Pumpkin Pancakes

My spouse and daughter LOVE pumpkin pancakes. They live for October, when our favorite breakfast eatery rolls out their fall flavors. Knowing that the restaurant is probably not preparing these in the healthiest manner (and certainly not in the cheapest manner), I decided to try making pancakes using the fresh pumpkin puree that I made after visiting The Great Pumpkin Patch. They were delicious. Even though my technique leaves a bit to be desired, producing rather thick and inconsistently shaped cakes, they were light and fluffy. Not too sweet – just right for a quick dusting with powdered sugar or a bit of maple syrup. This recipe should give you about a dozen pancakes. I doubled it and stored a ton in the freezer for easy breakfasts later on down the road.


  • 1 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • Small pinch of ground cloves
  • 2 eggs, separated
  • 2 T. brown sugar (use a little more if you are not topping the pancakes with something sweet)
  • 1 1/2 cups milk, divided
  • 2 T. melted butter (I used half this amount by mistake, and we didn’t miss it)
  • 1/2 cup pumpkin puree


  1. In large bowl, sift together all dry ingredients except for brown sugar.
  2. In separate bowl, beat the egg yolk, then mix with brown sugar, melted butter, and one cup of milk. Save the rest of the milk until the end, in case you need to adjust the consistency of the batter.
  3. Make a well in the dry ingredients, then pour wet mixture into the well.
  4. Gently stir just until all dry ingredients are mixed. The batter will be lumpy. That’s a good thing. If you overmix, you will end up with tough pancakes.
  5. Whisk the egg white until stiff peaks form, then very gently fold the egg white and pumpkin puree into the batter. Cook immediately after this step.
  6. Heat a griddle over medium-low heat until water sprinkled on the surface sizzles a little. Lightly oil the surface with your cooking oil of choice.
  7. Here’s where things get tricky for those of us who hate making pancakes. The consistency of the batter has to be just right. Too thin? The pancakes will be runny and crepe-like. Too thick? The batter won’t spread out on the griddle at all and will result in very thick pancakes. They still taste good, but they are missing  a little something. If your mix is too thick, try adding the extra milk in very small amounts at a time until you reach the consistency you prefer. Not sure what it should look like? Try making a pancake with the batter. If it stays put and doesn’t spread, you need more liquid.
  8. Drop batter in quarter cup portions onto the griddle. Wait until bubbles form all across the top, then flip and cook until both sides are golden. Resist the urge to flip multiple times. Once will do.

We enjoyed these with powdered sugar, butter, and/or maple syrup. Someone recently suggested using cranberry sauce as a topping for pumpkin pancakes, so we will give that a try soon.


One thought on “Pumpkin Pancakes

  1. Mmmm, I have some pumpkin in the fridge leftover from pumpkin bread I made last week. I was just thinking yesterday I need to find a recipe to use it in soon. These would be perfect. Thanks to my favorite hippie!

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