Pumpkin Pancakes

When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find.  I was determined to find good and nutritious to make for him.  These pumpkin pancakes were one of the first finger foods that Adam would actually eat.  A year later, he still loves his pumpkin pancakes.  I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain.  Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter. 


Pumpkin Pancakes
Yield will vary - I make about 32 pancakes

1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
2 eggs
1 cup pumpkin puree
2 cups buttermilk (or whole milk)
3 tablespoons canola oil
1 teaspoons vanilla
Cooking spray
maple syrup, apple butter (optional, for serving)

1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice. 
2. In another bowl, beat eggs with pumpkin and vanilla.  Add milk and oil and mix until smooth.
3. Fold pumpkin mixture into dry ingredients.  Let sit for 10 minutes.
4. Meanwhile, preheat griddle to medium heat and spray with cooking spray. 
5. Drop pancake batter by the generous tablespoonful onto griddle.  Cook until bubbles appear (about 2 minutes).  Flip and cook until set (about 2 minutes).  Repeat.

Note:  These freeze really well.  I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares.  I then put all of the plastic baggies in a freezer bag.  

Adapted from Wholesome Toddler Food