Real Recipes From Real Home Cooks ®

fall's pumpkin pancakes

Recipe by
sherry monfils
worcester, MA

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!

yield 6 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For fall's pumpkin pancakes

  • 2 c
  • 2 Tbsp
    light brown sugar
  • 1 Tbsp
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1 can
    pumpkin puree
  • 1 tsp
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
  • 1 lg
  • 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.