top of page

Rise & Shine, It's Pancake Time

close up shot of a stack of pumpkin pancakes served with syrup for breakfast

Pumpkin Pancakes:


1 cup pumpkin puree

2 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

2 large eggs

1 1/2 cups milk

2 tbsp vegetable oil or melted butter

1/4 cup brown sugar

1 tsp vanilla extract


In a large mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a separate bowl, whisk together the eggs, milk, pumpkin puree, vegetable oil (or melted butter), brown sugar, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix the batter, as this can result in tough pancakes.

Heat a lightly greased griddle or non-stick pan over medium-high heat. Spoon or ladle the batter onto the griddle to form rounds.

Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Serve the pancakes hot, with your favorite toppings. Maple syrup, whipped cream, and chopped nuts are all delicious options.


This recipe makes about 12 medium-sized pancakes.

You can also add in extra ingredients like chocolate chips or chopped nuts to the batter for some added texture and flavor.

Leftover pancakes can be stored in the fridge or freezer and reheated in the toaster or microwave.


bottom of page