Pumpkin Pancakes

It has been seven years since I've experienced the cool crisp mornings and cool evenings that come with Indiana fall. It feels to me like this has been an unusually warm fall with many days still in the 80's, but the nights have been cool and we've had several cool days as well, so fall food has been calling to me. I got a huge pumpkin at the farmer's market last week and cooked it up. It actually turned out not to be that great for cooking as my huge pumpkin only yielded 4 cups of pumpkin puree, but it's still very tasty, so it's time for some pumpkin pancakes. This recipe is a repost from my family blog, but it's so yummy I thought it was worth reposting here. If you prefer not to use 100% whole wheat, you can substitute some white flour and cut the eggs and oil in half.

Whole Wheat Pumpkin Griddle Cakes

1 3/4 Cups + 1 heaping Tablespoon whole wheat flour
3 teaspoons baking powder
1 teaspoon sea salt
2 Tablespoon Sucanat or brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon ginger
1 Cup milk
2 eggs
2 Tablespoons olive oil or melted butter
3/4 Cup pureed pumpkin

Mix dry ingredients together. Mix wet ingredients together and stir into dry ingredients just until all is moist. Drop by spoonful onto hot griddle. Serve with butter, unsweetened whipped cream, chopped pecans, honey, peanut butter, or real maple syrup and enjoy!