I bet you didn’t know that whole wheat pumpkin pancakes could ever be this amazing did you? Even our girls, who are die hard Melt in Your Mouth Buttermilk Pancake fans, and I mean like favorite thing ever, claimed that these pancakes and this syrup are all kinds of amazing and have already begged me to make them again. You could totally just make them with all purpose flour, but the whole wheat somehow works better in this recipe. It’s like more hearty and fall tasting but still light and airy, while most ww pancakes totally aren’t.
At first I got the normal responses from the family, oh, it’s not your regular recipe? And of course from Cade, Oh, you aren’t going to throw in any chocolate chips? For heavens sake man, don’t you remember that you were totally weirded out when I first taught you about chocolate chip pancakes (“uh, isn’t that basically a cookie for breakfast?) until you took your first bite? Oh ye of little faith…
The key to a whole wheat pancake, if you’re not used to making them is to start out with a 50/50 ratio of All Purpose and Whole Wheat flour. It will keep your pancakes fluffy until you can take the 100% plunge. Also, whisking the dry ingredients and wet ingredients separate is a must. This allows for an even distribution of the baking powder in the recipe so the pancakes turn out perfect.
And buttermilk? I get this question a lot so let’s tackle it, yes buy real buttermilk versus making your own with lemon juice or vinegar or using powdered. Both don’t turn out as fluffy a pancake. Which by the way, should be a very thick and slightly lumpy batter. Please, oh please do not overmix. I die a little inside each time I watch someone beat the heck out of the batter. Just use a wooden spoon to stir everything to help with the temptation of beating that a whisk brings to the picture.
And the syrup is also delicious. It’s like our Famous Buttermilk syrupbut more on the caramel side with a hint of cinnamon. You’ll love it. I love that it is thicker and it makes the kitchen smell wonderful. Just looking at the picture makes me want to swim in the stuff. This is another one we have a lot of hesitation on from readers until they try it themselves and then, and I promise this is true, they never go back. Yes, it has buttermilk and baking soda in it. I know, it’s weird but go with it. Yes, you could use maple syrup but then I’d have to never talk to you again because of your fear of trying something amazing. And no one wants that.
The only thing to remember about the syrup is to let it boil away in a big pot, not saucepan or you’ll have it boil over. Boil it while it’s cooking, and boil a little more once the baking soda has been added. This is what turns it caramely. If you don’t have patience or enough time you can easily reduce the boiling time and it will still be awesomeness. Promise. Now excuse me while I finish off this entire stack before the kids get home from school. But seriously…
Will Pumpkins Ripen After They are Picked?
Pumpkins will ripen off the vine after they are picked.
Pumpkins need sunlight and warmth to ripen and a dry place so they don’t rot or mold.
Put them in a warm, dry, sunny spot like an enclosed porch or any warm dry spot, even outside.
Is Pumpkin Healthy?
Pumpkin is good for the heart.
The fiber, potassium, and vitamin C content in pumpkin all support heart health.
For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.
Why Do Pancakes Go Flat?
Flat pancakes are caused by overcooking and improper preparation of the batter.
Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.
in a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
in a separate bowl, whisk together the eggs, buttermilk and pumpkin.
drizzle in the butter as you continue to whisk.
switch to a wooden spoon and make a well in the middle of the dry ingredients.
pour in the wet ingredients and stir until almost completely combined. please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
serve immediately with syrup.
For the syrup
In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
Whisk as everything melts together and begins to boil.
Allow to boil for 5-10 minutes or until beginning to thicken.
Add the vanilla and cinnamon and whisk quickly.
Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly.
Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.
The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day when you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing. The syrup can be kept in an airtight container or jar for up to 2 weeks.