Pumpkin Pancake Recipe

I love the smell of pumpkins cooking or baking in the fall, especially if that’s coming from my kitchen!
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I am not the biggest fan of standing in front of the stove for too long, but pancakes are worth it (especially when I have strawberries to top them off as above). Usually it is a weekend treat and my toddler loves to help me make the batter. I have only recently conquered my fear of burned pancakes since I have made the switch to a ‘green’ non-toxic non-stick pan. Everything just slides right off and it doesn’t emit toxic gases into your food, love it!

Here is a healthy winner recipe we love that is perfect to serve on a crisp fall day. Even better if you can get your pumpkin locally and organically grown. The ingredient list may seem intimidating, but it’s mostly just spices for that fall pumpkin flavor – don’t be scared!

Ingredients:

  • 2 Cups whole wheat pastry flour (I did half white half whole wheat)
  • ¼ tsp sea salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground all spice (I omitted this one)
  • ½ tsp ground ginger
  • 1 tbsp wheat germ
  • 1 tsp baking soda
  • 1 ½ tsp aluminum free baking powder
  • 1 cup buttermilk
  • ½ cup sour cream (I put yogurt in instead)
  • 1 cup fresh or canned pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp honey or agave nectar
  • 2 eggs
  • butter for cooking (I prefer coconut oil since butter just burns easily)
  • Maple syrup, honey butter, or your topping of choice

Directions:

In a large mixing bowl combine flour, salt, cinnamon, nutmeg, allspice, ginger, wheat germ, baking soda, and baking powder.

In a separate bowl combine buttermilk, sour cream, pumpkin puree, vanilla, honey/agave, and eggs.

Add wet ingredients to dry ingredients, and mix until combined.

Melt about a tablespoon of butter in a large skillet or griddle over medium-high heat.

(Tip: If you’re using stainless steel, save yourself the pain and skip dairy butter, use lots and lots of coconut oil – it’s the only way it will not stick too bad. Even better, stop at your local discount store like Marshall’s or TJMaxx  – they often stock very inexpensive ceramic coating non-stick pans [widely used in Europe]. I do not recommend using regular chemical non-stick pans as they are very bad for your health and pollute your indoor air and food with potent toxic chemicals.)

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Ladle pancake batter into skillet to make medium-sized pancakes about 4 to 5” in diameter. As soon as bubbles begin to form on the top side of the batter, flip the pancakes to the second side. Both sides should be lightly browned when done.

Remove the pancakes and keep warm while cooking the rest. I usually use the cooking time of the pancakes in between to wash dishes, clean the kitchen, throw in the laundry, set the table, so no time is wasted.

What’s your favorite pancake topping? These are so good, you may find just a dollop of good butter is all you need!

The recipe was adapted from one of our favorite cookbooks, Anni Daulter’s “The Organic Family Cookbook

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Pumpkin Dip

On my last post here at Portland Mama I shared that one of my favorite fall combinations is apples and caramel.