So far this fall, I’ve blogged about the perfect pumpkin cookie recipe and surprisingly simple pumpkin beer bread. Why stop there? Let’s continue our pumpkin-fest with a twist on a breakfast classic: pancakes! Yes, pumpkin pancakes!
On Saturday morning, I cooked a colorful breakfast featuring pumpkin pancakes and fingerling potatoes that I bought out of curiosity at the local Super Target. The orange-tinted pancakes were moist, fluffy and positively delectable.
The purple potatoes, a matte aubergine color on the outside, were a shocking amethyst hue on the inside. What do purple potatoes taste like, you ask? Tasty, just like the others! I couldn’t taste the difference. Have you come across any across any purple potatoes this fall?
Whole Wheat Pumpkin Pancakes
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
Fluffy and filling whole wheat pumpkin pancakes. This delicious pumpkin pancake recipe is sure to become your favorite, and it’s made with 100% whole grains so it’s healthy, too! Recipe serves two (it yields about 6 medium pancakes); feel free to double it if necessary.
- 1 cup whole wheat flour (I used white whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk of choice
- 1/3 cup pumpkin puree
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon vanilla
- 2 tablespoons melted butter or coconut oil
- Mix the dry ingredients (flour, baking powder, cinnamon, nutmeg and salt) together in a medium mixing bowl.
- In a separate bowl, whisk the rest of the ingredients together (milk, pumpkin purée, egg, maple syrup, vanilla and butter) until combined. Pour the wet ingredients into the dry, and stir just until blended (some lumps are ok).
- If you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1/2-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
To bake the fingerling potatoes, crank up the oven to 400 degrees. Since the potatoes are so small, there’s no need to peel, poke or slice ’em! Just scrub the little guys under water. Toss the potatoes in olive oil, sprinkle with sea salt and black pepper, and bake for 25-30 minutes. Note: Martha recommends cooking the potatoes in a cast iron skillet that has been preheated in the oven for 15 minutes. That’s what I did and it worked well.
Both the pancakes and potatoes were simple to make. They’re particularly striking when paired on the same plate, although it was a carb-heavy breakfast!