Perfect Pumpkin Pancakes

We’re pancake afficionados at our house, but today I went above and beyond … by creating the perfect pumpkin pancakes. Sigh. These are good.


–  1-1/4 cups flour*
–  3 tsp baking powder
– 3 Tbsp granulated sugar*
–  1/2 tsp ground cinnamon
–  1/4 tsp ground cloves
–  1/4 tsp ground nutmeg
–  1/2 tsp salt
–  1 whole egg
–  1-1/4 milk
–  1 tsp pure vanilla extract
–  1/2 cup pumpkin
–  2 Tbsp vegetable oil (olive oil is a little heavy for these)

*I typically use whole wheat flour and brown sugar for this type of yummy, but since we’re out of whole wheat, I decided the brown sugar wouldn’t taste as good.

1. Add all dry ingredients to a mixing bowl; whisk together.
2. Add the remaining ingredients; whisk together until batter is smooth.
3. Ladle onto heated pan or griddle; cook as you would pancakes.

I like to make a combination of sizes, so I don’t really have a count, but on our square Calphalon griddle, we can cook four “large” pancakes at a time. We also mix it up to make silver dollar pancakes (which are the favorites of our son, and our beagle, Magnolia May), and can do 12 silver dollars at a time. Because sometimes you want a serving of pancakes, and then sometimes you just need a silver dollar to finish you off.

And I don’t know what kind of syrup you prefer, but if you’re like me, pure maple syrup is the only way to go. Enjoy!


About beckymoore

I'm tall and buxom, highly educated and culturally savvy. I'm a world traveler, problem solver, crusader. Thankful for the love of reading I inherited from my mom, mother to a superbly cool kid, wife to the world’s most handsome man. A marathon runner, freelance photographer, faithful companion to Magnolia May the beagle, and a prolific reader and writer. And when you exit this page or close my books, I'll just be a fond memory.
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2 Responses to Perfect Pumpkin Pancakes

  1. Iris says:

    Another great use for pumpkin.

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