Prepare the pumpkin puree: (5-10 min)

Peel and cube the pumpkin, steam or roast until soft, then mash thoroughly or blend into a smooth puree. If using canned pumpkin, skip this step.

Mix dry ingredients: (1-2 min)

In a large bowl, sift or whisk together whole wheat flour, baking powder, cinnamon, nutmeg and salt.

Mix wet ingredients: (2-3 min)

In another bowl, whisk the egg with milk, melted butter, pumpkin puree and brown sugar (or honey) until smooth.

Combine batter: (1-2 min)

Pour the wet mixture into the dry ingredients and gently fold with a spatula. Do not overmix the batter should be slightly thick but pourable. Let rest for 5 minutes.

Cook pancakes: (10-12 min total)

Heat a non-stick pan over medium heat and lightly grease. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface (about 2-3 min), then flip and cook the other side until golden brown (1-2 min).

Serve: (1-2 min)

Stack pancakes, top with maple syrup, toasted walnuts, sliced bananas or whipped cream and a sprinkle of cinnamon. Serve warm.