Seven Grain Pumpkin Pancakes ~ fluffy and delicious pumpkin pancakes made with seven different types of flour for the ultimate fall breakfast!
I think I’ve got a pretty good grip on reality, and I’ll be the first to admit that I’m not an authority on very many things.
I’m not an authority on really anything, I guess. Except pumpkin pancakes. I do claim to know just about everything there is to know about them.
I eat them. I order them. I make them. I love them. And this has been going on for a long time.
These are my new go to pumpkin pancakes. The beautiful whole grains make them soft, and slightly dense. The pumpkin makes them moist. The spices and little bit of brown sugar in the batter bring out the pumpkin flavor. And here’s the fascinating (ok, so maybe I’m easily fascinated) thing about whole grain pancakes like these…after I eat them I feel a strange sensation of equilibrium… I just don’t think about food for many many hours. We may not be cattle ranchers, or lumberjacks, but we need to be fueled just the same, and whole grains provide us with energy at a slow and steady pace. This is the way breakfast was meant to be.
Try not to be put off by the laundry list of ingredients. You can swap out various flours for ones you have or like. I have yet to try Teff or spelt flour. There are so many different kinds available now it’s hard to keep up with them all. The ones I’ve chosen will be familiar to you, even if you haven’t ever cooked with them before, and they are increasingly available in regular grocery stores. Whole Foods carries them, and health food and specialty food stores. Bob’s Red Mill and Arrowhead Mills are both great sources, and they sell online too. Basically this recipe calls for 2 1/4 cups flour, so you can experiment with different combinations.
You can mix the dry ingredients together ahead of time and store them in baggies or jars so you can whip up these hearty pancakes even if you’re not quite awake.
- 1/2 cup white whole wheat flour
- 1/2 cup oat flour
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup barley flour
- 1/4 cup rye flour
- 1/4 cup graham flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon (or cardamom)
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 egg
- 1/3 cup vegetable oil
- 1 cup pumpkin puree
- 1 1/2 cups whole milk
- Whisk all the dry ingredients together in a small bowl and set aside.
- Whisk the wet ingredients together in a large mixing bowl. Add the dry ingredients to the wet and mix until just combined. Don't over mix, lumps are fine. If the batter is too thick, add a little more milk.
- Drop by ladle fulls onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle. Cook until golden on both sides and done in the middle
Notes: You could alter the spices a bit and substitute a cup of mashed banana for the pumpkin. Or add nuts of course, if you want.
Enjoy your weekend!