Pumpkin Pancakes

Pumpkin is a delicious way to replace fat in a recipe. Pumpkin adds richness to the flavor and happens to be a very healthy veggie. The number of pancakes that this recipe makes will depend upon the size of your pancakes! Serves four healthy appetites. Enjoy.


2/3 cup pumpkin puree
2 eggs
2 cups milk, 2% or whole
2 cups all-purpose flour
2 T sugar
4 t baking powder
1 1/2 t cinnamon
1/4 t ginger
1/8 t clove
1 pinch of nutmeg.


In a large bowl, combine the puree, eggs, and milk using a wire whisk.

In a separate small bowl, combine the flour, sugar, baking powder, cinnamon, ginger, clove, and nutmeg.

Add the dry ingredients to the wet and blend by hand using the whisk. The batter should be thick. Take care to not over beat as that will result in a tough pancake. Whisk only just until all the flour incorporates.

Preheat a large skillet on a burner set to medium heat. Add a tablespoon of vegetable oil and swirl to coat the pan. Give the oil a minute to become quite hot.

Ladle the pumpkin batter into the skillet. A 1/3 size measuring cup works quite well to create medium sized pancakes. For large pancakes use a larger measuring cup.

For a perfect round pancake, the spatula width should be close to the size of the pancake.

My famous Folded Pancake Technique requires a large pancake and a small spatula in order to achieve freeform artistic shapes. My children argued over who would get to eat the folded one they knew would happen sooner or later. I think they tasted better.

The pancake will cook on one side in just a few minutes. Flip when the pancake browns, the edges rise, and the center is very bubbly.

Cook well after flipping. Lift the edge to be sure the pancakes are brown, not burnt.

As each delicious cake finishes cooking, transfer it to a plate, and cover with a towel to keep them warm.

Serve with 100% pure maple syrup and enjoy the incredible goodness

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