I LOVE the Fall. It’s my favorite time of year. I also love these pancakes and yes, I have used the alternate recipe in a pinch.
Breakfast Recipe: Pumpkin Pecan Pancakes
¾ cup whole-wheat flour
¾ cup unbleached wheat flour
¼ cup oat bran
½ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Heaping ½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
¼ teaspoon salt
1½ cups buttermilk
1 cup pumpkin puree
1 tablespoon melted butter or margarine
In a large bowl, combine dry ingredients; mix well. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree and butter or margarine until smooth; add to flour mixture and mix until blended.
Heat a nonstick griddle or skillet, pour a small amount of batter (about 1/4 cup) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when the bottom is lightly browned. Turn and cook the other side for about one-half the time as the first side, or until lightly browned.
Serve topped with warm honey, real maple syrup, applesauce or fresh fruit.
Alternate method: Follow instructions on box of pancake mix +1/4 to 1/2 cup extra mix, add 1 cup of pumpkin puree, 1-2 teaspoons pumpkin pie spice and 1/2 cup chopped pecans.