Fall Flavors: Whole Wheat Buttermilk Pumpkin Pancakes

Light and airy Whole Wheat Buttermilk Pumpkin Pancakes have that perfect fall flavor and are guaranteed to melt in your mouth!

Whole Wheat Buttermilk Pumpkin Pancakes 

Pancakes are one of my all time breakfast items, and when fall hits I want to get a taste of that in my breakfast so I break out the pumpkin puree and spices.  These pancakes are a little healthier with the addition of some whole wheat flour.  The key to keeping these fluffy is with a 50/50 ratio of all purpose and whole wheat flours.  The pancakes turn out really fluffy that way.  I also like to use buttermilk in these which keeps the pancakes tender.  Add a little pumpkin pie spice and you have a pancake worthy of fall.

So fluffy and light and spice just right, these pancakes will be one you will make over and over this fall.  Easy enough to whip up on the weekend this recipe makes make a large batch that you can cook up and freeze the leftovers so you'll have these anytime you want during the week.

Enjoy!

What Ingredients do I need?

• baking powder
• baking soda
• all purpose flour
• whole wheat flour
• sugar
• pumpkin pie spice
• eggs
• buttermilk
• pumpkin puree
• butter

Substitutions and Variations

• Use all regular all purpose flour or all whole wheat flour if you choose.

Pancake Toppings

• Butter
• Hot maple syrup with cinnamon mixed in
• Honey
• Chocolate chips (how cute would it be to make a pumpkin face!)
• Chopped nuts
• Nutella
• Cinnamon & Sugar
• Whipped Cream and cranberries or blueberries

Kitchen Tips and Notes

• Do not overmix the batter - Over-mixing pancake batter develops gluten which will make your pancakes rubbery and tough. You want to mix just until you don't see any large flour streaks in the batter.

• It's a great idea to whisk the dry ingredients in a large bowl before adding any wet ingredients. This allows the baking powder and soda to be evenly distributed so the pancakes turn out perfect.

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Whole Wheat Buttermilk Pumpkin Pancakes 

1 teaspoon salt

2 teaspoons baking powder
1 teaspoon baking soda
1 cup all purpose flour
1 cup whole wheat flour
2 Tablespoons sugar
2 teaspoons pumpkin pie spice
2 large eggs
2 cups buttermilk
1/2 cup pumpkin puree
2 Tablespoons butter, melted

in a medium bowl, whisk together the salt, baking powder, baking soda, both flours, sugar, and pumpkin pie spice.  In a small bowl, whisk together the eggs, buttermilk and pumpkin puree.  Add in the melted butter and stir until combined.   

Make a well in the middle of the dry ingredients and pour the wet ingredients in the well.   Gently stir until just combined (the large flour streaks are gone, but don't over stir). The batter should be thick and slightly lumpy.

Preheat a griddle or a large skillet over medium heat.

Scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.  Keep cooked pancakes warm in a 250 degree oven until all pancakes are cooked.

Serve immediately with syrup or favorite toppings.