Pumpkin Pancakes

pancakesI am that mother.  I am the one, who thinks about what I’m going to make for dinner all day, yet when it comes right down to actually making it, I struggle!  Nothing sounds good, everyone is heading different places all night long,  nobody will give me a suggestion on what to make, yet they’re the first to grumble.  Does any of this sound familiar?  So we had pancakes last night for dinner:)  And they were good, and everyone seemed pleased, and they were made from scratch!  Pumpkin Pancakes were delish last night.  My pancake was the top one from the stack in the photo, so it had lots of chopped pecans, buttermilk syrup and whipped cream on top.  Dessert you may say!  Not at all.  There was a vegetable involved in the making of these pan cake-ies, therefore you can eat them as dinner.

Emma declared last night that everything pumpkin-y is wonderful.  That’s how I got her on board the pancake wagon last night.  She’s usually the least happy about breakfast for dinner, but by adding pumpkin I sold her on the idea.  Personally I love my pancake recipe.  It’s super easy, fast, and makes the most delightful pancakes!  I can actually whip together a batch of pancakes in the same amount of time it would take me to make pancakes from a mix.  It’s one of those recipes that’s rattling around my head at all times.  The pancake recipe is from my mother-in-law and it is perfection!  Bless her for sharing:)  Last night’s variation of the pancake just happened to be pumpkin, but banana nut pancakes are superb, and adding a little cornmeal into the batter to make a Johnny Cake is heaven.  Or ham and cheese………….to die for! (In the waffle form no less!)

This should be a perfect breakfast this weekend.  (Or dinner!)  Give it a try and just wait to smell your house.  Cozy socks, some hot cinnamon tea, lots of happy family around, and pumpkin pancakes!

Pumpkin Pancakes


  • 2 c. flour
  • 2 T. sugar
  • 1 t. baking soda
  • 1 t. salt
  • 2 t. baking powder
  • 2 eggs
  • 1/4 c. oil
  • 1/2 c. pumpkin puree
  • 1/2 t. ginger
  • 1 t. cinnamon
  • 2-2 1/2 c. buttermilk (A MUST! Just learn to have it in your fridge at all times. You won't regret it!)


Place all ingredients in a large bowl and stir with a wire whisk until the batter is pretty smooth. A few lumps aren't bad. Start with the 2 c. of buttermilk and if you want a thinner batter, add a little more to your liking. Place on a hot griddle. Flip when bubbles start to rise to the surface of the pancake and the edges have started to set.

Serve with syrup, chopped pecans and whipped cream:)



  1. susan says

    I love pumpkin pancakes—but in season of course. And we only have them for dinner. I think they are lovely with real maple syrup, but Marc insists they must be eaten with buttermilk syrup. Not a bad compromise to make.

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