Pumpkin Pancakes

These pancakes got rave reviews when we had them on Halloween morning! I had made regular, buttermilk, apple, and blueberry pancakes but had yet to make a pumpkin variety. I thought that since our pumpkin carving would be taking place later that afternoon pumpkin pancakes would be a great way to start the day. My son loved them! He asked for seconds, thirds, and fourths. We sprinkled a bit of powdered sugar on some, and drizzled maple syrup on others. Both seemed to go over well and they went down without a fight!
The batter started out a bit thicker than I like so I added a bit of buttermilk to thin it out.
Enjoy!

Pumpkin Pancakes
Source: Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup pumpkin puree (can use canned puree)
2 eggs
2 teaspoons oil
1 teaspoon vanilla
2 teaspoons dark brown sugar

In a large bowl, whisk together the first eight ingredients (the whole wheat flour through nutmeg). In a separate bowl, whisk together the remaining ingredients (buttermilk through brown sugar). Mix wet and dry ingredients together, just until combined. (If batter is a bit thick, add buttermilk.)

Drop pancakes onto a medium-hot griddle. Pancakes are ready to flip when the edges start to turn dry and it looks like small bubbles are forming on the surface.