The fact that there is whole wheat pumpkin pancake batter waiting for me in the fridge at the very moment that I type this is just completely tempting and distracting. Write. Focus, focus, focus.
Once you’ve experienced a plate full of these hot, syrup-soaked fluffy whole wheat pumpkin pancakes it’s hard to get your mind to go anywhere else. The texture of these pancakes is badda bing badda boom amazing. They fluff up just enough to be, uh, fluffy, but they are not so overwhelmingly cakey that you can only eat one. They’re light, they’re delicate, they have the perfect tiny amount of cinnamon and nutmeg and cloves to make you feel like it’s Christmas in October, but even with all that lightness they are substantial and filling because of the whole wheat goodness and of course, my favorite, the pumpkie.
When I imagine whole wheat pumpkin pancakes in my mind, they are dense and heavy. Maybe because I tested the recipe a few times and had several batches that were comparable to the density and weight of a manhole cover. Not to worry though, because truly this recipe turned out just right and so I refer you to the name “Best Ever”. Yeah, I’m sayin it. There’s a reason that this recipe has 2 tablespoons of baking powder and the reason starts with fluffy and ends with awesome.
Remember these whole wheat pancakes for two that I talked about way back when? That’s where this all starts. I re-wrote the recipe to be for more like 6 people because lately when I make these whole wheat pumpkin pancakes, I want them every day for a week. Picture this: I stumble miserably into the kitchen, remember the pancake batter and pop it out of the fridge, zing my eyes open wide, smile like a fool, sing a Mr. Roger’s song as I make myself a cozy, wholesome breakfast. GOOD MORNING world.
Toppings? Good question.
I went for syrup, bananas, and flax. I like the different textures and I like having something besides just the sugary sweetness of the syrup to keep things interesting. Sometimes I’ve been known to top pancakes with yogurt and fruit, too, just because I can’t not be excessive. Bjork, on the other hand? Minimalist to the extreme. Syrup only, and he prefers it in a little dish next to the pancakes so he can dunk each bite instead of having it get soaked with syrup. This is us.
Really, you could eat these topped with anything and life would be good. The warm wheat-cinnamon-pumpkin taste and light fluffy texture just speaks on its own.
Tomorrow is Saturday, and when I think Saturday I think of you, your comfy pajamas, a blanket, a good book, a hot mug of coffee, and a plate of at least 7 pancakes. Is that creepy or amazing? Friends for life, ya’ll.
- 3 eggs
- ⅓ cup brown sugar
- ⅓ cup olive oil
- 1½ cups buttermilk
- ½ cup pumpkin puree
- 2 teaspoon vanilla
- ½ teaspoon cinnamon + a dash of nutmeg and ground cloves
- 2 cups whole wheat flour
- 2 tablespoons (yep) baking powder
- ½ teaspoon salt
- ¼ cup water
- Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
- Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
- Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!
Nutrition is for 1 pancake (makes 18 total pancakes).