Mmm… These delicious pumpkin spice pancakes are quickly becoming a weekend staple in our house… In fact, they’re so good that it’s very likely that I might not go back to making regular pancakes until next spring. {Not that I think anyone around here would mind.}
The pancakes themselves are so sweet and cake-like that they’re delicious all on their own, but that doesn’t stop us from adding pure maple syrup, nuts, seeds, and maple flakes as we see fit.
Also delicious? A big dollop of your favourite plain yogurt. The tartness is absolutely delicious with the sweetness of the pancakes and syrup.
The other thing I love about this recipe is that it makes enough regular-sized pancakes for us to eat, several extras for the freezer {easy breakfasts ahead!}, and about 10 or so mini pancakes that I can include in Miss G’s bento as a school snack.
Here’s our recipe…
Wholewheat Pumpkin Spice Pancakes {adapted from this recipe by A Pinch of Yum}
- 1 1/2 cups of milk
- 1/2 cup of puréed pumpkin
- 1/3 cup of your favourite oil {we use coconut oil in its liquid state}
- 1/3 cup of pure maple syrup
- 3 eggs
- 2 teaspoons of pure vanilla
- 1 teaspoon of pumpkin pie spice {or your own blend of cinnamon, ginger, nutmeg, and cloves}
- 2 cups of wholewheat flour
- 2 tablespoons of baking powder
- 1/2 teaspoon of sea salt
Thoroughly whisk the top set of ingredients in a large mixing bowl. Mix the dry ingredients in a separate bowl before gently incorporating them into the wet ingredients. Ladle batter onto a hot, oiled griddle or pan and cook on one side before flipping the pancakes and cooking the other side for just another minute. Serve with your favourite toppings.
Enjoy!