Average Member Rating
(5 / 5)
3 people rated this recipe
- Servings : 4
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
This information is per serving.
Are pumpkin pancakes the perfect fall breakfast recipe? They just might be.
I love pancakes of just about any sort, and pumpkin pancakes have been on my mind for a long while.
Of course if you have fresh pumpkin on hand that’s perfect for this recipe. Just steam it beforehand and use it in the recipe as it appears below.
That said, most of us don’t have access to fresh pumpkin much of the year. That’s okay because this pumpkin pancake recipe can easily be made using canned pumpkin puree. Just make sure you use pumpkin puree and not pumpkin pie filling. The pie filling will already have extra ingredients that you don’t need and will make the recipe taste quite different.
If you are looking for fall recipes, this is a perfect one. But don’t let the season keep you away from these orange gems. Get yourself a can of pumpkin puree and enjoy them any time of the year.
So get out the syrup and whip up a batch of these easy pancakes.
- 1 cup (250 ml) milk or milk substitute
- 1/3 cup (75 ml) pumpkin puree
- 2 tablespoons (30 ml) butter, melted
- 1 egg
- 1/4 cup (50 ml) pecans, crushed (optional)
- 1 1/4 cup (300 ml) all purpose flour
- 2 tablespoons (30 ml) sugar
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (5 ml) cinnamon
- 1/8 teaspoon (.5 ml) nutmeg
In a large bowl, stir together the milk, pumpkin, melted butter and egg until they are well mixed.
In another large bowl combine all of the dry ingredients, including the nuts (if using) and spices. Add the dry ingredients to the liquid ingredients and mix well to create the batter.
Pour the batter into a large skillet with a small amount of butter or oil that has been heated to medium hot. Pour just enough batter to get your desired pancake size. Cook each pancake for approximately 3 minutes on one side and a bit less on the other.
Top with maple syrup or your own favorite syrup to serve. I love these pancakes sprinkled with fresh blueberries.
Remember – it’s important that you use the pumpkin puree in this recipe and not pumpkin pie filling. They are really different.
I love cinnamon and am not too fond of nutmeg, so I add more cinnamon and leave out the nutmeg entirely. Adjust the seasoning according to your preference.
Sign up here and be the first to get new recipes and tips.
Like this recipe? I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook or leave a comment and your own recipes at the very bottom of the page.