Delicious Pumpkin Pancakes Recipe

| October 28, 2008 | 10 Comments


When I woke up Monday, I had but one thing on my mind: pumpkin pancakes. With leftover canned organic pumpkin puree from Trader Joe’s calling from my fridge, I knew I had to put it to use. What better way than a warm, fluffy pancake?

With the pumpkin added and the accompanying spices, these delicious babies have an aroma that reminds me of Thanksgiving day, my happy childhood and good friends, all rolled up into one. And while you probably won’t taste the banana, it adds both a nutritional boost and a delicate sweetness that is enhanced with the brown sugar. But don’t dare eat these plain. These pancakes are best drizzled with cold maple syrup and spotted with a dot of butter.

I wasn’t sure how the kids, or Shawn for that matter, would react when I served up these pumpkin pancakes. But it’s a testament to their taste that both Will and Paige finished their pancake (they typically will eat just one) and clamored for more. What about Shawn? He really liked them too, and called them a pancake-version of my pumpkin cookies.

Got leftover pumpkin from the pumpkin cookies? Try these. They are quick, easy and — as Will says — DEEEEEE-Licious.

Pumpkin Pancakes
serves 4

1 cup flour
3/4 cup milk
1/2 cup canned pumpkin
1 banana, mashed
1 tsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 tbsp vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg

Combine all ingredients in a medium bowl. Use a scoop to place on a hot griddle and cook, flipping once when the top gets bubbly.

NOTE: This batter is a little thicker than usual pancake batter, so be sure to spread it out a bit when you cook them


More Yummy Pancake Recipes:

Category: Breakfasts

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (10)

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  1. Love the accidental heart-shaped butter piece!

  2. maris says:

    These look great and so simple! I wanted to make pumpkin pancakes this weekend but the only recipes I could find seemed to be miles long or produce massive amounts of pancakes that I alone, wasn’t prepared to tackle :)

    I WILL be making these this weekend. I’ll let you know how it goes.

  3. Candelaria says:

    I’m always looking for ways to use pumpkin and I’ve been craving pancakes so this weekend I’ll have at this recipe. I’m anticipating the yum!

  4. Jen says:

    They were really good! but next time i’ll leave out the banana, it was a tad overpowering.

  5. Rachel says:

    Loved loved loved these! The banana was definitely noticeable, but it really added natural sweetness and delicious flavor and texture. I added a bit more cinnamon and am saving this as my go-to pumpkin pancake recipe!

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