Pumpkin Pancakes

pumpkin pancakes

These pancakes are ridiculously tasty! Pumpkin recipe season is here and there will be all sorts of pumpkin recipes popping up on Pinterest and favorite food sites. But the big question is…are the recipes really as good as the picture appears?

So, I often turn to for cooking and not just food pictures to pin. Their tag line is “recipes and cooking confidence for home cooks everywhere.”  Their recipes are tried and tested, have fellow cooks responding to what they thought, there is a rating system, tips for how to change it up and make it your own, even rankings to tell if it is easy or a bit more challenging. The printable recipe cards, menu planning, nutrition information, videos are just some of the many awesome tools. I love that you can list what ingredients you have in your pantry/fridge and it will help you find a recipe incorporating them. There are a ton of pumpkin pancake recipes but this one was a keeper.

Pumpkin Pancakes (originally found on

In one bowl:

1 1/2 cups milk (I used 1%)

1 cup REAL pumpkin puree

1 large egg

2 TBS vegetable oil ( I used Canola)

2 TBS white vinegar


In a separate bowl:

2 cups all purpose flour

3 TBS brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

I know, I know! When I saw vinegar, I was unsure. But trust me…delicious.

Mix the milk, pumpkin, egg, oil & vinegar in a bowl. In a separate bowl, mix together the dry ingredients and spices.

Stir the dry mixture into the wet mixture. Now here’s a trick…add in thirds and mix gently. DO NOT OVERMIX!! I can’t stress that enough. The original recipe doesn’t say but from experience you never want to over mix batter, cookies, breads, etc. They will become tough and dry. Just until combined.

The batter will appear to be thick and puffy with air bubbles. These will produce restaurant quality pancakes. Light and fluffy.

Heat a pan or griddle and lightly spray with non-stick cooking spray or use butter. I do both for the non-stick element and the buttery taste on the crunchy edges of the pancake. Scoop the batter onto the griddle using 1/4 cup for each pancake. Brown on both sides. Dust with powder sugar and serve with butter and syrup.

I wish you could smell these. My kitchen smelled amazing and like fall in the Midwest.


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