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Delicious Pumpkin Pancakes Recipe

October 28, 2008 by Sarah Walker Caron 10 Comments

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When I woke up Monday, I had but one thing on my mind: pumpkin pancakes. With leftover canned organic pumpkin puree calling from my fridge, I knew I had to put it to use.

What better way than a warm, fluffy pancake?

Pumpkin Pancakes recipe

With the added pumpkin puree and the accompanying spices, these delicious Pumpkin Pancakes have an aroma that reminds me of Thanksgiving day, my happy childhood and good friends, all rolled up into one. 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 my kids would react when I served up these pumpkin pancakes. But it’s a testament to their taste that both Will and Paige each finished their pancake (they typically will eat just one pancake) and clamored for more.

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

Pumpkin Pancakes

Pumpkin Pancakes

Yield: 4 servings

Ingredients

  • 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

Instructions

  1. 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.

Notes

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

© Sarah Walker Caron
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Sarah Walker Caron
Sarah Walker Caron

Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.

Filed Under: Breakfasts, New England Cuisine, Recipes

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Reader Interactions

Comments

  1. Cate O'Malley

    October 28, 2008 at 12:16 pm

    Love the accidental heart-shaped butter piece!

    Reply
  2. maris

    October 28, 2008 at 5:29 pm

    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.

    Reply
  3. Candelaria

    October 29, 2008 at 12:19 am

    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!
    Thanks.

    Reply
  4. Francesca

    November 11, 2008 at 11:05 pm

    great idea!

    Reply
  5. Jen

    September 24, 2011 at 10:00 am

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

    Reply
  6. Rachel

    November 2, 2014 at 9:05 am

    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!

    Reply

Trackbacks

  1. Not in season « In Good Taste says:
    November 9, 2008 at 7:23 pm

    […] often I don’t have the right ingredients for something I’ve been wanting to try like Pumpkin Pancakes or even simple French […]

    Reply
  2. Pumpkin Pancakes « Carmen Cooks says:
    November 19, 2008 at 5:26 pm

    […] just want a stack of pancakes for Saturday brunch.  Especially when it’s fall and everybody else is making pumpkin pancakes while you’re copping out with boring old bacon and eggs (albeit in […]

    Reply
  3. FoodieView Blog » Recipe Roundup: Pumkins and Spice says:
    October 12, 2009 at 6:38 pm

    […] pumpkin bread, maple syrup, cream cheese, and pecans, I would probably vote for both. Sarahs’ Delicious Pumpkin Pancakes have mashed banana in the batter as well as pumpkin, surely giving them a wonderful moist texture. […]

    Reply
  4. Pumpkin Pancakes with Cinnamon Syrup « Cooking Devushki says:
    October 18, 2009 at 9:33 am

    […] Pumpkin Pancakes (from Sarah’s Cucina Bella) […]

    Reply

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