Seasonal favorite: It’s time for pumpkin pancakes

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October means pumpkins and maybe way too much pumpkin-spiced everything (except at Pumpkin Show), but for many it also means pumpkin pancakes.  If you missed out on them this year then we are here to help.

You might have your favorite recipe for the seasonal breakfast feast, but there are lots of cooks with new ideas out there.

Blogger Taylor Stinson recommends a five-ingredient protein pancake using vanilla protein powder, rather than flour. She tops her creation with shredded coconut, almond butter, pumpkin seeds, chopped nuts, and, of course, maple syrup. See her recipe at

For traditional recipes, here are some tips to make your favorite recipe fluffy and yummy:
* Most cooks recommend using real buttermilk and not milk for pancakes.
* You could use your pumpkin as a fresh ingredient, but it might be too watery. Canned pumpkin is usually more consistent.
* Avoid canned pumpkin pie mix, since it has added water, sugar and spices. It can throw the recipe off, especially with the spice mixture.

Here is a typical pumpkin pancake recipe, from Martha Stewart:

1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, preferably freshly grated
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
Pinch of ground cloves
1 cup milk
1 egg
2 tablespoons melted butter
6 tablespoons pumpkin puree

1. Whisk flour, sugar, baking powder, salt, and spices in a bowl.
2. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
3. 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; serve with butter and syrup.