Pumpkin Pancakes

I don’t know about you but when it comes to fall, I cannot get enough of pumpkins. I have pumpkins strewn about my house, can after can of pumpkin puree in my baking cupboard and four real pumpkins that are ready and waiting to be carved. My life becomes engulfed by pumpkins this time of year and it could not make me a happier girl.

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:

  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Melt butter in a skillet over medium heat.
  4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
  5. Serve with butter and maple syrup.

Don’t you just love this time of year?

* Recipe adapted from Martha Stewart

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Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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!!!

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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!!

  11. 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.

  12. 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.

  13. So yummy! We just enjoyed them for dinner & my kids will probably never want to eat regular pancakes again!! No way these are bland!!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

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