With October just a few days away, I, and many food bloggers seem to have pumpkin on the brain. Speaking of October being a few days away, I’m sorry, where did September go? With September coming to a close, I now have two posts up on The Kit – check them out here.

Anyways, all day I have recipe ideas popping into my head, pumpkin-this and pumpkin-that. Seriously I have at least 10 ideas involving pumpkin floating around my brain. There isn’t room for much more up there, which may be why my test didn’t go so well the other day… woops. Don’t worry though, Living Lou isn’t going to be all pumpkin all the time, only some of the time. And today is one of those days where pumpkin is the secret, or not so secret, ingredient.

Last weekend, a good friend of mine was back in town visiting from university and she was coming over for breakfast. Being the pumpkin fanatic that I am, I quickly texted her and asked if she would rather banana pancakes, cinnamon pancakes or pumpkin pancakes. Expecting her to say cinnamon, I was ecstatic when she quickly replied with “PUMPKIN!!!!!”. See, it’s not only food bloggers who are pumpkin crazy.

Whole Wheat Pumpkin Pancakes

Yield: 8 pancakes

A simple, autumn-inspired recipe for Whole Wheat Pumpkin Pancakes, the perfect recipe for a crisp weekend morning.


  • 1 1/4 cup whole wheat flour
  • 1/4 cup white flour
  • 3 tbsp brown sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 3 tbsp melted butter + butter for frying
  • 1 egg


  1. In a large bowl, combine dry ingredients.
  2. In a medium bowl whisk together wet ingredients.
  3. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk until combined.
  4. Melt butter over medium-low heat Using a ladle, ladle the batter into the pan. You can use the bottom of the ladle to spread the batter if necessary. Cook for 2-3 minutes or until you see bubbles form in the center of the pancake. Flip and cook for another 2-3 minutes or until fully cooked.
  5. Serve with maple syrup.


Recipe by Louisa Clements


Does anyone else have pumpkin on the brain?

– Lou

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