Pumpkin Pancakes


Pumpkin pancakes offer you a delicious alternative to traditional version. The pancakes can be made in advance, frozen and popped into the toaster for a quick and tasty breakfast. Let me know you like them.

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Pumpkin Pancakes


  • 1 1/2 cup all purpose flour (I use King Arthur's Brand.)
  • 1 teaspoon kosher salt
  • 3 tablespoons white granulated sugar
  • 1 3/4 teaspoon baking powder
  • 2 eggs (beaten until uniform in color)
  • 3 tablespoons butter (melted)
  • 1 cup milk
  • 1 can pumpkin puree (15.5 ounces)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice


Combine the flour, salt, brown sugar baking flour, cinnamon and allspice. Set aside.
Combine the eggs, butter, milk and pumpkin puree.
Combine the flour mixture with the pumpkin mixture. The mixture will be lumpy.
Turn the heat to medium heat.Before cooking, test the saucepan with a few drops of water on it. If the water bounces in a ball, the pan is ready. If the water vanishes the pan is too hot. To ensure round pancakes, pour the batter from 6 inches above the griddle and pour it from a spoon. It will be 2-3 minutes before the pancake is ready to turn. You can tell if it is time to turn the pancakes when the bubbles appear of the pancake. Using a wide spatula, turn the pancakes. This side should be 1-2 minutes before it is golden on the bottom.

photo courtesy of King Arthur Flour

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