By Lauren Salkeld
If you are gluten sensitive, feel free to make these pancakes with a mix of different types of flours, such as almond, coconut, cassava or amaranth. Just make sure to follow the manufacturer’s instructions and add a little more baking soda.
- 1 cup milk
- ¾ cup canned pure pumpkin purée (not pumpkin pie filling)
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 2 tablespoons honey
- 1 large egg
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- Maple syrup, for serving
- Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.
- In a second medium bowl, whisk together the whole wheat and all-purpose flours, baking powder, and salt. Add the pumpkin mixture and stir until just combined. Do not over-mix—there will be a few lumps.
- Heat a large nonstick skillet or griddle over medium heat. Lightly brush the skillet with butter. Pour 2 to 3 tablespoons of batter onto the skillet. Repeat once or twice to make 1 or 2 more pancakes. Cook until the surface of the pancakes starts to bubble, 1 to 2 minutes, then carefully flip the pancakes over and continue cooking until the bottom is lightly browned, 1 to 2 minutes. Keep warm in the oven while you make the rest of the pancakes. Serve warm with maple syrup or the toppings of your choice.