Seven Grain Pumpkin Pancakes ~ fluffy and delicious pumpkin pancakes made with seven different types of flour for the ultimate healthy-ish 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.
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.
Also try ~
Seven Grain Pumpkin Pancakes
Ingredients
dry ingredients
- 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
wet ingredients
- 1 egg
- 1/3 cup vegetable oil
- 1 cup pumpkin puree
- 1 1/2 cups whole milk
Instructions
- 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, 2-3 minutes per side.
Nutrition
Don’t forget to pin these Seven Grain Pumpkin Pancakes!
WOW! I’ve made pumpkin pancakes before but never with a 7 grain flour mix. Thry must tatse amazing and are healthy too!
I used to eat the health food variety 7, 10, or 12 grain pancake mixes all the time, and I decided it was high time to mix up my own version.
I KNOW these are good because we make something very similar and the entire house smells delicious for hours afterwards. Cool, cool bottom photo! What a perfect fall breakfast.
I mixed the dry ingredients together the night before, and even just pouring them into the bowl smelled amazing!
wow these look amazing I agree your a pro on pumpkin pancakes
🙂
Stunning! Never eaten a pumpkin pancake before so I guess I’m going to have to remedy that with your recipe. Divine!
First you have to get the pumpkin…I suppose tracking down pumpkin puree in Britain is like me trying to find treacle here. Good luck!
Oh, how pleased I was with my Fluffy Blueberry Pancakes I made this morning. That is, until I saw these pancakes. YUM, I must try soon. Now, may I ask a really dumb question – can canned pumpkin be used for the *pumpkin puree*?
Absolutely, I used canned pumpkin, it’s as good or even better than trying to do it yourself (and winding up with a watery puree). But now that you mention blueberries, I think I’ll have to try a 7 grain blueberry pancake, that sounds great!
I have never tried pumpkin pancakes, and looking at your photos I’m pretty sure I’ll be in for a treat when I give these a try!
I know there are people out there who don’t like pumpkin, but if you do, you definitely have to try these!
Delicious! I love pancakes with maple syrup!
Check back, I’m planning some fun ways to ‘enhance’ maple syrup for the season, too 😉
I believe you when you say you’re an expert on pumpkin pancakes! I wish I could have some of these right about now. I loved how you played with the whole-grain flours here, I find I’m often too scared to experiment. Maybe I’ll try these with varying combinations of flours myself!
I really think the exact combination is irrelevant, and it would be a lot of fun to experiment with different flours. I’ve been ‘into’ whole grains forever, and even I had a negative association of dryness, or breadiness with them. But I can’t believe how tender and delicate my results have been when I’ve substituted whole grains for all or part of the white flour in my recipes lately.
Looks wonderful! I have never had a pumpkin pancake, but I have heard about them. They sound like the perfect winter weekend morning food. Maybe I’ll try them after my next set of papers and exams are done.
Also, try spelt flour (since you mentioned you hadn’t tried it). It’s delicious. It has the added benefits of (1) not having the exact same two proteins that gluten so it tends to be less hard on the gluten intolerant– or so says Peter Reinhart’s book on whole grains but (2) having almost the same ability to form protein strands as wheat with the proteins it has. Also, it’s got this really nice nutty, earthy flavor. Whole spelt also lends a beautiful reddish color to bread. I’ve only ever used white spelt in pancakes, but they were delicious.
I will try spelt. I’m intrigued by the reddish color you mention. I’m in love with the grey speckles of buckwheat, and the golden color that I get from white whole wheat flour.
I LOVE pancakes and these look fantastic! I’ll be making these soon!
let me know how you like them!