Pancakes come in many different shapes, sizes, and flavors. Nearly every country’s cuisine has some sort of pancake dish; sweet or savory, thick or thin, small or large – but all delicious!

American-style pancakes like the ones in this recipe originate from the Narraganset tribe (the Indigenous people of what is now known as Rhode Island), who started cooking “johnnycakes” as early as the 1600s. These pancakes are packed with whole grains, fiber, and vitamins, and are perfect to make ahead and freeze!

Prep time 10 min | Cook time 10 min | Total time 20 min | Yield: 6 servings of 2 pancakes

Ingredients:

Instructions:

1. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
2. In a large bowl, whisk together the pumpkin and 3 Tbsp of the oil. Whisk in the milk, followed by the eggs and sugar.
3. Add the flour mixture and mix just until smooth; try not to overmix. If the batter seems too thick, add a little more milk (~1 Tbsp) to thin it out.
4. Heat a nonstick pan over medium heat and coat lightly with the remaining 1 Tbsp oil. Once hot, drop ~1/4 cup batter onto the pan, and cook until bubbles form on the top and the bottom is  golden and crisp, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds.
5. Serve immediately with your favorite toppings!

CHEF’S TIP: Freeze these for up to three months! After completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Recipe adapted from Once Upon a Chef.

Try it yourself and tell us about it in the comments!