I’m kinda weird about fall. I’m a native Pennsylvanian, but I can’t stand the chill in the air, the inevitability of the approaching winter and dark, cold, gray gloom. When I moved to Florida, some of my Pennsylvania family and friends said they’d miss the changing seasons if they moved to a subtropical climate. I could go the rest of my life without seeing the leaves change because I hate what those fiery colors signify.

But I do love pumpkins, pumpkin-flavored anything and Halloween. I woke up on Sunday wanting pancakes, and although I’d never made them from scratch, I was pretty sure I had all the necessary ingredients. Some quick Googling led me to Maria’s Rodale super-easy recipe. I remembered the can of pumpkin pie filling — already laced with spices, sugar and syrup — shoved in the back of cupboard, waiting for its moment to shine. It was Labor Day weekend, the unofficial start to fall. Its time had come.

Plus, fiance was still asleep, and he loves pumpkin, too. I wanted to surprise him after he was such a good cheerleader at my 10K the day before.

Whole wheat pumpkin pancakes

Recipe based on Maria Rodale’s Pancakes from Scratch in a Pinch

  • 2 cups whole wheat flour
  • 1 cup pumpkin pie filling*
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 Tablespoons sugar
  • 3 eggs
  • 1¾ cups milk

*I purchased pumpkin pie filling accidentally some time ago. In the future, I’ll just use 1 cup of canned pumpkin and doctor it up with some cinnamon.

Spray a skillet or griddle with non-stick cooking spray and pre-heat the pan over medium heat. Dump all of the ingredients into a bowl and mix together until it’s a nice, thick batter.

I followed Rodale’s instructions and used a ladle to spoon the batter onto the skillet. I spread it out a little with a fork because this batter was thick. Once the pancake begins to bubble, flip it.

This is the first pancake I have ever successfully flipped! Usually they break apart and are a literally a hot mess.

The size of the pancakes is pretty much up to you. Ours were medium-sized, the perfect size for a salad plate (which we use for almost every meal). This recipe made five medium-size pancakes, but they were pretty thick. They also froze really well and easily heated up in the microwave for a quick weekday breakfast. I’m a big believer in “cook once, eat twice.”

We drizzled them with tupelo honey from Savannah Bee Co., which was part of my birthday gift from our friends Kassia and Scott. (Like honey? Don’t miss tomorrow’s post — a dessert that puts honey center stage!)

Because of my insulin resistance, pancakes usually aren’t the best choice for me. I got really sick on pecan pancakes (so good, they were bad … for me) in the spring and have avoided them ever since, but I figured that one pumpkin pancake paired with my usual egg white and cheese scramble wouldn’t do too much damage, and thankfully, it didn’t.

After making these pancakes, I’m not sure why anyone would buy pancake mix — this was just as easy as any box mix, sans the questionable ingredients list. I’m looking forward to trying this same recipe with canned pumpkin instead of the pie filling — it’ll be even healthier!