Pumpkin pancakes from Good to the Grain: Baking with Whole-Grain Flours (page 98) by Kim Boyce and Amy Scattergood

  • buttermilk
  • honey
  • Show all ingredients...

  • EYB Comments

    Can substitute roasted pumpkin or butternut squash for canned puree.

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Notes about this recipe

  • Eat Your Books

    Can substitute roasted pumpkin or butternut squash for canned puree.

  • Zosia on October 16, 2021

    Light and fluffy pancakes that don't have much flavour on their own but are delicious with the spiced sugar mixture. I replaced kamut flour with spelt flour.

  • TrishaCP on November 28, 2015

    These are really good, and fairly easy to pull together. (Next time I would assemble the dry ingredients and the spiced sugar the night before.) The spiced sugar is a nice touch- we didn't need any syrup with them, but you probably would if serving to anyone that likes a really sweet pancake.

  • Summerlandsky on April 05, 2014

    These are excellent! Used whole wheat flour instead of Kamut and brown sugar instead of honey as I was out. The spiced sugar on top was a nice touch, and we served it with pure maple syrup. My kids munched on the extra pancakes throughout the day, which is a nice plus.

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