Gourmet Veggie Mama

Pumpkin Pancakes

What could be a better fall breakfast than fluffy pumpkin pancakes with toasted pecans and maple syrup? Nothing, that’s the answer.

I stumbled upon this recipe on Pinterest, and the photo alone had me drooling, so I knew I had to try it out. Although I had high expectations, they were surpassed! These pancakes were absolutely fantastic.

This is the stuff.

I am an admitted sucker for pancakes. My all-time favorites are the gingerbread pancakes with pecans at Magnolia Cafe in Austin. I love them so much that I usually insist we make room in our schedule for breakfast or brunch there anytime we’re back visiting. These pancakes come close to Magnolia’s awesomeness. I will definitely be making them again.

Nora definitely agreed. She was so enthusiastic about these pancakes that she stuffed herself and ended up puking a little bit later. Good times.

With that glowing introduction, and without further ado, I present pumpkin pancakes!

Pumpkin Pancakes
From Sweet Pea’s Kitchen with my modifications

1 1/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
pinch of nutmeg
pinch of allspice
1 cup milk
6 Tbsp canned pumpkin puree
2 Tbsp melted butter, plus additional for cooking
1 egg
1/2 cup chopped pecans

Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and allspice. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg. Fold pumpkin mixture into dry ingredients.

Melt some butter in a skillet over medium heat. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side, and keep warm on a plate in the oven. Serve with butter, pecans, and syrup.


The recipe called for a relatively small amount of pumpkin, though, so now I have an opened can of pumpkin sitting in the fridge. Any suggestions for what to do with it in the next day or two? I’m thinking pumpkin muffins, but I could definitely be persuaded…

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10 Thoughts on “Pumpkin Pancakes

  1. Those pancakes look good. Yum!

    We had a can of pumpkin in the house recently, and I used it to make overnight oats for breakfast. You take 1/2 cup oats (rolled are better than instant), 1/2 cup almond milk (or your milk of choice), a couple heaping tablespoons of pumpkin and as much cinnamon as you want. Mix ’em, throw ’em in the fridge overnight and eat them warm or cold in the morning. Easy way to get my fall pumpkin fix!

  2. MamaPajama2010 on November 14, 2011 at 2:31 pm said:

    Two words: Pumpkin Butter. You can whip it up in no time and freeze it in 1 TBS ice cubes. It is amazing spread on top of pumpkin pancakes, stirred into oatmeal, spread on bread or rolls, or mixed in just about any recipe. I use this recipe: http://www.skinnytaste.com/2010/10/pumpkin-butter.html . You could just adjust the seasonings by ear to account for the amount of pumpkin you have left. I freeze my pumpkin pancakes and butter and then thaw them out the night before I want to eat them. The pancakes toast up perfectly in the toaster! 🙂

  3. evahowe on November 14, 2011 at 5:47 pm said:

    I still vote for the pumpkin muffins. Although the other comments sound tasty! I have a favorite recipes from growing up! Here it is 🙂

    Pumpkin Muffins

    Mix together:
    1¼ c. oats
    1 c. flour
    ⅓ c. chopped pecans or walnuts
    1 t. baking powder
    1 t. cinnamon
    ½ t. baking soda
    ½ t. salt
    ½ t. nutmeg

    Add in:
    1 c. pumpkin
    ¾ c. packed brown sugar
    ½ c. oil or melted butter
    ¼ c. milk
    2 t. vanilla extract

    Fill muffin cups ¾ full. Combine the following topping ingredients together in a bowl and mix until crumbly. Then sprinkle over batter. Bake at 400°F for 15―20 minutes or until a toothpick comes out clean.

    ½ c. oats
    ½ c. flour
    ½ c. packed brown sugar
    6 T. chopped pecans
    2 t. cinnamon
    6 T. softened butter

    *Note: To make these muffins a bit healthier I replace ¾ a cup of flour with spelt flour and don’t add the topping on. They are still pretty tasty that way.

  4. pumpkin smoothies! if you want it to look especially nasty add spinach, (you don’t taste it much, but extra greens is good!)
    I adore pumpkin. yumm!

    • Ooh, I’ve never had a pumpkin smoothie before! That sounds good. I bet it looks gross with spinach, but you can’t argue with the nutritional boost. I used to think green smoothies were disgusting, but then I tried one and now I’m a believer!

  5. I’m a big pancakes-for-dinner advocate & this recipe looks perfect! LOVE the pumpkin twist!

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