Pumpkin Pancakes

Pumpkin Pancakes

Jonah and I are nannies, and one of us has to wake up really early in the morning to take the kids to school in the morning. A few weeks ago, I thought that while Jonah was out taking the kids, I would sneak to the store and get ingredients to make pumpkin pancakes. It didn’t quite work though, because the store didn’t open as early as I thought, so he got home before me. So I made him go back to bed while I whipped these up. He still liked them and was, of course, very appreciative. They’re super good! I found the recipe by searching “pumpkin pancakes” on google and looking at a few recipes. This is a great way to kind of get the idea of how to cook a dish without actually using a recipe.

Pumpking Pancakes


1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg


In a bowl, stir together all the try ingredients. In a separate bowl, whisk together the wet ingredients minus the butter. Fold the wet into the dry and stir well. Melt the butter in a pan over medium heat, pour 1/4 cup of batter for each pancake and cook about 3 minutes per side. I think the best way to know when to flip a pancake is by the bubbles. All the bubbles come up to the top and pop, and when there aren’t anymore, you flip. Or just when the bottom is cooked enough. Whatever floats your boat.

Serve these bad boys with butter and syrup. I ate them with the balsamic fig jam which you can find in an earlier post on the blog. Enjoy!