Pumpkin Pancakes…

by Jennifer on October 18, 2010 in Food

Pancakes are always delightful~ awww…. but Pumpkin Pancakes are simply amazing.

This is a fun breakfast treat, perfect for mommies and daughters to make together.

{Scrumptious} Pumpkin Pancakes

1 1/4 cups All-Purpose flour
2-3 T. Sugar
2 tsp. Baking powder
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Salt
1/8 tsp. Nutmeg
A pinch of Ground Cloves
1 cup Milk
6 T. Pumpkin Puree
2 T. Melted Butter
1 Egg

~Delightful Additions~

Rich Pure Maple Syrup
Toasted or Candied Pecans

For a spiced breakfast treat, whisk all-purpose flour; sugar; baking powder;
cinnamon, ground ginger, and salt; nutmeg; and a pinch of ground cloves.

In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold 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 2-3 minutes per side; serve with butter and rich maple syrup.

Enjoy! ~ Makes 8 to 10.


Enjoy….. ♥


Always serve with Love!

Blessings~ Miss Jen



Living her dream of being a wife, mother and homemaker. Jen happily resides in sweet home Alabama. She firmly believes that the home is a beautiful canvas for biblical hospitality, servanthood and discipleship. All aspects of homemaking are on her list of interests including gourmet cooking, baking, calligraphy, sewing and embroidery. She is also inspired by photography, music, theology and biblical womanhood. Jen blogs at Blessed Femina, which she founded in the fall of 2008 to encourage other women in Biblical femininity. And is the artist/owner of Arabella Calligraphy. It is her greatest desire to live a life depicted in I Corinthians 10:31: "So whether you eat or drink or whatever you do, do it all for the glory of God."

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Cindy October 18, 2010

I have pumpkin puree thawed and ready to go. Guess I know what I’ll be making for breakfast tomorrow!

Valencia October 18, 2010

That is a perfect recipe for the crisp autumn mornings!!

Mary Joy @Seeds of Encouragement Sewn with Grace October 18, 2010

Oh wow! Those look so delicious!!!!

I think they would be perfect for Thanksgiving morning breakfast! I am going to bookmark this post in my recipe “file” and make these yummy cakes for our family that day!

Thank you for sharing your wonderful recipe!

wannabegodly October 18, 2010

Looks good! I imagine I could also use the bounty of Butternut squashes with which we’ve been blessed. Thank you for sharing.

Grace October 18, 2010

Only one word can describe what those pancakes look like YUMMMMMY!!! 😀 My mom and I will definitely have to try this recipe! Thank you for sharing!
Many Blessings,

Elizabeth October 18, 2010

That looks simply *delicious*, dear friend! Perhaps I will have to try this scrumptious-looking recipe! I love pumpkin and I love pancakes…so the two together sound absolutely delicious!


Jennifer October 21, 2010

Can’t wait to try!

Thanks for sharing,
Jennifer @ http://justpeachyindixie.blogspot.com

Tracey October 23, 2010

Could you please help me to discover how 6 tablespoons of pumpkin puree relates to a can of pumpkin puree? I would like to scale the recipe in order to use a whole (15 oz) can, since I know we will need more than 8-10 pancakes.
They sound yummy!

Ana November 27, 2010

15 oz. is the same as 30 tablespoons. There are 16 tablespoons per cup which translates to 2 tablespoons per ounce. So, you could multiply the recipe 5 times to use up the whole can of pumpkin.

Laura Lane October 26, 2010

My family loved your recipe. My nine year old helped me make it. She was so proud.

I’ve linked to your recipe on my blog.


I thought you might like to see what I wrote.

God bless!
Happy at Home

grace kay November 15, 2010

hi jennifer,

thanks so much for this recipe. i made it yesterday and they came out awesome. we don’t have canned pumpkin here so i made my own puree with pumpkin pieces boiled till tender and mashed in milk. great taste


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