Nothing says Autumn has arrived more than a batch of whole wheat pumpkin pancakes for Sunday brunch. A Google search for pumpkin pancakes turns up 3,570,00 results. I’ve sifted through and tested only the first page of results for this post and I think I can stop now. Most traditional recipes call for all purpose flour but I prefer the heartier taste of white whole wheat flour and it’s healthier. It contains fewer calories and more fiber per serving compared to traditional all purpose flour but has the perfect blend of white and whole wheat flour flavor. The King Arthur brand below is all we buy now.
In my research to make the perfect batch of whole wheat pumpkin pancakes I discovered a few tips which might help you out.
3 tips to cooking great whole wheat pumpkin pancakes
- This recipe batter is thicker, which I like. After scooping out the batter with a 1/4 cup measuring spoon into the frying pan it helps to take a spoon and spread the batter out a bit.
- Pan temperature is key! Too hot and the outside burns while the inside is a gooey mess. Too cold and you don’t get that nice pancake crispity crunchity goodness on the outside. A good medium heat worked well for me but every range is different.
- Wait till you see larger bubbles in the center of the pancake before you flip it. The bubbles signiffy flipping readiness.
- Use REAL maple syrup! A little goes a long way and it tastes so much better than than fake stuff with high fructose corn syrup.