Skip to Content

Delicious Pumpkin Pancakes Recipe

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

Rachel

Sunday 2nd of November 2014

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!

Jen

Saturday 24th of September 2011

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

Pumpkin Pancakes with Cinnamon Syrup « Cooking Devushki

Sunday 18th of October 2009

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

FoodieView Blog » Recipe Roundup: Pumkins and Spice

Monday 12th of October 2009

[...] 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. [...]

Pumpkin Pancakes « Carmen Cooks

Wednesday 19th of November 2008

[...] 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 [...]

Skip to Recipe