Pumpkin Pancakes

Pumpkin Pancakes

Autumn is coming…


pumpkin pancakes
Easy pumpkin pancakes
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground coriander
  • 1/8 tsp. (pinch) nutmeg
  • 3 Tbsp. sugar 0r 1½ tsp. sugar substitute, like stevia
  • 4 eggs
  • 1½ c. milk or regular, unsweetened soy or coconut milk
  • 1 c. mashed pumpkin


  1. In a large mixing bowl, combine all dry ingredients.
  2. In a separate mixing bowl, beat together eggs, milk, and pumpkin.
  3. Add wet to dry ingredients and beat ’til smooth.
  4. Cook on griddle like any other pancakes:
    • Use about 1/4 – 1/3 c. batter per pancake.
    • Griddle on medium to medium-high heat until edges firm and batter bubbles.
    • Flip with spatula and cook reverse side ’til golden.
    • Heat an empty plate on high for 2 minutes in a microwave.
    • Place cooked pancakes on the heated plate in the microwave (not on) to stay warm while cooking remaining pancakes.
    • Keeping the pancakes warm can also be done on a warmed cookie sheet in an oven preheated to about 250 degrees Fahrenheit.

Pumpkin Pancakes


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s