Fall's pumpkin pancakes

Fall's Pumpkin Pancakes Recipe

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sherry monfils


I came up w/ these, cause I love pancakes and I love pumpkin at this time of year. I just happened to have some canned pumpkin and fooled around w/ a recipe until I got it tasting just right. They are scrumptious and filling. Great for a chilly morning breakfast!


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20 Min
10 Min
Stove Top


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  • 2 c
  • 2 Tbsp
    light brown sugar
  • 1 Tbsp
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1 can(s)
    pumpkin puree
  • 1 tsp
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
  • 1 large
  • 1 c
  • 1/2 c
  • 2 Tbsp
    oil, i used canola/veg mix
  • 2 Tbsp
    lemon juice
  • 2 tsp
    lemon zest
  • 1 tsp
    canola oil

How to Make Fall's pumpkin pancakes


  1. In lg bowl, whisk together flour, brown sugar, sugar, baking powder, baking soda and salt. In another lg bowl, beat pumpkin, cinnamon, ginger, allspice, egg, milk, and 2 tbsp oil, lemon juice and lemon zest.
  2. Mix flour mix into pumpkin mix until just blended. pour 1 tsp oil into lg skillet. Place skillet over medium heat. Pour 1/4 cup batter into skillet. Cook until bubbly then flip over and cook until the other side is light golden brown. Repeat w/ remaining batter.
  3. Serve w/ butter and maple syrup, or butter and sprinkled w/ powdered sugar.

Printable Recipe Card

About Fall's pumpkin pancakes

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids

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