Pumpkin pancakes and pumpkin purée

Pumpkin pancakes and pumpkin purée

Serves Makes 6 pancakes
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Adapted from Food.com


  • 1 ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon (or a pinch) ground cloves
  • 1 cup milk (any kind)
  • ½ cup pumpkin puree
  • 2 tablespoons butter (melted)
  • 2 tablespoons brown sugar
  • 1 large egg

Pumpkin Purée

  • 1 pie pumpkin


1. In a small bowl whisk together flour, baking powder, salt and spices.
2. In a medium bowl, whisk together milk, pumpkin, butter, sugar and egg.
3. Fold dry mixture into wet mixture until just combined. It will be lumpy.
4. Heat non-stick frying pan over medium heat. Drop roughly ⅓ cup of the batter into the pan for each pancake. Cook for approximately 3-4 minutes, flipping halfway through once bubbles start forming around edges.
5. Serve with butter and maple syrup. Freeze leftovers up to 3 months.
Pumpkin Purée
6. Remove stem from pumpkin and cut in half from top to bottom. Remove seeds (use kitchen shears or a sharp knife to detach any stringy bits). Place pumpkin halves cut side down in a microwave safe dish and cover with plastic wrap. Microwave on high for 10-12 minutes. Allow to cool enough to handle and remove flesh. Process with a hand blender or food processor until smooth.
7. Freeze any extra puree in small freezer bags for up to 6 months.