Pumpkin Pancakes

The last time I made these pancakes I wasn’t very wordy. Here’s what I said:

Sis made pumpkin pancakes for me yesterday morning. They were delicious! So delicious I wanted them again this morning. She wasn’t around to make them, so I had to find my own recipe. Not the same recipe as Sis used, but these pancakes are still awesome.


I recreated these in 2021 for various reasons: 1) I’m updating old posts 2) I had pumpkin in the fridge I needed to use 3) I had all of the other ingredients necessary for this recipe 4) I also have maple syrup in the fridge that needs to be used before I drive back up to Seattle in a few days. So there you have it.

These are quite possible the perfect pumpkin pancake. Or the perfect pancake in general. A lot of times I have a hard time getting pancakes of equal sizing. Even when I think I’m using generally the same amount of batter per pancake. These pancakes were practically perfectly even and perfectly round. They were also just the right amount of thickness. Sometimes my pancakes look nice and fluffy in the pan and then deflate. These really didn’t. Also (maybe because of the pumpkin in them) they turned out nice and golden brown.



  • 2 c. milk
  • 1 c. pumpkin puree
  • 1 egg
  • 2 T. vegetable oil
  • 2 T. vinegar
  • 2 c. all-purpose flour
  • 3 T. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. nutmeg
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ½ tsp. ground ginger
  • 1 tsp. salt



  1. Pour milk into measuring cup. Add vinegar. Let sit for about five minutes and then stir.
  2. In a bowl, mix together the milk mixture, pumpkin, egg, oil and vanilla. Combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium or medium-low heat. Scoop the batter onto the griddle, using approximately ½ cup for each pancake. Brown on both sides (I cook approximately three minutes on the first side and two minutes on the second) and serve hot with butter and maple syrup or butter and cinnamon sugar or maple syrup and candied pecans or whatever your little (or big!) heart desires.

Recipe rating: 

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