Whole Wheat Pumpkin Pancakes

The fact that there is batter for whole wheat pumpkin pancakes waiting for me in the fridge at the very moment that I type this is just completely tempting and distracting. Write. Focus, focus, focus. Once you’ve experienced a plate full of these hot, syrup-soaked fluffy whole wheat pumpkin pancakes it’s hard to get your mind to go anywhere else. The texture of these pancakes is badda bing badda boom amazing. They fluff up just enough to be, uh, fluffy, but they are not so overwhelmingly cakey that you can only eat one. They’re light, they’re delicate, they have the perfect tiny amount of cinnamon and nutmeg and cloves to make you feel like it’s Christmas in October, but even with all that lightness they are substantial and filling because of the whole wheat goodness and of course, my favorite, the pumpkie. When I imagine whole wheat pumpkin pancakes in my mind, they are dense and heavy. Maybe because I tested the recipe a few times and had several batches that were comparable to the d...