In our house, healthy pumpkin molasses pancakes are practically super food. They’re wholesome, nutritious and delicious.
Pancakes are near the top of my list of comfort foods. They’re always satisfying and my kids consider them a real treat — a good combination when it comes to making sure that my kids eat well.
We consider pancakes mostly breakfast food, although they do make a great supper stand in, and they’re portable enough to go in my kids’ lunches. My son eats leftover pumpkin molasses pancakes much like he would a cookie.
Make these healthier by using half whole wheat or spelt flour. Stone ground flour works well in this recipe too. Canola oil or grape seed oil can be substituted for the butter.
Serve with a 50/50 blend of maple syrup and fancy molasses. Sliced apples or pears go well on the side.
Pumpkin Molasses Pancakes
- 1 ½ cups flour, spooned in
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 ½ tsp. cinnamon
- 1 tsp. ginger
- Pinch of nutmeg
- 1 ½ cups buttermilk*
- ¾ cup pumpkin puree
- 2 large eggs
- 2 Tbsp. Crosby’s Fancy Molasses
- 3 Tbsp. melted butter
- ½ tsp. vanilla
- In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
- I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
- Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
- Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
- Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
- Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.
*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.