Pumpkin Pancakes!

Posted on: October 21st, 2014 by
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Fall is here in Colorado. The leaves are absolutely gorgeous this year and slowly turning all sorts of yellows, oranges and reds. The temperature is dropping gently day by day and I find myself eyeing the new shipment of apple cider gallons at my local grocery store. But you know as well as I do that the seasons can’t officially change until there is some measure of celebratory eating engaged. And pumpkin is the star when autumn comes a knockin’.

My son recently brought home a school menu with a recipe for pumpkin pancakes on the back. We all agreed that it sounded good so I whipped them up, substituting the butter, eggs and milk as necessary. The result was liquid-like batter that cooked into bland, blah-looking patties of boringness. No one cared much for them, and I might add that the amount of actual pumpkin in the recipe was questionably low for something named “pumpkin ________.” So I made my own, and they won the taste-off later that afternoon by a landslide. I found that the batter was hard to work with, though, so I made more batches until I got it right. In the end, I found the right dry ingredients/liquid proportions as well as the right combination of spices to bring out the pumpkininess perfectly.

So after making batch number four, we all win! Pumpkin pancakes for everyone!!


Pumpkin Pancakes (click on the title for a printable version)

Dry Ingredients:
1 cup oat flour
1/2 c. whole wheat pastry flour
1/2 c. unbleached all-purpose flour
1/2 T. ground cinnamon
1 t. ground ginger
1/8 t. ground nutmeg
1/16 t. (a pinch) ground cloves
2 t. baking powder
1/2 t. baking soda
1/2 t. fine sea salt

Wet Ingredients:
2 c. oat milk (or veggie-based milk of your choice)
3 T. pure maple syrup (or agave syrup)
1 t. vanilla extract
1 T. apple cider vinegar
1 c. canned pureed pumpkin


In a medium bowl, combine all of the wet ingredients and then add in the pumpkin puree and mix until smooth. Set aside. Combine all dry ingredients in a large bowl using a wire whisk. Create a well in the center of the dry ingredients.

Preheat a griddle or a large stovetop pan to medium heat over a large burner.

Whisk the wet ingredients into the dry ingredients, pouring the wet into the well previously created and mixing from the center out. Do not over-mix, but make sure that the dry ingredients are incorporated. The idea is to pull the batter together with as few strokes as possible. (over-mixing will produce flat and fluffless pancakes)

Spray your heated surface lightly with cooking spray and, if it smokes a little or immediately shimmers, you are ready to pour batter. If the oil has no reaction to the pan, wait a couple minutes for it to get hot enough before pouring.

Pour pancakes, well spaced, and wait to flip until the edges begin to look dry. Cook until both sides are browned. If the cook surface is as hot as you are used to when cooking pancakes, you are likely to burn these. There are more sugars in this batter due to the pumpkin puree and they need to cook low and slow. Medium heat is best.


These babies will help you savor the season, and get all warm and toasty on chilly fall mornings. Throw the extras in the freezer for quick, to-go breakfasts all week. Syrup is always king, but in our house these pancakes are most loved with apple butter on top.

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