Pumpkin Pancakes

I hate Fall.

There, I said it.

Blasphemous, I know.

I’ll probably lose a few blog subscribers.

People start saying, “Oh, the cool weather, football, sweatshirts, pumpkin spice lattes, blah, blah, blah.”

You know what happens in the fall and after the fall??? It gets cold. Then it gets colder. Then it snows.  Ugh.

Summer rocks and I’ll wear my flip flops until my toes get frostbite. So there.

Exaggerating? Maybe a little. But really…it makes me so sad to think summer is gone.

The one item that actually makes me happy to have fall is pumpkin. I can’t get enough of it. It works in just about everything. Sweet and savory.

Andy has been asking me to makes these pancakes for months. I kept telling him he has to wait until it is cool out. Well, I guess he was in luck.


Stay tuned for many more pumpkin recipes. I just stocked up on 100% pure, organic pumpkin puree from Trader Joes.

Pumpkin Pancakes-3


1 ½ C milk
1 C pumpkin puree
1 egg
2 Tbls vegetable oil
2 Tbls vinegar
2 C all-purpose flour
3 Tbls brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot.


Makes 12 pancakes.

Recipe from Allrecipes.com


3 thoughts on “Pumpkin Pancakes

  1. Pingback: Butternut Squash Pancakes and Maple-Goat Cheese Sauce with Pearl and the Beard (Inspired by Bon Iver) | Eating the Beats

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