Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes puts whole wheat flour, ground nutmeg and ground ginger at the center of a breakfast recipe and finishes in about 17 minutes, enough for 12 pancakes.

• Yield 12 pancakes
• Ready in 17 minutes
• Prep 15 minutes
• Cook 2 minutes

Ingredients

• 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
• 1 egg
• 1 cup pureed pumpkin (canned or homemade)
• 2 tablespoons coconut or vegetable oil
• 1 cup chocolate chips (optional)

Instructions

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.

Give it a minute off the heat, then serve it while it is still hot.