• Pumpkin Pancakes

Fluffy Pumpkin Pancakes

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Orange is the new…pancake!

In our house, we have a family tradition — Pancake Friday.  I get myself out of bed extra early and prepare a big pancake breakfast feast for the kids.  Pancake Friday sometimes occurs on a different day of the week, depending on our schedule.  No matter the day though, it’s still an institution.  I really believe in traditions like this, even when they seem small and insignificant, they aren’t.  I think they bring stability and joy to a family.  Everyone looks forward to it before the day and remembers it fondly once it’s past.

Since it’s pumpkin season, I’ve been eager to try this variation on the traditional pancake.  First, I made the puree, of course.  If you’ve never tried, I really recommend giving it a go.  It’s easy (shhhh, don’t tell anyone this!) and feels like you’ve really accomplished something.  You can definitely give yourself a pat on the back.  That said, there is never any shame in the canned version either, so take your pick.  No one will ever know.

To make the puree…

Depending on the size of the pumpkin in question, cut it into manageable pieces and clean the seeds and stringy bits out of the center.  Don’t worry about peeling it as the skin will fall off after it’s cooked.  Wrap up the pieces in aluminum foil and bake at 400°F (or 200°C) for about 2-3 hours, until the flesh is tender.  Let it cool, peel or cut off the skins, and place in a food processor.  The flesh is so tender at this point that it only takes a few spins of the blade and you have a beautiful puree with which to start making fantastic meals and desserts with.

Roasting pumpkin

Pumpkin Puree

Breakfast on a Tuesday Morning









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Fluffy Pumpkin Pancakes Recipe

Prep Time: 5 mins
Cook Time: 10-20 mins
Yields: 6 medium pancakes


  • 1 1/4 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg (optional - my kids don't like the aroma very much so I often eliminate)
  • 1/2 tsp salt
  • 2 Tbsp brown sugar
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1 cup milk
  • 6 Tbps pumpkin puree
  • 3 tsp butter
  • Maple syrup, blueberries, and whipped cream to garnish.


  1. In a large bowl, whisk all the ingredients except for the butter and garnishes together until mixed.
  2. Heat a non-stick skillet on medium low heat.
  3. For each pancake, use 1/2 tsp butter. Throw the pat of butter on the hot skillet to melt, then pour the batter on top. This batter tends to be thick, so you might need to spread it a little, or add a spoonful of milk, as you wish.
  4. Cook each pancake until little air bubbles are visible or the underside looks golden, then flip them and cook until the other side is golden. I keep them in a warm oven so that the first pancakes don't get cold before I'm able to finish cooking them all.
  5. Serve in a stack with blueberries, or your favorite fruit, maple syrup, and whipped cream.

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1 Comment

  • comment-avatar
    Lyn November 18, 2017 (12:54 pm)

    Thank you for the recipe. I will surely try this!!!