Pumpkin Pecan Pancakes

We love pumpkin at our house. Pumpkin cupcakes, pumpkin muffins, pumpkin cookies, etc... But most of my pumpkin recipes call for 1/2 can of pumpkin and I always have this sad little cup of pumpkin sitting in my fridge. Today I used that sad little cup of pumpkin to make some whole wheat pumpkin pancakes. They are really hearty and healthy, not too sweet, and really moist...

Whole Wheat Pumpkin Pecan Pancakes



1/2 c wheat flour
1/2 c white flour
1 T brown sugar (you can add more if you like them sweeter)
2 t baking powder
1 t cinnamon
1/4 t nutmeg
1/4 t allspice
1/4 t salt

1 c milk
1 beaten egg
2 T oil
1/2 - 3/4 c pumpkin puree (whatever you have leftover)
1/4 c chopped pecans (optional)

Preheat your griddle to medium high. Mix all dry ingredients and set aside. Beat together wet ingredients and add to dry ingredients all at once. Beat until combined. Fold in nuts. Drop by heaping tablespoons onto lightly greased, hot griddle. Cook for about 2 minutes per side (or until golden). Gently toss the cakes from one hand to the other a couple of times when removing from griddle to release the steam (this stops them from becoming soggy while you cook the others). Top with butter and maple syrup.

*This is adapted from my banana nut pancakes. To make the banana version just omit the nutmeg and allspice and replace the pumpkin with 2 smashed bananas. You can also add mini semi-sweet chocolate chips to either version for a sweeter variety!