World's Best Whole Wheat Pumpkin Pancakes

• eggs↗3
• brown sugar↗0.33333333333333 cup
• olive oil↗0.33333333333333 cup
• buttermilk↗1.5 cup
• pumpkin puree↗0.5 cup
• vanilla↗2 teaspoon
• cinnamon + pinch of nutmeg and ground cloves0.5 teaspoon
• whole wheat flour↗2 cup
• (yes) baking powder↗2 tablespoon
• salt↗0.5 teaspoon
• water↗0.25 cup

Step-by-step instructions

1. 1

   Whisk together the eggs, brown sugar and olive oil. Add the buttermilk, pumpkin puree and vanilla and whisk until smooth.

2. 2

   Gently fold in the cinnamon, nutmeg, cloves, whole wheat flour, baking powder and salt until just combined. Add the water and whisk to a smooth batter.

3. 3

   Pour the batter onto a medium‑heated grill pan and cook 3‑5 minutes per side until the edges are dry and slightly firmer. Flip the pancakes and cook another 1‑2 minutes on the other side. Serve hot with butter, syrup and any toppings you like. I love banana and flaxseed. You won’t go wrong!