These fluffy cakes taste like fall. How could they not with a combination of pumpkin and warm spices?
To complete your pumpkin pancake experience, I recommend a crisp and cool yet sunny morning where you can sit outside amongst orange, red, and yellow-hued trees and linger over quality conversation. Bonus for Me: My particularly wonderful pancake co-conspirator found the pancake recipe and set all the ingredients out for me before I got out of bed; such a treat!
Like most pancakes, maple (preferably real maple) syrup is necessary, unless you are just snacking on the cakes after breakfast. I put the walnuts on to look pretty, but I liked the addition of nutty texture and taste and ended up adding more.
Joy the Baker
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
2 Tablespoons vegetable oil
Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.
In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil.
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Let the batter sit for 10 minutes while you heat the skillet. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.