Pumpkin Pancakes: Your Recipe, My Kitchen

I have a hard time trying new pancake recipes.  It’s the case of “if it ain’t broke, don’t fix it.”  However, last fall, in the midst of the flurry of pumpkin recipes, I decided I needed to try a pumpkin pancake.  I found a delightful recipe on Pinch My Salt.  Biting my nails, I served them up and handed out the plates to my kids.  They dove in and declared them delicious.  Because it was early in the morning, I didn’t realize that I hadn’t taken any pictures until the last empty plate was rinsed and stacked by the sink.  Drats!Pumpkin Pancakes: add the taste of Autumn to your breakfast any time of the year by using canned pumpkin!This was such a great recipe, though, that it was not a hardship to make them again a few weeks later.  This time, I saved out a plateful for the photos.  The others were gobbled up with the same gusto as before.

Pumpkin Pancakes: add the taste of Autumn to your breakfast any time of the year by using canned pumpkin!
The original recipe calls for whole wheat flour and a different combination of spices than I used.  I used frozen pumpkin from a fresh one that I baked up in the fall.  I also doubled the recipe in order to feed the crowd.  Frozen pancakes are a great thing to have in the freezer, so feel free to double this, too, even if you have a smaller family.
(adapted from Pinch My Salt)

Pumpkin Pancakes: Your Recipe, My Kitchen
  • 1 cup all purpose flour
  • ½ cup cake flour
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp ginger
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 Tbsp oil
  • 1 tsp vanilla
  • 2 Tbsp agave nectar
  1. Combine the dry ingredients in a large bowl.
  2. In another medium bowl, combine the wet ingredients.
  3. Pour the wet ingredients into the dry ingredients and whisk them together. Ladle the pancakes onto a hot griddle and brown on both sides. Serve warm with maple syrup and butter or a sweetened whipped maple cream cheese or even whipped cream



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: