Pumpkin Pancakes 8.000
Flour Girl Jan 28, 2010

These are moist and fluffy at the same time; a wonderful twist on the traditional pancake.

Serve with maple syrup and butter. Or ice cream.

Servings: 8 - 15

Yield: Makes 8 to 10 pancakes or 12 to 15 silver-dollar-size pancakes

  • 1 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1 large egg, beaten
  • 1/4 cup plain low-fat yogurt
  • 3/4 cup whole milk
  • 3/4 cup canned pure pumpkin
  • 2 tablespoons melted unsalted butter, plus more to grease the griddle or skillet


Sift together the flour, salt, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a medium bowl.

Combine the egg, yogurt, milk, pumpkin and butter. Add the flour mixture and stir to combine.

Heat the griddle or nonstick skillet over medium heat, then grease with a little butter. It is hot enough when a drop of water flicked on it "skates" across the surface. Use a cup-size soup ladle to portion the batter for regular-size pancakes. To make silver-dollar-size pancakes, use a 1/4-cup measure.

Cook for about 3 minutes, turning the pancakes once bubbles form around the edges. The smaller you make the pancakes, the easier they are to flip. Peek underneath because bubbles don't appear in this thick batter as rapidly as they do in a thinner one. The pancakes will rise slightly. Lift with a spatula and peek at the underside. They are done when the bottoms are just golden brown.

Repeat to use all of the batter. The pancakes can be kept warm on a baking sheet in a 200-degree oven, loosely covered.

Serve hot.

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Recipe Source

Adapted from "Morning Food," by Margaret S. Fox (Ten Speed Press, 1990).

Tested by Leigh Lambert.

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