Pumpkin Pancakes

READY IN: 15mins
Recipe by zoe85

I make a double batch and freeze them, then all I have to do is nuke them. SOURCE: "Beyond the Moon" cookbook by Ginny Callan.

Top Review by stars1012

I made these using all-purpose flour, less cinnamon (I only had what I could grate myself,) more nutmeg, and skim milk. They were easy to mix and cook, but I found that the batter was a little thick. The pancakes weren't cooking all the way through, and the heat was such that they should've been cooking gradually without burning. I tried thinning out the batter with a little milk, but even the thin pancakes didn't cook beyond the edges. At least the parts that cooked tasted fine...

Ingredients Nutrition


  1. Stir (and sift) together all the dry ingredients in a medium size bowl.
  2. In another bowl, beat the eggs with the pumpkin & vanilla. Beat in the milk & oil until smooth. Add to flour mixture.
  3. Cook as usual!
  4. These smelled *wonderful* while cooking -- like Christmas!
  5. **Freezes Well** I am not really sure on the cooking time or the serving size, so I guessed. But figure what you would usually make for pancakes.

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