Food on Friday: Premium pumpkin pancakes

A stack of pumpkiny flapjacks take fall mornings from good to great.
A stack of pumpkiny flapjacks take fall mornings from good to great.

By Julia Westhoff

When did this complete obsession with pumpkin food products begin? Every year it seems to grow. I opened my Trader Joe’s catalog yesterday and I swear they have at least 65,000 new pumpkin foods. And it’s not just Trader Joe’s. I’ve seen pumpkin brownies, pumpkin lattes, pumpkin ravioli, roasted pumpkin seeds and more around town. People go pumpkin crazy this time of year.

Food_on_FridayBut I shouldn’t judge, for I’m as guilty as they come. It doesn’t help that I recently discovered pumpkin pancakes that I want to make every. single. morning.

Man oh man, are these pancakes good. On these cool fall mornings there is nothing better than flipping up a big batch of these babies, slathering them with butter and maple syrup, and devouring a stack of them while drinking a hot cup of coffee. And if we’re lucky enough to have leftovers they go right into the fridge, only to be reheated and consumed within hours. Yes, these pancakes are the bee’s knees – they deliver all the moist sweetness and spice of pumpkin bars with the added bonus of butter, maple syrup and a little fried pancake crisp. That, plus all the healthiness of pumpkin! My word, it’s exciting.

(Quick question: Am I too young to use expressions like “bee’s knees” and “my word”?).

And in case you use this recipe and find yourself with an extra half cup of pumpkin puree, you might try what we did and add it to your oatmeal. Spice and sweeten it up, and you’ve got another quick and delicious pumpkin breakfast.

Now toodles, kids. I’ve got some shuffleboard to play. (Recipe’s after the jump).

Pumpkin Pancakes
Recipe via

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 12 pancakes