Pumpkin Pancakes Recipe

Ah! Today is day 2 of my “mental health weekend” with my husband. After so much work, rushing around, and general stress the past few weeks, we made a pact to engage in NONE of that, this weekend. No work, no car repairs, no chores, no stress. Awesome!

Of course.. we kind of cheated. Free time means I’m freed up to play around in the kitchen.. which means I can experiment, make home cooked meals… etc. This wasn’t totally a bad thing – We’ve been on a bit of a pumpkin kick ever since the Pumpkin Nanaimo Bar creation a couple weeks ago, and could now finally act on it.

So, this morning I made pumpkin pancakes AND pumpkin muffins! The pancakes are SO tasty – full of flavor, very fluffy and moist. SO good! Read on for the recipe – muffins recipe coming tomorrow!

Pumpkin Pancakes

2 cups all-purpose flour
1/2 cup brown sugar
1 Tbsp baking powder
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 teaspoon salt
1 1/2 cups buttermilk*
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil

In a bowl, combine flour, brown sugar, baking powder, and spices. Set aside.

In blender, process buttermilk, pumpkin, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined.

Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop 1/4 cup amounts of batter onto the griddle. Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter. Cook until bubbles start popping through top surface. Flip, cook until done.

Serve with maple syrup, whipped cream, and a sprinkling of nutmeg!

*If not buttermilk, use 1.5 cups milk, with 1 tbsp lemon juice mixed in.

3 thoughts on “Pumpkin Pancakes Recipe

  1. You are my favorite person right now. Not only are you going to be making the coolest cake ever in a couple weekends, but you posted a pumpkin pancake recipe! Now I don’t have to try and scour the web for a decent one or buy some pre-made mix. Yay!! Hubby and I were just discussing how we needed a recipe for these after a trip to ihop.

  2. My daughter and I love the pumpkin pancakes, and I made them again over the weekend while I had a guest. I have two problems with the recipe that I’ll mention in case you have time to fool around in the kitchen again sometime. First, it was easy to do this recipe the last two times because I happened to have single cups of pumpkin puree in the freezer from when I rendered a whole pumpkin and froze it. That would not normally be the case, because canned pumpkin does not come in neat 8 oz portions but is, instead, an annoying 15 oz. If there is some way to use a whole can, or to have two complimentary recipes that I can make from one can, that would be way handy. Second, the quantity of pancakes that this recipe makes is far too much for me and my daughter alone to eat. I made the pancakes from one batch for 3 people, 2 days in a row, and for one person a third day, and I still have batter left. For regular pancakes I use an excellent recipe I got from Consumer Reports that is easy to halve, so that works for a small household. If you think this recipe would halve and still work well, that would be fine–I noticed it uses two eggs, and that’s often a deciding factor in the halving equation, but it’s not the only one.

    Whether or not my questions/suggestions can be acted upon, thanks again for a fabulous recipe. 🙂

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