Pumpkin Pancakes

Featured Recipe        Pumpkin Pancakes

By Pat Weaver

Just a recipe today. And Wowie Zowie what a recipe it is.

A little about Pat. She is a webmaster for a school district in the St. Louis, Missouri area. She is smart, funny, and snarky.  [Gee! Who else do you know like that?] She is always fun to chat with on Twitter. I always have great fun with Pat.

She will not like me saying this but she is also very intelligent, creative, and caring. She has a heart of gold. I would also add she is real. No pretense.

Pat is one of five of my Twitter friends I have met in person. She is just as delightful in person as she is on Twitter. And yes, we mostly ate that weekend.

She has shared several recipes with her followers on Twitter. In addition she also loves to tease her followers with pictures of food she has ordered when she eats out. She loves to make us drool.

For some reason this recipe really appealed to me. I have made the pancakes once (I had to test them to make sure they met my personal high standards for great food on More Thyme.)  and these pancakes are to die for. They are scrumpdillyicious!!!!!

So, with no further ado, here is Pumpkin Pancakes.

This is what you will need:

2 eggs

1 ½  cups milk

½ cup unsalted butter, melted

2 cups flour (all white, or half whole wheat)

1/8 tsp nutmeg

¼ tsp cinnamon

salt, to taste

½  cup brown sugar, measured then sieved

4 tsp baking soda

1 cup canned pumpkin *

1 tsp vanilla

½  chopped toasted pecans, if desired

Here is what you do:

Beat together the eggs, milk, and butter.

Add flour, spices, salt, sugar, and baking soda, beating just until incorporated.

Stir in pumpkin, vanilla, and nuts, if you’re using them. You may need to adjust for consistency, adding either a bit more milk or a bit more flour: the batter should be thick, but easily pourable.

Fry them up in the usual way, keeping them warm in a slow oven until all the batter is used.

Serve with softened butter, maple syrup, honey, or applesauce.

*I puree my own pumpkin—the commercially canned stuff has the skins ground up with the flesh of the fruit, and I’ve always disliked the sliminess it imparts.

Bon appétit!!!


2 eggs                                     $0.22

1 ½  cups milk                         $2.04

½ cup unsalt butter                  $0.63

2 cups flour                             $1.28 (white flour)

1/8 tsp nutmeg                        $0.12

¼ tsp cinnamon                       $0.07

salt, to taste                            ——

½  cup brown sugar                $0.44

4 tsp baking soda                    $0.03

1 cup canned pumpkin           $1.36 (canned)

1 tsp vanilla                            $0.35

½ chopped toasted pecans       $4.68

Total cost = $11.22

This recipe will make about 20-24 four inch pancakes; or about $0.46 to $0.56 per pancake.

Quote of the Day

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis

Print Friendly

Comments are closed.