Recipe: Pumpkin Pancakes


There’s so much to love about fall in the northeast: crisp temperatures, the changing colors of the leaves, new fashions, and football. Another fall favorite, and certainly one of mine, is PUMPKIN! So when my friend Denise graciously hosted us last weekend for Penn State homecoming, I offered to make breakfast for the gang, and the first thing I thought of was pumpkin pancakes. I had never made them before, but I adapted a simple pancake recipe and experimented with a few other ingredients. Pumpkin Pancakes

The result? Delicious, if I do say so myself!  We topped them with maple syrup, and added a side of crisp bacon (Tip: When making bacon for a crowd, cook on a foil-lined baking sheet in the oven. 350 degrees for approximately 20 minutes. Easy cleanup, and more time to spend with your friends instead of over the stove!). Pumpkin Pancakes

Recipe: Pumpkin Pancakes


  • 6 tablespoons butter, melted
  • 2 cups whole milk
  • 3 eggs
  • 3 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 1/2 cups pumpkin puree


  1. In bowl, mix together melted butter, milk, and eggs. Fold in pumpkin puree.
  2. In separate bowl, mix together dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Add wet ingredients to dry.
  4. Heat griddle or frying pan. Grease with a small amount of butter or cooking spray.
  5. Pour batter onto pan. When bubbles form, gently flip. Cook until both sides are golden brown.

Recipe yields approximately 16 large pancakes.

11 Comments on “Recipe: Pumpkin Pancakes”

  1. Well…I shall whip these up for our breakfast tomorrow as they sound like a party in my mouth! Thanks for sharing….Peace to you…

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