Saturday, October 6, 2012

pumpkin pancakes

These pancakes were a big hit this morning.  They are quite tasty and perfect for a cool, crisp autumn morning.  A couple of my kids pulled the leftovers out for lunch.  They were lovely with maple syrup but would be fantastic with a buttercream syrup as well.

pumpkin pancakes (
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups flour 
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake.  Brown on both sides and serve hot with maple syrup.


  1. this is the exact recipe we've been loving! We used a cream cheese syrup (frosting). Heavenly :)

  2. Perfect for tomorrow morning! Did you double it?

  3. Nope, I didn't double it. Hope you like it! We're making cauldron cakes right now for dinner tonight.

  4. Our cauldron cakes went into the garbage can. I hate it when that happens.