WHOLE WHEAT PUMPKIN PANCAKES pinchmysalt.com
These are our favorite!

Whisk together in a bowl:
1 C. whole wheat flour (or 1 ½ cups and don’t add white)
1/2 C. cake flour or regular (if using cake flour - sift it)
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg (can add 2 tsp of pumpkin spice in place of cinnamon, ginger and nutmeg)

Whisk together in a bowl:
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 tsp. vanilla
2 T. dark brown sugar

Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

PUMPKIN PANCAKES (from "Expect the Best" E.M. Ward)

Got this recipe from Head Start when Abagail was going there.  These do not have a strong pumpkin flavor.

2 cups plain yogurt (they use vanilla and omit the sugar) - I think I used plain
1/4 c plus 1 T sugar
1 2/3 cup flour (whole wheat works great)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 T margarine, melted
1 egg
1/2 cup pumpkin

In a small bowl, mix the yogurt with 1/4 c sugar.  Set aside.  In a large bowl, combine the 1 T sugar with flour, baking soda, cinnamon and nutmeg.  In a medium bowl, combine the milk, margarine, egg, pumpkin and yogurt-sugar mixture, stirring well.  Add the wet ingredients to the dry ingredients in the large bowl.  Stir until it is moist and free of lumps.

So good with buttermilk syrup, nutella or chocolate chips.

PUMPKIN PANCAKES

http://fabulesslyfrugal.com/2010/10/pumpkin-pancakes.html

We liked them. She suggested trying them with buttermilk syrup - which is so so yummy, yummy!
UPDATE: I make this recipe all the time.  We all love it!

Pumpkin Pancakes

October 17, 2010

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice - try pumpkin spice or nutmeg instead of allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot