Pumpkin Pancakes

YOU GUYS! These pancakes were so delicious I’m not sure I can go back to the normal kind. Which is too bad, because I don’t have that much squash left. I thought these up just because I wanted another way to use up the last of last fall’s squash*

pumpkin pancake closeup

2C flour
3Tbsp butter (that’s 3 notches on the label of your standard stick of butter)
2tsp baking soda
1/8tsp salt
1Tbsp molasses
1 1/2tsp cinnamon
1/2tsp allspice
1/2tsp ginger
1/4tsp cloves
1 egg
1Tbsp oil
1/2C squash
1C and 1/2C water
1/4C milk

pumpkin pancake mixing

In a large bowl cut the butter into the flour until crumbly, mix in the baking soda, salt, and all the spices.
Combine the squash and 1 cup of water, blend if needed (yay for immersion blenders!)
To the flour mix add the egg, oil, molasses, squash mix, and milk. If you want puffier pancakes keep the mixture dry, if you want thinner pancakes add more water until the mix looks right for you. I’m pretty sure you can’t go wrong here, except if you add too much water you’ll be making pumpkin crepes**

pumpkin pancakes on the griddle

Get your pancake griddle to the right temp (on my stove that’s medium high) pour the batter, let it brown. I always learn they were ready to flip when the bubbles around the edges burst, and don’t fill back in immediately with batter. Flip the pancakes, cook on the other side. Enjoy! I bet these would be awesome with whipped cream. But I just had maple syrup on hand (no real tears here)

pumpkin pancake tableau

*remember that LIST of squash from my gardening post? I really do grow enough to keep myself in squashes almost year ’round…

**And don’t they sound amazing? Let me know if you try that!!


10 responses to “Pumpkin Pancakes

  1. Oooh. I’ve got some pumpkin in the freezer from last fall (I don’t grow them – no space for a garden – but I bought several when they were on sale!) and this sounds like the perfect way to use it. Yum!

  2. Wow – yeah. These look delicious. On the list to try when I can wrassle the DH away from his concept of breakfast = bacon and eggs.

  3. Becky – a stick of butter is a half cup, and those notches are tablespoons, not eighth/cup markings. So 3 notches = 3 tbps and 6 notches =3/8 cup. . . .(I had to check just now because I thought “she’s the scientist but I’m pretty sure she doesn’t mean that much butter”)

    I have a squash left here, maybe we can have these over the weekend?

    • Actually I DO mean that much butter! Because I’ve been putting 3Tbsp into my pancakes for years – which really means I misinterpreted your recipe ages and ages ago…

      And yes, I would be happy to make pumpkin pancakes this weekend! You should roast the squash ahead of time or it’ll be brunch by the time they’re done.

  4. Sounds yummy. I’ve been trying to get a good tasting pumpkin pancake for a while now. I’ll be adding this to the weekend breakfast list.

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