Outdoor Cooking Primer - Pumpkin Wheat Pancakes

We know fall is here because pumpkin flavors are EVERYWHERE! Recently, I decided to make my trusty pumpkin pancakes for breakfast. But, I didn’t have the evaporated milk that the recipe called for, so, since I try to just use what I have on hand, I jumped on the computer in search of a different recipe. Found one and, with a couple of changes and additions, made these fantastic pancakes.

What originally was supposed to be Pumpkin Chocolate Chip pancakes turned in to Pumpkin Wheat Pancakes w/Pumpkin Spice chips, perfect for a brisk morning meal after my husband returned from hunting. Top them off with Uncle Buck’s or Bob Timberlake Pumpkin Butter and some Uncle Buck’s Maple Praline or Apple Butter Syrup and you have a fall flavor explosion in your mouth! 

Enjoy!

Pumpkin Wheat Pancakes with Pumpkin Spice Chips

1 cup all-purpose flour
1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin spice flavored chips
1 ¼ cup canned pumpkin
1/3 cup packed light brown sugar
1 large egg
3 Tablespoons vegetable oil
1 ½ cups milk (we use 1 %)
pecan pieces (optional)
 

In a large bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pumpkin chips. Combine together nicely and set aside. In another bowl, use a hand mixer to mix together the pumpkin, light brown sugar, egg, vegetable oil, and milk. Mix until blended together.

Pour wet ingredients into the dry ingredients and stir together just until combined. There might be a few lumps, but you don’t want to stir to much. Throw in some pecans if you’d like, too.

Heat your griddle to medium. Spray with non-stick cooking spray (do this for EACH batch - I often forget and that’s a mess!). Drop about a ¼ cup of batter on the griddle for each pancake. You may have to spread the batter out a bit - it’s pretty thick!

Cook the pancakes until you see small bubbles and dryness on the edges. I lift up the cake and look at the bottom, too…you want it nicely browned. Flip and cook for another two minutes or so. I actually used a toothpick to check in the middle to make sure they were done because they were so thick.

Serve them up and enjoy!

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