If you’ve been following the Garden Dish recipes for a while now, you’ll recognize pancakes as a frequent item in the monthly menus. These Hearty Pumpkin Pancakes are a winter favorite. Pumpkin puree adds moisture, nutrition, and a pretty golden color to these whole-grain pancakes. You can exchange whole wheat pastry flour for the regular whole wheat flour, if you desire a pancake with a slightly, lighter texture. So if you find yourself hankering for something pumpkin-y on a chilly day, reach for this recipe. And don’t limit these beauties to just breakfast – they make a great lunch or dinner too!
- Dry Ingredients
- 4 cups - whole wheat flour
- 4 tsp - baking powder
- 1-2 tsp - pumpkin pie spice (to taste)
- 1/2 tsp - baking soda
- 1 tsp - salt
- Wet Ingredients
- 1 15 oz can - pumpkin puree
- 3 1/3 cups - water
- 1 Tbs - apple cider vinegar
- 1 tsp - vanilla extract
- Preheat a non-stick griddle over medium-high heat until a few drops of water, sprinkled on the surface, dance around.
- In a mixing bowl, stir together the Dry Ingredients. In a separate mixing bowl, stir together the Wet Ingredients.
- Pour the Wet Ingredients into the Dry Ingredients and stir just until combined.
- Gently ladle about 1/3 cup of the batter onto the hot surface, and spread it out to your desired thickness. Cook each pancake until the bottom is cooked and the pancake can be flipped over, about 1 minute. A few bubbles will form on the surface. Using a metal spatula, flip each pancake and cook another 1-2 minutes, until cooked all the way through.
- Gently remove the pancakes from the griddle and serve them warm with your favorite toppings. We enjoy warm applesauce, a slice of tofu, and a drizzle of real maple syrup.
Nutrition (per serving): 388 calories, 82% calories from carbohydrates, 13% calories from protein, 4% calories from fat, 15.4g fiber.