In our family this year, we are actually having Thanksgiving dinner late in the day. And being food-centric, all we could think about is how we will keep ourselves from being ravenous waiting for dinner. The answer is a big breakfast. These pancakes are so good, and the pumpkin and spices really make them feel festive. Don’t be freaked out by the texture of the thick batter- because they will really turn out fluffy, and slightly cake like with a flavor similar to pumpkin bread. The whole wheat flour makes them hearty, and the buttermilk lends great acid and makes them so tender.

I like a big stack of these with butter and maple syrup and a side of crispy bacon. I guess if your going to do it up on Thanksgiving, go ahead and just start first thing in the morning!

Have a Happy Thanksgiving everyone, and tune in for Turkey leftover recipes!

Whole Wheat Pumpkin Pancakes

-2 1/2 cups buttermilk
-1 cup fresh or canned pumpkin puree
-1 egg
-3 Tbs melted butter
-2 cups whole wheat flour
-3/4 cup of white sugar
-1 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-½ tsp ground cloves
-½ tsp ground nutmeg
-½ tsp ground ginger

1) Combine the buttermilk, pumpkin, egg and butter in a mixing bowl.

2) Separately, combine all of the dry ingredients in a bowl. Gently mix the dry ingredients into the wet ingredients, until just barely combined.

3) Heat a griddle or non-stick pan and add butter or oil spray, and using a ladle, drop batter onto the griddle in the size desired.

4) Cook on each side until golden brown, and then serve hot with butter and maple syrup.