Sometimes, pancakes are the answer to everything. They are so warm and comforting and the cinnamon-y scent of this batch in particular just makes me want to shrink down and use one of these as a big puffy blanket. Is that weird? It is. I'm sure. But make these and you'll know exactly what I'm talking about.
Pancakes are a rarity in this household because while the breakfast food genre is my favourite of all the food genres, it's Other Half's least favourite. Which is heartbreaking when you are a die-hard brunch fan such as myself.
If we go out for brunch, I first have to convince Other Half that it's worth it and no, we shouldn't just wait and go for sushi later - which is his response to everything. If I can manage to get him there then guaranteed he's look for the least breakfast-y thing on the menu. Unless there's Huevos Rancheros ... who doesn't automatically just order that? Or maybe that's just me?
Pancakes are also doubly hard with Other Half because he prefers crepes to pancakes 10-fold. I think it has something to do with him preferring to squish his food down no matter what he's cooking. A light and fluffy pancake is generally lost on him.
So, when I asked him he felt like pumpkin pancakes for breakfast I naturally expected him to pose an alternate suggestion, of sushi. However, when he gave me a simple "yeah, sure". I sat for 30 seconds in shock and then leapt to the kitchen before he had a chance to tune into what he'd just agreed to.
These whipped up really quickly, and I based them off of this recipe from New South Food Co. They are also pretty flexible, if you have only regular white all purpose flour, no problem! Lacking certain spices? No problem! Just be sure to sub in enough to make them flavourful - though I will say cinnamon is crucial. Use your milk of choice, I used unsweetened vanilla almond milk and it was delicious, but any milk will do. And if you want to make these vegan, you could try subbing in a flax egg for the real one!
For this recipe I also used homemade pumpkin puree that I had left over, but the canned stuff will do just as well. Just make sure you're using pure pumpkin and not pumpkin pie filling!
Keep reading for the recipe!
Whole Wheat Pumpkin Spice Pancakes
2 cups Whole Wheat Flour
1 Tbsp brown sugar
1 Tbsp +1 tsp Pumpkin Spice or use a homemade version
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups milk (I used unsweetened almond, but your milk of choice will work just fine)
1 cup pumpkin puree (homemade or canned)
2 tsp vanilla extract
oil or butter for frying (I used coconut oil)
- In a bowl, mix together the milk, pumpkin, egg and vanilla extract
- In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt
- Combine the wet and dry ingredients and mix
- Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside
- Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon (the batter is quite thick)
- Wait until large bubbles start to appear in the middle and flip
- Brown on both sides and serve