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October 8, 2015

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There’s a reason these pumpkin pancakes have 2k fans on allrecipes.com. A very good reason. Even though I just posted a recipe for whole wheat blueberry pancakes, these are actually my favorite type of pancakes to make! And really, when the leaves start turning color and there’s a chill in the air, nothing beats starting your morning with pumpkin pancakes and a foamy mug of hot cocoa (my favorite recipes here and here (salted caramel))! Not that we’re getting much of a chill in California these days, but you know. Back in the day when there were cool October mornings… *nostalgic sigh*

Don’t fret if you don’t have all the spices on hand. I rarely have allspice around, and just up my cinnamon a little and call it a day.

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Pumpkin Pancakes
Recipe slightly adapted from allrecipes.com

Ingredients

Instructions

  1. In a large bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
  2. In a separate bowl, combine the wet ingredients: milk, pumpkin, egg, oil, and vinegar.
  3. Stir the wet ingredients into the dry ingredients, mixing just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Melt a dab of butter into it, then pour or scoop ~1/3 cup of batter onto the griddle for each pancake. Cook until bubbles appear on top, about 1.5 minutes. Flip and cook other side until golden brown. Serve with maple or cinnamon syrup and ennnnnjoy!!

P.S. Note to self: If you want to just use up the whole can of pumpkin in one go, rather than storing an awkward portion of leftover pumpkin puree in the fridge, these roughly 150% proportions worked just fine last week:

10 responses to “Pumpkin Pancake Recipe”

  1. Rai says:

    I can’t wait to try this! This looks so good! Thank you for sharing!

  2. Yang says:

    Definitely going to try making these pancakes for my family. Maple syrup is a little difficult to find here, but I’m sure these pancakes would still taste good without. The maple syrup’s health benefits are what I’m after for after reading an article about it being packed with minerals, and that it is good for the skin.

  3. Andrea says:

    I made this last weekend and they were yummy! I really like the conversion to use a whole can of pumpkin because I get annoyed when there is a small amount left and I don’t know what to do it :). Loving your blog Joellen and hope you are doing well!

  4. Angie says:

    I have tried making my own PSL, but not with pumpkin puree, just pumpkin spice. If I don’t have much time in the morning, I put in my coffee grinds and mix it with pumpkin spice; then I make my normal coffee just the way I like it. I pour milk in afterwards. If I have more time, I do the same process with the coffee grinds. Then, I heat up milk and use a hand frother to whip up the milk. Lastly, I pour the coffee into my frothed milk. It tastes like Starbucks, but not as sweet, just the way I like it. I don’t like how Starbucks’ PSL is really sweet and I usually ask for 2 pumps instead of 3. I don’t put any sugar or honey in the PSL I make at home. My next attempt is to try using pumpkin puree to some pumpkin flavor. I’ve see the recipe you posted, but there’s a lot of steps and ingredients. I like to keep it simple with less ingredients and steps. I think I can do what I’ve been doing and just add the pumpkin puree. Then it’ll really be a PPSL instead of just PSL. Ha!

    • joellen says:

      Ooooh thanks for sharing! Will have to try sometime. I also ask for half the number of pumps when I get lattes! I’m with you on fewer steps and ingredients. If you ever find your perfect and simple PSL recipe, PLEASE SHARE!! 😀

  5. Angie says:

    Thanks for sharing! I love all pumpkin food when it comes to fall. 🙂 I started a tradition last year or maybe the year before to try as many pumpkin food as possible at Trader Joe’s. I found what taste good and gross. My favorite at Trader Joe’s is the pumpkin pancake/waffle mix. I even when to the point to purchase an extra box or two for the rest for the year because once it’s sold out for the season, you can never find it again. With your recipe, I don’t have to buy an extra box again because I know I can always find can of pumpkin. 🙂 When you made it, did you find the pancake burning more easily and quicker? I had that problem with TJ’s pancake mix. I think it was because it had sugar in the mix so I had to watch my pancakes carefully.

    BTW, have you found a recipe that you like for pumpkin spice latte? I’m a pumpkin spice latte fan.

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