Making + Baking

Pumpkin Pancakes

A tall stack of pumpkin goodness
A tall stack of pumpkin goodness

In Portland, there is this fascination with brunch. I could easily head that rally cry. Because brunch is more than food. It’s a weekend specialty that takes quality time to new levels. It’s a chance to sit around the table with your girlfriends and just be. To eat well and to chat well, to drink one too many cups of really good coffee.

One of my favorite places to do brunch is Mother’s Bistro. It’s truly a gem of a place, with chandeliers and white tablecloths. Very prim and proper yet Portland cool at the same time. But the menu puts all others to shame. Which is why I was delighted to receive the Mother’s Best cookbook from my sweet in-laws last Christmas. Now I can take brunch to our very own kitchen and enjoy it with my sleepy-eyed Honey Dude.

Not surprisingly, I have been eyeing this pumpkin recipe for months. So one fine Honey Day, I took it to test. True to form, it scored high in my brunch book for taste and finesse, every bit impressive. Calorie count, on the other hand? You don’t even want to know.

We halved the recipe and still ended up with leftovers. All it takes is a quick go in the toaster for another yummy short stack  the next day, or an on-the-fly snack with a bit of almond butter and agave syrup.

Yummy pancakes on the griddle
Yummy pancakes on the griddle

The ingredients:

  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2  tsp allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp kosher salt
  • 1/4 cup packed light brown sugar
  • 8 oz pumpkin puree (about half a can)
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 4 tbsp unsalted butter, melted


    1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar.
    2. In a separate bowl, mix together the pumpkin and eggs until combined. Whisk in the milk.
    3. Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix until just combined. (Tip from the author: Don’t over-mix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy.
    4. Pour in the melted butter while still warm.
    5. Set your electric griddle to 350-degrees.
    6. Ladle batter onto griddle in 1/2-cup increments.
    7. Cook until bubbles begin to form around the outside. Then flip and cook another 2 minutes or so.
    8. If you want to keep your cakes warm before your guests arrive, or before you invite your hubby to the table, pop them into an oven heated to 200-degrees for warming.
    9. Serve with maple syrup or sprinkle with powdered sugar to be extra fancy.

7 thoughts on “Pumpkin Pancakes

  1. They look perfect! Very similar to the recipe I tried. You can see the problem it would create using a whole can of pumpkin. I found that, untoasted leftovers make a tasty finger-food snack. Slightly sweet and flavorful. yummy.

    1. I know! Not only that, he taught me to put coconut in my pancakes. Soooo goooooood. Now I just need to replicate his apple-cinnamon cakes. Mmmmm.

    1. Thanks! I LOVE pumpkin recipes, and you can find a ton of them on my blog. I should really bring it back, even though fall has passed!

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