Call me crazy but if it were up to me, I would probably have pumpkin and fall decor in our house year-round. I would like to think that my house seems very warm and inviting all the time; however, adding touches of fall decor here and there makes me never want to leave the house. As soon as the door is opened, the warmth and comfort welcomes me home with open arms.
I also can’t forget to mention the smells of fall. Aren’t they just incredible? Sugar and spice and all that’s nice…that’s what fall is made of. Everything from fall-scented candles to cinnamon sticks to pumpkin pie, apple cider doughnuts and apple tarts…the scents of the fall season are hard to beat.
As for the tastes of fall, ever since I spotted cans of pumpkin puree in my local grocery store, I’ve been trying to think of ways to put it to use…and let me tell you, it hasn’t been difficult. So far I’ve made Pumpkin Streusel Bars, Pumpkin Spice Muffins and Pumpkin Bars with Cream Cheese Frosting. I began to realize that I kept creating one baked good after another. Since pumpkin puree is so versatile and perfect for both sweet and savory dishes I decided to whip up a batch of pumpkin pancakes and slather them with butter and maple syrup…and let me just say, I’m so happy I did.
Pumpkin Pancakes
Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup milk
- 6 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 egg
Directions:
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
- Serve with butter and maple syrup.
Don’t you just love this time of year?
* Recipe adapted from Martha Stewart
These look delicious, Jen! I've been looking for a good pumpkin pancake recipe and now I've found it! And I feel the same way about Fall as you do–I could have the decorations up year-round. I am so happy to have found your blog!
Ooh, yum! Those look absolutely delicious.
These look awesome!
Jeebers, that is a GORGEOUS picture!
I could go for a nice plate of these right now! Gorgeous and YUM!
I LOVE pumpkin pancakes. Fall is my favorite season!
You are right – I just dashed over from twitter. These pancakes look amazing! I could be slathered in pumpkin, maple syrup and butter all year round and be very, very happy. With a dash of cinnamon ;) xo
they look absolutely delicious!! beautiful picture…
your pic makes me wanna lick the screen…yum
Absolutely GORGEOUS picture! Those pancakes look awesome!
YUMMY! I'm on my way with a cup off coffee!
WOW – these seriously have me drooling right now and it's almost bed time! Super super delish!
What a gorgeous stack of pancakes. Your photos are always so inviting.
were your pancakes still a little gooey and not completly dry like regular pancakes? I can't get mine to be soft and fluffy, without the gooey. I followed the recipe exactly.
Sound delicious. Just right to serve on a cool autumn day. Think might add some baked apples too.
Paul
I followed the recipe for Pumpkin Pancakes exactly, and I'm sorry to say that there was really no flavour. You could smell a hint of pumpkin but couldn't taste the spices at all. So disappointing as I made them for guests on New Years 2010, this morning.
The pictures are beautiful! I am sorry but I agree with "Anonymous" I tried these this morning (since I ran out of oatmeal) for my family. They thought they were a little bland, but loved the texture. I even upped the amount of spices too. I guess everyone has their own tastes. That is what is so great about cooking! Here is my personal take on pumpkin oatmeal pancakes. http://thecrunchysoup.wordpress.com/2010/08/24/pumpkin-oatmeal-pancakes/
Great blog!!!
Let me say that the recipe as is is wonderful, but what I did to make them zing is top them with Hershey's Special Dark chocolate morsels. This kind of chocolate draws out the flavors more without making them over sweet like a milk chocolate. This is a perfect combination flavors and texture to make any plain meal into a memorable one that can be shared with friends and family!
Thanks so much for this recipe. I was looking for a simple recipe for pumpkin pancakes that was similar to the recipe I use for regular pancakes without adding/changing too much. I wasn't looking for all the extra ingredients lots of people add to make their recipe totally unique. Not to say this won't be just as good as those! Thanks again!
I enjoyed these, thanks! For those who felt they were bland, is it possible your spices are old? That was happening to me for a while before I figured it out. Just a thought.
These look so tasty!!
Okay now I have a project for my fresh Pumpkins sitting out on the Porch…
Dawn… The Bohemian
Thanks for sharing. Now the weather actually gets colder, I am craving pancakes when I get up over the weekends. This mixes things up a bit and is very festive instead of having plain one. Yum!
thank you for this recipe, I love pumpkin everything too, but here in Australia we don't have canned pumpkin so to see the spices listed instead of 'canned spiced pie pumpkin' is a real thrill. Now I can go tackle all those recipes that called for spiced pie pumpkin. Again thank you for sharing.
Make your own pumpkin puree! This is how I did it:
http://www.commonsensemom.net/2011/03/pumpkin-puree-process.html
I come from Trinidad in the West Indies, where we have a LOT of Pumpkins ALL year round! I have never even thought about it, but ALWAYS grate the pumpkin on the small curly side of a hand grater, and it works in every recipe calling for Pumpkin…..Pies, Cakes, Breads, Pancakes!!
Made these this morning using stone ground wheat flour; a great hearty spin on this recipe! Needless to say, they were all consumed!
it was ok, but nothin special
I used mostly whole wheat flour and added a tiny bit of vanilla extract and extra pumpkin. I don't know if I seasoned them wrong, but I don't understand how people could think these were bland. And this is coming from someone who thinks lots of things are bland. They were amazing. Thank you for the recipe.
I just made a double batch of these for diner tonight. I wanted to make pancakes but also wanted to add a bit of nutrition to them. I only had enough pumpkin for 1 batch so I also added yellow squash. Well the kids gobbled them up without a complaint. I am a happy camper. Thanks.
Made this recipe for breakfast this morning and they are wonderful! Thanks for posting the recipe!!
K~
So yummy! We just enjoyed them for dinner & my kids will probably never want to eat regular pancakes again!! No way these are bland!!
Made these for breakfast this AM; not sure if it was because I used a gluten-free baking mix, but I had to add almost a full cup extra of milk to get it to the right consistency. Loved the spice amount, but it could use more pumpkin flavor. Will definitely try this again!
I've made these using a different recipe before and the results weren't great (tasted awesome but the texture was horrible… like an unfinished custard in the centers)… I've got my fingers crossed for this one!
Very good recipie from martha stewarts website credit where credit is due?
Anonymous: I gave credit to Martha Stewart's website at the bottom of the post: "Recipe adapted from Martha Stewart."
Tasty! Worked out fine with 2% milk. Not a super-strong pumpkin flavor, but it might not taste like a pancake otherwise. Thanks!
Just made these this morning waiting for Hurricane Sandy to hit – they were amazing! My daughter loves all things pumpkin and we both agreed – they are a keeper in my recipe book! Thanks for posting this – will definitely make them again!
Could you use buttermilk?
I found your recipe via Pinterest. These are SO good! Thanks for sharing the recipe with us.
I made these this morning and they were delicious! I added extra spices and an extra tablespoon of pumpkin and pat of melted butter. YUM!
They were amazing!! Made them for Thanksgiving breakfast and they were a hit for all ages
Yuck. Needs a lot more flavor and more fluffiness. I will keep looking.
Delish! I substituted almond milk for milk, honey for sugar, coconut oil for butter, and almond/glutenfree flour for flour…Thanks so much!!
Just made our first batch of Pumpkin pancakes for the Fall. I've been making these each Fall for 2 years now. Everyone loves them!
Aren't pumpkin pancakes the best? They are the perfect fall recipe.
I don't think we will ever go back to normal pancakes after eating these.
That makes me so happy to hear you say that. This is one of my favorite recipes. I'm glad you enjoyed it! Happy Fall!
I can’t wait any longer, I’m making these today !
I hope you liked them! Yum!
About how many pancakes does this make (figuring 1/4 cup for each pancake)?
Thank you, it was really delicious and our kids loved it as well.
Wow !!! Thank you for this recipe, I have made it twice already and our family just loves them. I made them the second time this evening for my father because our kids were just raving about them . Easy to make , delicious and airy, it’s a keeper !!!
Two thumbs up!!! I am not one to comment or give feedback– and these pumpkin pancakes said “fall season” from the beautiful aroma in my kitchen to my happy palettes! Only substitution was using a teaspoon and a half of pumpkin spice rather than using cinnamon, cloves, nutmeg & ginger. Thank you!