3tablespoonmelted butter + extra butter for frying
Instructions
In a large bowl, whisk whole wheat flour with all purpose flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt.
In a medium bowl whisk milk with pumpkin puree, egg and melted butter.
Create a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk until combined, it's ok if there are a few lumps, be careful not to over-mix the batter.
In a non-stick pan, melt butter over medium heat. Ladle the batter into the pan, ¼ cup at a time. 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 centre of the pancake. Flip and cook for another 2-3 minutes or until fully cooked. You should have eight pancakes.
Serve with maple syrup.
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