Perfect for a fall brunch, these pumpkin pancakes are fluffy, moist, and rustic, with pumpkin and classic autumn spices. They'll be gone the second you put them down on the table!
And would you believe they're even pretty healthy? Made with whole wheat flour and ground flax, this is a guiltless breakfast indulgence that won't weigh you down like traditional pancakes! Light and fluffy goodness, through and through.
1. Mix milk and vinegar. Allow to rest at room temperature for at least 10 minutes.
2. Meanwhile, in a large mixing bowl, whisk together flours, flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt.
3. In another large mixing bowl, combine wet ingredients: pumpkin puree, egg, brown sugar, and olive oil. Stir in milk-vinegar mixture. Whisk until smooth.
4. Now here's the only tricky part: fold the wet and dry ingredients together by stirring gently, but take care not to overmix. Don't worry about lumps, or if the batter is pretty thick.
5. Heat a greased skillet or griddle over medium high heat. Take care not to let the pan get too hot, so pancakes cook evenly. Once heated, pour dollops of batter (¼ to ⅓ cup per pancake) into the pan.
6. Once the first side is golden brown, flip with a large spatula. Re-grease skillet between batches.
Then finally, the best part: serve warm with nuts and maple syrup! Yum!