Delicious Pumpkin Pancakes, fragrant with cinnamon, ginger and allspice, add a special seasonal note to a family favorite. Try stirring in some toasted pecans or chocolate chips, or really mix things up and serve these tasty pancakes as the main course for a casual autumn dinner.
All Things Pumpkin
In this season of everything pumpkin I find myself cutting out recipe after recipe: pumpkin bread, pumpkin cake, pumpkin soup, pumpkin cookies, even pumpkin fudge. They all tempt me with their list of seasonal ingredients as I imagine their spicy fragrance and rich fall color.
At least half of them I will never get around to trying. Another fraction will not turn out half as well as I hoped. But then there are those real winners; recipes I turn back to year after year. This recipe for Pumpkin Pancakes of one of those winners.
I cut this recipe for Pumpkin Pancakes out of a magazine long ago. Since then I’ve looked to it for a number of repeat performances. These pancakes add a special autumn touch to a family breakfast without a lot of extra fuss. They encourage me to open up those spice jars and let the scents of the season fill the kitchen. They also inspire me with new enthusiasm for holiday baking.
Holiday Inspiration
This year I may be tempted to add a sprinkling of toasted pecans to the batter or to the topping. Or, considering my fondness for combining chocolate with pumpkin, I might add a handful of chocolate mini-morsels to the batter for a holiday morning treat.
And why limit pancakes to the breakfast table? These would make a delicious entree for a Thanksgiving Eve dinner. They would also be an interesting change of pace served for a casual dinner over the Thanksgiving weekend.
Pumpkin Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes30
minutesDelicious Pumpkin Pancakes, fragrant with cinnamon, ginger and allspice, add a special seasonal note to a family favorite.
Ingredients
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 can (12-oz.) evaporated skimmed milk
1/2 cup pumpkin
3 Tablespoons vegetable oil
2 eggs
1 teaspoon vanilla
Directions
- Combine the flour, baking powder, salt, sugar, cinnamon, ginger and allspice in a large mixing bowl. Add the evaporated milk, pumpkin, vegetable oil, eggs and vanilla, mixing until smooth.
- Heat griddle or skillet over medium heat. When hot add a little oil to the pan. Pour pancake batter by 1/3 – ½ cup full onto hot griddle. Cook until bubbles form and begin to pop and the edge is dry. (The bottom of the pancake should be golden brown.)
- Flip the pancake and cook the other side until golden.
- Serve with maple syrup, pancake syrup or honey.
- Enjoy!
Notes
- Recipe Source: from “Good Morning Pumpkin Pancakes” found on an old clipping of a Libby’s magazine ad.
Thank you for all of your comments!
Ellen – I was once organized. Way back I taped a lot of favorite recipe clippings in a notebook. At another time I dug through old family stuff to put together a Family Heritage Cookbook/Scrapbook and those recipes are now photographed, filed and/or on my computer. Most everything else is in hanging files by recipe type in a drawer in my kitchen.
Still there are recipes I want to use, know I have, and end up looking for with frustration, for hours, days or longer. Putting them on my blog is my latest attempt to permanently document some of my favorites for easy accessibility. Recipe organization is definitely an ongoing process for me.
Heather – Whole wheat flour does muddy the color a bit but I would think there is a great deal of variation among types and brands of flour. I usually use whole wheat pastry flour when I am in a whole wheat kind of mood. I will admit though, I haven't tried it in this recipe.
Grace – Caramel sounds good to me!
i think a caramel sauce would be just the ticket to top these beauties–nice pumpkin usage, lisa. 🙂
I saw your stack of pancakes on Wives With Knives' blogroll. Never have I made Pumpkin Pancakes and they sure look good! I do have an extra can of evaporated milk. 🙂
Lisa these sound delicious, I love pumpkin pancakes. Your looks so pretty and orange. Maybe they keep their orange color better without whole wheat flour?
YUMMMmmm, that's all we've got to say 'bout that. 🙂
They look incredible! I just ate a pumpkin doughnut and for breakfast I use pumpkin spice creamer. yummmmm!
I have never made pumpkin pancakes and have seen them frequently this year. I believe these will be making a appearance on my table, soon!
Lisa, I love your posts and am impressed by the retrieval of old recipe clippings that always seem to inspire you. How do you stay so organized? If possible, would you share your system with your readers? Thanks, Ellen
Oh my goodness. I could eat these everyday for the next week!
With my sister who runs Adanna's Pancake Emporium here for Thanksgiving, I'm holding out for at least one pumpkin morning!