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Whole Wheat Pumpkin Pancakes

This is a special every week here at the restaurant- and it is a hit. A customer asked me a few weeks ago to post the recipe, and I promised I would- so here we are!

This is really simple and a great way to get a taste of fall year round. We were initially only going to serve them in the fall but our fans said they enjoyed them so much- we now serve them every week as a rotating special. The whole wheat compliment the pumpkin taste by adding a “nutty” flavor to it.

1 Lg. Polly’s Whole Wheat Pancake Mix
4 Large Eggs
4 Cups of Milk
1/2 Cup of melted butter or vegetable oil
1 Cup of 100% pumpkin, canned
1/2 Tbsp of cinnamon (or pumpkin pie spice)

Prepare mix as directed on pancake mix package, using the eggs, milk, and butter. Before allowing the batter to rest. Add 1 cup of 100% canned pumpkin (NOT pumpkin pie mix). Mix until well combined. Add 1/2 Tbsp of cinnamon and mix until well combined. If batter is thin, add a bit more whole wheat flour (you can use white also). Allow batter to rest for at least ten minutes, then prepare pancakes as directed on a hot griddle.