In my never ending search for anything and everything pumpkin, I found 2 wonderful pumpkin pancake recipes from The Ordinary Vegetarian, one was slightly healthier incorporating whole wheat and the other had a wonderful pear topping, so I decided to make the whole wheat pancakes but use the pear topping. The end result was absolutely delicious, the pancakes were super moist fluffy and delicious. Exactly what a pancake would be, the pumpkin flavor was present but not overpowering, and the pears topping was a lovely addition.
First off the ingredients: 1 1/4 cup whole-wheat flour, ¾ cup flour, ½ cup chopped pecans, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, Heaping ½ teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon cloves, ¼ teaspoon salt, 2 eggs, 1½ cups buttermilk, 1 cup pumpkin puree, 1 tablespoon melted butter or margarine, topping: 4 firm pears, 4 T butter, 4 T brown sugar, sprinkle of cinnamon
In a bowl mix your flours
sugar
baking powder
baking soda
cinnamon
ginger
cloves
and salt, mix well
Then in your stand mixer (or hand held) add your eggs, buttermilk
pumpkin and melted butter, then mix, be sure to scrap down the sides
then in your flour mixture add your pecans, stirring well
Next slowly add your flour mixture to your pumpkin mixture, mixing until just incorporated
Then heat and butter a non-stick griddle or skillet
pour a batter onto skillet about 1/4 cup
once skillet is hot, reduce heat to medium low, cook until small bubbles appear on surface
then flip each pancake and cook only half the time as the first side, until lightly brown
Next start on your pear topping, melt butter in a skillet
Then add in your chopped pears
sugar
and a sprinkle of cinnamon, and cook until pears have lightly browned and reduced
Serve pears on top of pancakes
with a healthy drizzle of syrup. Enjoy!
Pumpkin Pecan Pancakes
adapted from The Ordinary Vegetarian1 1/4 cup whole-wheat flour
¾ cup flour
½ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Heaping ½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
¼ teaspoon salt
2 eggs
1½ cups buttermilk
1 cup pumpkin puree
1 tablespoon melted butter or margarine4 firm pears,
4 T butter
4 T brown sugar
sprinkle of cinnamon
In a large bowl, combine flours, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt; mix well. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree and butter or margarine until smooth; add to flour mixture and stir until blended.
Heat a nonstick griddle or skillet, then pour a small amount of batter (about 1/4 cup) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when the bottom is lightly browned. Turn and cook the other side for about one-half the time as the first side, or until lightly browned.
In a separate skillet, melt butter and add pears, sugar and cinnamon, cook until tender.