Pumpkin Pancakes That Are Hands-Down the Greatest Fall Thing You'll Eat

pumpkin pancakesI like to space my pumpkin-eating out throughout fall. I'm not the kind of person who can drink a pumpkin latte every day, then follow things up with a pumpkin muffin and pumpkin soup. But I do indulge in the occasional pumpkin pancake every other weekend or so. And these? Well, they're the best I've ever had. And I can't say I'm surprised. The recipe is compliments of a very special lady.

Succumb to a tasty pumpkin-flavored treat this morning. Whip up a batch of these (remarkably easy) Pumpkin Pancakes. Guarantee it won't be the only time you make them this fall.


Pumpkin Pancakes adapted from Martha Stewart Magazine


  • 1 1/4 c. all-purpose flour
  • 2 T. sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • Pinch of ground cloves
  • 1 c. milk
  • 1/4 c. + 2 T. canned pumpkin purée
  • 2 T. melted butter
  • 1 egg


1. Combine dry ingredients.

2. In a separate bowl, combine milk, pumpkin, butter, and egg.

3. Fold wet mixture into dry ingredients.

4. Pour ¼ c. batter for each pancake.

5. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes.


Image via TheCulinaryGeek/Flickr

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