Whole Wheat Pumpkin Pancakes
- 1¼ cups whole wheat (freshly milled, if possible) flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 pinch clove
- 1 cup milk
- ⅓ cup canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- Preheat a griddle.
- Mix all the dry ingredients in a bowl.
- Mix all the wet ingredients in a separate bowl.
- Fold the wet ingredients into the dry.
- Using a ¼ cup measure, scoop out batter and pour onto warmed griddle.
- Cook pancakes for 3-4 minutes on each side.
- Serve with butter and syrup for a delicious fall breakfast!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-pumpkin-pancakes-2/
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