Pumpkin Pancakes

As a fourth year medical student I have a good number of weekends off.   Next year will be a whole different story.  So, while they’re still around, I’m making the most of them.  Which means making breakfast.  And drinking coffee on the deck.  And taking plenty of time to play with this guy.

This past weekend, since I had an abundance of pumpkin after making muffins and a sour cream pumpkin tart (to be posted soon), these pumpkin pancakes were an obvious choice for breakfast.  The mixture of white and whole wheat flour makes these hearty and they contain all the necessary spices – nutmeg, cloves & cinnamon – that you would want in a good pumpkin pancake.  I did not make the cinnamon syrup this time around, but I’ve made it in the past, and it is delicious.

Although there were only three of us eating the pancakes, I made a whole batch.  I kept the leftovers in the fridge and simply toasted two each morning for breakfast.  I’ve also frozen them in the past and toasted them from the freezer – just like you would an eggo.  Except for the fact that these are so.much.better than eggos.

Pumpkin Pancakes
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1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk*
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted


Whisk dry ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs, vanilla, and melted butter in medium bowl until well blended. Add to dry ingredients and mix with a wooden spoon until just blended.

Heat a skillet over medium heat.  Spray the skillet with cooking spray, or cover with a thin layer of melted butter.  Working in batches, drop batter by 1/4 cupfuls into skillet or griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Repeat with remaining batter.

Transfer cooled pancakes to a baking sheet and keep warm in a 375-degree oven until all are cooked and they are ready to be served.

Source: adapted from Two Peas & Their Pod

*No buttermilk? No problem.  Whisk 1T buttermilk for each 1C of milk, let sit for five minutes before using.


One thought on “Pumpkin Pancakes

  1. Pingback: Pumpkin Sour Cream Tart « Recipes Remembered

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