Whole Wheat Pumpkin Pancakes

pancakes

Tis the season for all things pumpkin!

If you are like me, you can’t wait for October to come and for the cans of pumpkin to start lining the grocery store shelves.

pancakes3

Pancakes are one of our favorite breakfast foods around our house.  So when October hits, I always whip up a few batches of these pumpkin pancakes to get us through.  They are light, fluffy and taste just like fall.

pancakes2

For this recipe, I used my mill to grind up some hard white wheat berries.  As always, the Wondermill performed beautifully.  I like working with the white wheat berries much more than the red winter wheat.

If you make these, I’d love to hear what you think of them!

5.0 from 3 reviews
Whole Wheat Pumpkin Pancakes
 
 
Ingredients
  • 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
Instructions
  1. Preheat a griddle.
  2. Mix all the dry ingredients in a bowl.
  3. Mix all the wet ingredients in a separate bowl.
  4. Fold the wet ingredients into the dry.
  5. Using a ¼ cup measure, scoop out batter and pour onto warmed griddle.
  6. Cook pancakes for 3-4 minutes on each side.
  7. Serve with butter and syrup for a delicious fall breakfast!

 

About Colleen Anderson

Colleen is a teacher turned stay-at-home mom to three little ones - ages 4, 2, and 1. Her days are filled with laughing and tears, joys and frustrations, toddlers and babies. She hopes to lead her family down the path of leading a more sustainable, intentional, and full life. Check out my blog at littlehomesteaders.com

This entry was posted in Grain Mill Challenge and tagged , , . Bookmark the permalink.

5 Responses to Whole Wheat Pumpkin Pancakes

  1. WonderMill WonderMill says:

    I love whole grain pancakes and your photo is making me very hungry.

  2. Colleen B says:

    These were DELISH! I used sprouted whole wheat flour (and I think I accidentally added 1 1/2 c flour so I ended up needing about 2T more milk) and did 2 T real maple syrup instead of sugar. Since I did too much flour, the batter was really thick (hence the extra liquid). We added chocolate chips and served them with cinnamon whipped cream. These were a hit with our family!!! Thanks for the great recipe!

  3. Angela says:

    Just made these for my kids lunch and they’re amazing! Thanks for the yummy recipe!

  4. Jennifer says:

    I made these with AP flour because it’s all I had on hand and they were delicious!! The batter was a little thick but it ended up cooking just fine. I loved the spices and pumpkin for fall. Such a perfect breakfast for a cloudy, cool Sunday Morning in November. 🙂

  5. Laura says:

    These were amazing! I’ve shared your recipe on my blog! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

 

Related Posts on the Grain Mill Wagon: