Multigrain Pumpkin Pancakes

Skill Level: Beginner

Skills Attained: --

Supplies/Ingredients:

1 c. whole-wheat flour
3/4 c. all-purpose flour
1/3 c. cornmeal
1/4 c. rolled oats (old-fashioned or quick oats)
2 T. sugar
2 t. baking powder
1 t. salt
1/2 t. baking soda
1/2 t. ground cinnamon
Pinch of nutmeg
1 c. plain, greek yogurt
3/4 c. milk
1/2 c. pumpkin puree (or mashed bananas, or applesauce)
1/4 c. honey
3 eggs
Large mixing bowl
Small mixing bowl
Whisk
Spoon
Measuring cup
Griddle pan

In case you have extra pumpkin puree that needs to be used or need to indulge just a little bit more this Thanksgiving weekend, here is a great pumpkin pancake recipe! My pancake recipe has morphed over time. I tweak a couple ingredients here and there to make banana chocolate chip pancakes as well. I hope you enjoy these hearty, multigrain pancakes!

Step 1

Mix together the dry ingredients (flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and spices) in a large bowl.

Step 2

In another bowl, whisk: yogurt, milk, pumpkin puree, honey, and eggs.

Step 3

Add the wet ingredients to the large bowl with the dry ingredients. Gently whisk together until just combined (don't over mix).

Step 4

Using a measuring cup, ladle approximately 1/4 c. of the batter onto a hot griddle. These pancakes are thicker and more cake-like than most pancake batter, so they may need to cook longer than you are accustomed to. Also, the batter doesn't generally bubble on top as most pancakes do to indicate they are ready to flip. Flip the pancakes once the underside has thoroughly browned (2-3 minutes) and cook for an additional 2 - 3 minutes.

Serve warm with maple syrup!

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Recipe:

1 c. whole-wheat flour

3/4 c. all-purpose flour

1/3 c. cornmeal

1/4 c. rolled oats (old-fashioned or quick oats)

2 T. sugar

2 t. baking powder

1 t. salt

1/2 t. baking soda

1/2 t. ground cinnamon

Pinch of nutmeg

1 c. plain, greek yogurt

3/4 c. milk

1/2 c. pumpkin puree (or mashed bananas, or applesauce)

1/4 c. honey

3 eggs

Mix dry ingredients (flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and spices) in a large bowl.
In another bowl, whisk: yogurt, milk, pumpkin puree, honey, and eggs.
Add the wet ingredients to the large bowl with the dry ingredients. Gently whisk together until just combined (don't over mix).
Ladle approximately 1/4 c. of the batter onto a hot griddle. Flip the pancakes once the underside has thoroughly browned (2-3 minutes) and cook for an additional 2 - 3 minutes.