Pumpkin Pancakes


I love Fall!  Here in Colorado we have actually had a Fall, it doesn’t happen every year.  Fall and pumpkins are two peas in a pod for me!  As soon as the nights get cool and the leaves start to change I start to think about what I can put pumpkin puree in.  This last weekend I decided it was pancakes!


Simple and hearty, topped with California walnuts (goodies left over from the Foodbuzz festival) and drizzled in Vermont maple syrup, these pancakes made the kitchen smell like the season!


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Pumpkin Pancakes

makes 12 (4 inch in diameter) pancakes


1 1/2 c. flour

1 1/2 t. baking powder

1/2 t. salt

1 c. milk

1 c. pumpkin puree

2 eggs

1/2 t. vanilla

1/3 c. maple syrup

1/2 t. cinnamon

extra maple syrup and walnuts for garnish





Combine the dry ingredients in one bowl and mix the eggs, pumpkin, maple syrup and vanilla in another bowl (or in my case my favorite pyrex measuring cup – love that thing).


Combine the wet and dry ingredients and while stirring slowly add in the milk.  Mix just until combined.



Heat a skillet over medium heat.  Pour in about a 1/4 c. of batter and cook on each side for about 1 min.  These pancakes puff up a little thick and take a little longer to cook than the basic pancakes I’m used to making.


Serve warm with walnuts and maple syrup.  Store in the refrigerator for up to 5 days or longer in the freezer.  Pop a frozen pancake in the microwave and you have a quick and easy breakfast in seconds.


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