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Pumpkin Pancakes from Scratch

The Very Best & Fluffy Pumpkin Pancakes

Mmmm.  I love pumpkin as much as the next gal, (if you haven’t, check out my pumpin fotato soup, pumpkin bars, my grandma’s pumpkin bread). Up but until very recently, I hadn’t ever made or feasted on Pumpkin Pancakes.

Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy.  We experimented with a couple of recipes and this one from All Recipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!

If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).
Let me explain our big changes:

  1. We added freshly ground nutmeg to ours.  All sweet pumpkin recipes should contain nutmeg.
  2. The recipe calls for 1 cup of pumpkin puree.  We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin leftover and not enough for my pumpkin bread if I was being a stickler about amounts.  So I just adjusted it to be half a can of pumpkin.  I don’t think you have to get crazy about measuring is my point really.  Waste not…want not.

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