Pumpkin Pancakes

Friday, September 19, 2014

I've been trying to make a fall recipe once a week and this week's turned out to be pumpkin pancakes. This is what I made last week.The pancakes were very tasty and Blair gobbled up three in no time.

I found the recipe here and below I listed the ingredients and instructions. Happy cooking!

1 cup + 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
3/4 cup Silk Unsweetened Vanilla Almond Milk
3/4 cup pumpkin puree
2 tablespoons vegetable or canola oil
1 to 2 tablespoons molasses ( left this out)
2 teaspoons vanilla extract
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)

  1. In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
  3. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it's a scoop-able consistency, or extra flour if it's too thin, tweak as necessary.
  4. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  5. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
  6. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  7. Tip - If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.
  8. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
  9. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster. Serve with maple syrup or your favorite topping.


  1. Fancy. When I make pumpkin pancakes I just usually put in the canned pumpkin into my pre-made wegmans mix, ha! I always have leftover canned pumpkin since recipes always just call for a cup and not the whole damn can so that's how I get rid of it. I also do the same with smashing bananas or adding applesauce and cinnamon. Obviously, cheating, but easiest works for me


I love reading what you have to say! Leave a comment...it makes my day!