Pumpkin Pancake/Waffle | Recipe
When I first started playing with this recipe, I made it as a waffle. This TOTALLY still works as a waffle, however I personally prefer my waffles to be light and crispy. In this recipe, I’ve opted to use a healthier flour (whole wheat) which creates a hearty/dense texture that is much better suited for pancakes, in my opinion. Also, because I tend to use sweet toppings (like maple syrup and fruits) I’ve created a batter that is less sweet for balance. I really hope you enjoy these! If you make too many, freeze them! This recipe will make 10 – 12 pancakes.