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Pumpkin Pancakes

Published: September 12, 2009

Pumpkins are in season September through November. Instead of canned pumpkin, try using fresh pumpkin puree in your favorite pumpkin recipes. For the best results, slice and seed a fresh pumpkin (sugar pumpkin varieties are recommended) and roast in a 325 F oven for 30 to 40 minutes, until tender. When cool, remove skin and mash or puree the flesh.

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

(Makes about 10 pancakes)

  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1 cup milk
  • 1/3 cup pumpkin puree
  • 3 tablespoons melted butter
  • 1 large egg


Whisk dry ingredients together in medium bowl. In another medium bowl, combine wet ingredients and mix well. Whisk the wet ingredients into dry mix until just combined. Do not overmix. Let sit for 2-3 minutes. Using ladle or 1/3 measuring cup, pour batter onto hot griddle or pan. Cook for 2-3 minutes, or until bubbles form. Flip and cook other side for 1-2 minutes.

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  • A.

    We all enjoyed these. I substituted brown sugar for the white sugar.