Whole Wheat Pumpkin Pancakes

It's been awhile! I somehow have misplaced the battery charger for my camera, and since I can't charge my camera, I can't take pics. So, I basically haven't been posting recipes because of that.  Well, I'm about to order another charger online, but in the meantime I'll just have to use the camera on my phone.  It's just really frustrating because I'm a lousy photographer with a good camera, much less with a crappy camera! Hopefully I can still make the food look edible.

Anyway, I made these wonderful pancakes for "brinner" the other night. They are the perfect way to celebrate fall. Bursting with pumpkin, cinnamon, and nutmeg, they are delicious and have become a fall tradition in my house.  Add chocolate chips and toasted pecans and they are heavenly!

Whole Wheat Pumpkin Pancakes
(adapted from Pinch My Salt)



3/4 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 t. ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 tablespoon oil
1 teaspoon vanilla
2 tablespoons brown sugar

*chocolate chips (optional)

In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

Pour wet ingredients into dry ingredients and stir just until combined. Small lumps are ok. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

Drop pancakes by 1/4 measuring cup onto a hot griddle. If you want to add chocolate chips, sprinkle a few over the cooking pancake. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface. Flip and cook until golden brown.