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Whole wheat pumpkin pancakes

For grad students with busy schedules, a pancake party was the perfect way to unwind after a week of classes and tests.

By Eat. Run. Read. / October 5, 2013

Pancakes are even more delicious with your favorite add-ins, like these pumpkin, walnut, chocolate chip pancakes.

Eat. Run. Read.

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On Saturday morning, my roommate and I hosted a celebratory pancake party in honor of the completion of the required language exams, the purchase of a griddle and real maple syrup, and just general awesomeness. I am struggling here to list reasons to have a pancake party, mostly because I can't think of any good reason not to have a pancake party.

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Mollie Zapata lives in Boston, where she is a graduate student by day and bakes for her friends, roommates, and classmates by night. She balances her decadent baking creations with healthy "real" meals, and loves creative flavor combinations, epic layer cakes, and exploring new ingredients.  Mollie blogs at www.eatrunread.com.

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We whipped up two base batters: buttermilk and pumpkin, and purchased an assortment of additions: walnuts, pecans, bananas, chocolate chips, and blueberries. As our classmates walked through our door, dazed by their recent encounters with foreign verb conjugations, tricky script, we greeted them with a brand-new griddle and Pumpkin or plain? Pick your toppings!

Pancake parties are so easy and always a winner (really, who doesn't like pancakes?). I made the whole wheat pumpkin pancakes, and my roommate made her mama's buttermilk batter – so buttery, light, and delicious!

An unexpectedly awesome combination for you to try: pumpkin, banana, walnut. Pumpkin and banana go shockingly well together.

Whole Wheat Pumpkin Pancakes 

Adapted from Mother Thyme

1-1/2 cups whole wheat flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1-1/2 teaspoons pumpkin pie spice

1 cup milk

1/2 cup buttermilk

1 cup pumpkin puree

1 large egg, lightly beaten

2 tablespoons butter, melted

1. Mix the dry ingredients in a large bowl.

2. Make a well in the middle and add in the wet ingredients.

3. Stir until smooth. 

4. Let the batter sit (anywhere from 30 minutes to overnight).

5. Preheat your griddle to 350 degrees F.

6. Scoop about 1/4-1/3 cup of batter onto the griddle for each pancake. 

7. Cook 1-2 minutes on each side. 

Buttermilk Pancakes

2 cups self-rising flour

Approx 1 tablespoon of sugar

2 eggs

2 cups buttermilk

1/2 stick butter, melted

1. Mix the flour and sugar in a large bowl.

2. Stir in the wet ingredients.

3. Preheat your griddle to 350 degrees F.

4. Scoop about 1/4-1/3 cup of batter onto the griddle for each pancake. 

5. Cook 1-2 minutes on each side. 

Related post on Eat. Run. Read: Pumpkin streusel pancakes

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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