• 2 ½ cups whole-wheat pastry flour
  • 2 tablespoons baking powder
  • 2 teaspoons ground ginger
  • 3 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 2 cups low-fat buttermilk
  • 1 cup pumpkin puree
  • ¼ cup olive oil


1. Combine the flour, baking powder, ginger, nutmeg, cinnamon, cloves, and salt in a large bowl.

2. Whisk together eggs, pumpkin puree, olive oil, and buttermilk in a separate bowl.

3. Add the wet ingredients from the second bowl to the first bowl. Mix until just incorporated.

4. Heat a griddle over medium heat. Pour ¼ cup of the pancake batter and cook until you can see small bubbles with the sides set.

5. Flip and cook until golden brown.

Nutritional Value:

Calories 256
Total fat 10g
Saturated fat 2g
Carbohydrates 37g
Protein 8g
Fiber 7g
Sodium 496mg
Potassium 96mg
Magnesium 7mg
Calcium 189mg
Print Friendly