It seems like lately every meal has been a challenge. Having a picky and teething 2 year old is not easy. It seems like lately he will not eat or try anything new. Even his usual standby favourites are out of the question. One or two bites of food usually is enough for him to tell me he’s “done!”. Well not today. Today was different. He ate. He ate a lot.
Since I’ve been on a bit of a pumpkin kick lately; and had some leftover pumpkin puree, I decided to make these. These were definitely a hit with both of us. I made some pumpkin pancakes a little while back, and while they were good, they weren’t great. They weren’t quite the texture I was looking for, however, these were exactly what I had in mind. While most recipes I found were made with milk, these were made with buttermilk which is usually a winner in my book. These pancakes were so good on their own, but the cream cheese glaze just puts them over the top. These pancakes are just the thing to get you out of a breakfast rut.
Whole Wheat Pumpkin Pancakes with Cream Cheese Glaze
Makes about 10 three inch pancakes
For the pancakes:
1 cup whole wheat pastry flour
2 tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1 cup buttermilk
1 large egg
5 tbsp pumpkin puree
1 tsp pure vanilla extract
Glaze:
4 tbsp (1/2 stick) unsalted butter
2oz cream cheese
3/4 cup powdered sugar
1 tsp pure vanilla extract
Pre-heat oven to 175 degrees.
In a medium bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a small bowl or measuring cup, whisk buttermilk, egg, and vanilla until well blended.
Mix the wet ingredients into the the dry ingredients until moistened and a few lumps remain.
Heat griddle or pan to medium heat. Brush with butter, and scoop 1/4 batter onto heated griddle. Cook until small bubbles form on the top, flip and cook and additional 30 to 60 seconds. Place cooked pancakes in warm oven to keep warm.
In a small bowl heat butter and cream cheese until butter is melted, about 30 to 60 seconds. Whisk in powdered sugar and vanilla. Serve over warm pancakes.
Enjoy!
Jessica
Pancakes adapted generously from A Cozy Kitchen, and Glaze from Pixelated Crumb.
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