"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
- - Gordon B. Hinckley
November 28, 2014
Perfect Pumpkin Pancakes
by Melanie Gunnell

I’ve talked hot breakfasts to death around here but let me just plug these perfect pumpkin pancakes as the newest best thing to serve for breakfast. Even my non-pumpkin lovers (sadly, we have a few of those in this house) enjoyed them.

That may or may not have been due to the chocolate chips dotting the pancake (not pictured, we ate all the chocolate chip ones before I could snap a shot), but I still count it as a pumpkin victory.

Healthful and hearty, these glorious whole grain pancakes are a delicious power-packed breakfast. And since many of you might be burned out of cooking this week by, say, Friday (hmmm, I wonder why?), these pancakes are definitely not off limits for a quick breakfast-for-dinner option.

Perfect Pumpkin Pancakes
Yield: Makes about a dozen pancakes (depending on how big/small you make them)

If you don't have whole wheat flour, all-purpose flour could be used. Remember that making your own buttermilk is super easy (a quick suggestion would be to use 1 3/4 cups milk and 2 tablespoons lemon juice or vinegar).


  • 2 cups whole wheat flour

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 tablespoons sugar

  • 1 3/4 cups buttermilk (click here for super simple buttermilk substitutions)

  • 1 egg

  • 1 cup pureed pumpkin (canned or homemade)

  • 2 tablespoons coconut or vegetable oil

  • 1 cup chocolate chips (optional)


  1. In a large bowl, whisk together the dry ingredients. Make a well in the center and add the buttermilk, egg, oil, and pumpkin. Whisk together until just combined (it's OK if there are a few dry spots remaining; over-mixing pancakes can make them thick and dry).

  2. Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Sprinkle with chocolate chips (if using). Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.

Recipe Source: adapted a little from a recipe my friend, Kim B. sent me (thanks, Kim!)

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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