Whole Wheat Pumpkin Pancakes

These are my favorite pancakes. This post might be better suited for fall, but I make these year round. They are a great way to use the pumpkin (and butternut squash works just as well) that I have frozen from my garden. They taste like pumpkin pie in pancake form. They are moist and tender inside and crisp outside from frying. I got the recipe here, from Allrecipes, and have copied it with my changes to whole wheat.

Whole Wheat Pumpkin Pancakes

2 cups whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 2/3 cups milk
1 cup pumpkin puree, canned or fresh, or butternut squash puree can be used
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a medium bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Pour the wet ingredients into the dry and stir until just combined.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with butter and syrup or honey.