’ve most likely had is batter made from a boxed pancake mix with canned, sugary pumpkin pie filling stirred in.  They’re great, don’t get me wrong, but…you’re eating a dessert.  So I came up with a really healthy and hearty version that you are gonna love.  They’re as yummy as they are good for you…which is pretty damn yummy.  They’re so high in fiber and good fat that you will be satisfied for hours after eating them- trust me.  My kids loved them, (they ate them for three days straight) and my husband happily had himself a giant stack.

So whether or not you decide to douse these in butter and maple syrup is completely up to you, but please know that, just like all of you lovelies out there, they are incredibly amazing just the way they are.

W H O L E   G R A I N   P U M P K I N   P A N C A K E S 
(makes roughly 10 large pancakes)
Any way ya’ll can forgive this bad photo?

First mix your dry ingredients.  In a large mixing bowl, whisk together the following and set aside…

-1 cup spelt flour*
-1/2 cup coconut flour*
-1/2 cup oat flour*
-1 TB baking powder
-2 tsp pumpkin pie spice
-1/2 tsp baking soda
-1/2 tsp kosher salt, rounded

Now mix together your wet ingredients.  In a separate mixing bowl, whisk together the following…-1 1/2 cups of your milk of choice* (I use almond milk in these because of my dairy issues, but any milk will do)
-1 cup plain pumpkin puree (I use canned b/c of the smooth consistency)
-1/4 cup + 1 TB pure maple syrup
-2 large eggs
-2 TB coconut oil, melted then cooled slightly
-splash vanilla extract

Whisk until it is completely smooth.

Now whisk your wet into your dry.  Whisk until it’s just combined, be sure not to overmix.

Allow the batter to rest while you preheat your greased skillet or griddle to medium.
Using a large greased ice cream scoop, scoop out some batter onto the hot skillet and flatten with a spatula.  (This batter is extremely thick, so it needs some help becoming pancake shaped!)


Cook on one side until golden brown, then carefully flip.  Note that because these are low in gluten, they will try to break apart until they’re completely cooked, so don’t panic if they’re a bit globby at first!!

To keep your pancakes warm while you make the rest, place on a parchment-lined cookie sheet in a very low oven until you’re ready to serve.



(* if you want to make these with just plain flour or whole wheat flour, use 2 cups of flour
and cut the milk amount down to a total of only 1 cup)

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