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Pancakes 3 - Pumpkin

About 6 pancakes
Prep info
10 min prep + 15 min cook
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat


  • 125 g plain flour (1 cup)
  • 20 g light brown sugar (1.5 T)
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t ground allspice
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t grated nutmeg
  • 1/4 t ground cloves
  • 1/4 t table salt
  • 3/4 c milk
  • 1/2 c pumpkin puree
  • 1 egg yolk
  • 1 T vegetable oil
  • 1 T vinegar


1. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt.  In a separate bowl, mix together the milk, pumpkin, egg, oil, and vinegar. Stir the flour mixture into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  Keep warm in the oven if necessary before serving.


SJ Notes: This didn't work with pumpkin puree I'd made myself from pumpkins, as that was too watery.  It worked great with canned pumpkin puree, though for our tastes could use more spices, so I've doubled those in this copy, and added nutmeg.  I've also halved the recipe because that's about all the two of us get through in one meal.  They're decent as leftovers, though, if you'd rather make the extra and fridge it for later.  I haven't tried freezing these, so can't vouch for that, but it should work.