Thursday, November 20, 2008

Multigrain Pecan Pumpkin Pancakes


These are lightly sweetened, mildly spiced, and full of the warm flavors of autumn. With the addition of pecans, whole wheat flour, wheat germ, and oats, they're substantial enough to stick with you through lunchtime, and they're superstars at breakfast-for-dinner night. The best part? Even whole-wheat haters tend to like these. The mellow sweetness of the pumpkin and spices is a terrific camouflage.



The addition of vinegar may seem strange, but don't skip it ~ you won't taste it in the pancakes and it makes them unbelievably fluffy and light, especially for multigrain pancakes with pumpkin puree in them. If you don't have cider vinegar, you can use plain white vinegar.



I like to serve these with warm cinnamon-spiked applesauce and maple syrup, but I have a hunch they'd also be good with warm apple butter or a good slathering of honey butter. I hope you enjoy these as much as we do!


Multigrain Pecan Pumpkin Pancakes


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup quick-cooking oats (not instant)
  • 1/4 cup wheat germ
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (skim okay)
  • 1 cup pumpkin puree
  • 1/2 cup chopped pecans
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar

  1. In a medium mixing bowl, whisk together flours, oats, wheat germ, sugar, baking powder, baking soda, spice, and salt. In a separate bowl, whisk together milk, pumpkin puree, pecans, eggs, oil, and vinegar. Pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are incorporated.

  2. Heat an electric skillet to 300 degrees F. Spray with nonstick cooking spray. Using a 1/4-cup-size ice cream scoop or a 1/4-cup measure, scoop batter onto electric skillet. If desired, smooth with the back of a spoon to flatten a bit.

  3. Turn when the bottoms are golden brown and cook the other side. Keep warm in a 170 degree F oven until all pancakes are cooked. Serve with applesauce and maple syrup if desired.

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3 comments:

  1. These look absolutely delicious. I've been looking fora good pumpkin pancake recipe to try and this looks like the best one I've seen so far. I'll have to sample it this weekend. Thanks for the recipe.

    ReplyDelete
  2. ~Melody: Thanks! These are seriously fluffy - a good 1/2 inch thick! Hope you like them!!

    ReplyDelete
  3. I just found these and my kids keep asking for them. I also them with yogurt instead of pumpkin and the results were also great!

    ReplyDelete

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