Real Recipes From Real Home Cooks ®

from scratch, filling pumpkin-raisin pancakes

Recipe by
sherry monfils
worcester, MA

I always make pumpkin pancakes starting in September to remind me of all the great Fall foods to come.These are a little thick but rich w/ pumpkin, while the raisins give a nice chewy, sweet contrast. I've been making these for over 30 yrs w/ variations but these are the favorite hands down.So good, u don't even need the syrup!!

yield 8 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For from scratch, filling pumpkin-raisin pancakes

  • 1 c
  • 1 c
    whole wheat flour
  • 2 tsp
    baking powder
  • 1 Tbsp
    pumpkin pie spice
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 pinch
  • 2 Tbsp
    melted, unsalted butter
  • 1-1/2 c
    milk, i used 1%, but you can use whole for more denser pancakes
  • 1 c
    pumpkin puree
  • 1 lg
  • 1 tsp
  • 1 Tbsp
    apple cider vinegar or u can use white vinegar
  • 3 Tbsp
    light brown sugar
  • 1/4 c
    sugar or stevia, which is what i used.

How To Make from scratch, filling pumpkin-raisin pancakes

  • 1
    Place both flours, baking powder, spices and salt into a sifter, over a large bowl and sift twice.
  • 2
    In a medium bowl, whisk together butter, milk, pumpkin puree, egg vanilla, vinegar and both brown sugar and sugar or Stevia.
  • 3
    Add in flour mix to pumpkin mix and whisk until just combined. Let sit for 5 minutes. Spray a medium size pan over med-high heat. Once hot, scoop 1/4 cup batter into pan, ( u can scoop several scoops into pan, just make sure they stay separated.) Cook until bubbles form, then flip over and cook another 20 seconds or until lightl brown. Serve w/ real maple syrup.