Whole Wheat Flour Pumpkin Pancakes

It's fall and fall means all things PUMPKIN! This morning was a success. I made Whole Wheat Pumpkin Pancakes thanks to Pinch My Salt. They were fantastic!


Whole Wheat Flour Pumpkin Pancakes
Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar

1. 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).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.