So, like I said, four boys. They eat me out of house and home (as my mom likes to say). But they are my built-in taste-testers, which I guess is a good thing, right? Who else would eat all the stuff I make?!
Anyway, my oldest, who’s a big bad 6th grader now, loves breakfasts. Pancakes are his ultimate favorite thing in the whole entire world. If I announce that it’s breakfast for dinner, he seriously does a happy dance. I usually end up making a big breakfast a couple times a week, mostly for him. These pancakes are one of his favorites and a fall breakfast staple in our house.
- 1 cup white whole wheat flour
- 1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn’t available)
- 1 Tbsp. baking powder
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 2 Tbsp. brown sugar
- 2 egg whites, slightly beaten
- 1-1/2 cups skim milk
- 2 Tbsp. canola oil
- ½ cup canned pumpkin
- In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
- In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a little milk to thin it out to desired consistency.
- Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a ¼ cup measuring cup. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!