Original Recipe HERE
Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin. These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat. The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking). I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each. Leftovers for the next day would've been nice, especially since the kids asked that I make them again.
1 & 3/4 cups buttermilk
1 cup pumpkin puree
2 Tablespoons applesauce
2 cups whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon or pumpkin pie spice
(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.
(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.
(3) Combine dry ingredients into wet. Stir until just mixed but still lumpy.
(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter. Flip and cook until done.
* Whisk wet ingredients
* Measure dry ingredients
* Sift dry ingredients
* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)