I experienced quite the thrill this week at the grocery store and found a fully stocked aisle filled with canned pumpkin. Are these shortages real or do they do this to inflict pain on those of us intent on doing our fall baking a tad earlier than October 1st? Regardless, the pumpkin food trend continues in our house with a new recipe to add into our family rotation and we are thankful to have our pantry filled to the brim with cans of pumpkin to make our creations.
These pumpkin pancakes are truly light and fluffy with just the perfect balance of pumpkin and spices. I have never experienced a more perfect pancake and a drizzle of syrup with butter makes these a delicious morning treat on a cool autumn day.
See how perfectly those pancakes look? That is because I did not flip them. I am, perhaps, the worst pancake flipper in the world. My pancakes are weird shapes and are even peeled from the griddle in chunks.
We have found my husband’s calling in the kitchen though and he is now the official pancake flipper in the house. He even cranks out shapes and spells things for the kids. The love it and I enjoy finally getting to enjoy a hot brunch with them instead of eating alone… like on waffle days!
By the way, a huge thank you to everyone for making this blog a place to visit for pumpkin ideas! Our Creamy Pumpkin Pasta was one of the 50 most bookmarked sites on the web one day on Delicious and that was a fantastic surprise! Seeing my recipes featured on Craftzine is such a highlight too! Thank you so much for sharing and trying these recipes!
Light & Fluffy Pumpkin Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
1 egg
Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.
Side Note- This can easily be doubled and frozen or stored in the refrigerator for a great breakfast later in the week.
32 Responses to “Fluffy & Light Pumpkin Pancakes”
Thanks for sharing the recipe! It's on our "must make" list! We just tried the pumpkin waffles over the weekend and the kiddos gave them a thumbs-up!
Here's the recipe we use for regular pancakes and we just love them! Hope you'll try them!
Pecan buttermilk pancakes
Ingredients
* 3 eggs, separated
* 3 tablespoons butter, melted
* 1-1/2 cups all-purpose flour
* 1/2 to 1 cup chopped pecans(I have left these out before and they are still great!)
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-2/3 cups buttermilk
Directions
* In a bowl, beat the egg yolks and butter. Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Enjoy!
Dawn S
striblin@yahoo.com
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Those sound delicious, Dawn! I will definitely add these to my to-be-tried recipe pile! Thank you so much!
I am so glad the pumpkin waffles were a hit. My kids talk about those all of the time so I know they are a hit over here too
We just can't seem to get enough of pumpkin foods 
Thank you again so much for the recipe idea!!
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I forgot to check on the "pumpkin shortage." Sure hope not because this is when I stock up for cheap…and I want to make these. They sound delicious.
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So glad I checked my feed reader before making breakfast this morning!
We grew our own pumpkins this year and have about 20 we will be cooking, puree-ing and freezing to stock up for my pumpkin cravings.
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ooh yum! I just made some delightful pumpkin cookies last week and I am all about the pumpkin right now. BTW, our store only had one case of off-brand pumpkin cans and a sign about the shortage.
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Yum! These look so good. I will be making them this weekend! Thanks for the recipe : )
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This is my pumpkin idea….not one
to eat. When my daughter was little her favorite Halloween costume was….take a large pumpkin…hollow it our FROM THE BOTTOM cut it large enough to fit over your childs or your head. She wore a shower cap over her hair.
I made her a hanky hem orange skirt and she wore a black turtleneck top. Of course we cut eye, nose and mouth holes. It is a great costume because no one can figure out who you are….Pam, South Bend
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These sound amazing!!!!! I love pumpkin!!!!
Shannon
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Ooo, those look awesome! I found pumpkin at Aldi's today. Yah!
Thanks for sharing the recipe!
~Liz
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Thanks for the recipe. We had them for dinner and everyone liked them. Which is hard in our family as you know.
Becky
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Fantastic recipe! My 2 year old ate them up. He didn't even ask for butter OR syrup!!!
Thanks for the great breakfast, with leftovers in the freezer from the original recipe.
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I pureed our pumpkins after halloween & froze the puree. Then we made your yummy pumpkin pancakes this morning. Served with butter, syrup & a sprinkle of cinnamon, they were oh so yummy! THANKS for the recipe!
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Very yummy
I doctored this a bit, splitting the flour half white and wheat, I used pumpkin spice (which is essentially all the spices listed), added a little wheat germ, and of course some chocolate chips! Double the recipe and I have frozen pancakes for breakfast for quite a while!
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These pancakes are definitely delicious — thanks for sharing the recipe!
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Oh, this was a FABULOUS breakfast! My 2 1/2 year old and 7 month old and I gobbled them up! I'm thinking of adding chocolate chips next time!
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I made these for breakfast this morning. I tripled the batch, too, but we eat more than you do. I don't know if there will be any left to freeze. They were very good!!
I made mine with regular pumpkin. I cooked up a big one yesterday and froze most of the puree, but I left out one package to try this recipe.
I used sour milk instead of fresh (because I had it!) and I eliminated the salt because it already had so much sodium from the baking powder. I used white sugar and 1/2 WW flour and 1/2 white flour.
One thing – they are pretty sweet, and we like to put syrup on our pancakes, so when I make it again, I will eliminate the sugar from the batter. I had one pancake without syrup and it was perfect.
Thanks for sharing the recipe.
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I made these for dinner tonight, a double batch so I could freeze the extras. They were a hit. My 20 month old at 2.5!
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These pancakes look absolutely wonderful! I had a friend who used a dry pumpkin mix added to pancakes, which was good, but I bet these are even more delicious! I think I will try making them with spelt flour and stevia instead of sugar (that has worked for me with other pancake recipes). Thanks for sharing this!
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Amy Reply:
April 1st, 2011 at 10:00 am
I hope your family likes these, Michelle. I am in love with this recipe and the kids are in love with the pancakes. Let me know how they turn out with your modifications!
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Michelle Reply:
May 11th, 2011 at 6:22 pm
I loved these pancakes, even with the modifications! I might add a little more stevia (I did 1/4 Tsp this time) next time, but overall they are very good! I know it’s kind of the wrong season but I had them for breakfast with apple cider today- YUM!
Michelle´s last [type] ..Reusable Swiffer Wipes
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Amy Reply:
May 16th, 2011 at 12:02 pm
In my opinion, there is never a wrong season for pumpkin anything. So glad that you liked them and I love apple cider anytime of year too!
Has anyone tried this with rice flour or other alternatives for those of us with wheat allergies?
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