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Pumpkin Pancakes

November 17, 2014

!pumpkin pancakes plate

Fall has fallen.  As in, the temps have dropped, the trees are bare and the snow is covering the ground.  Blah.  Not exactly what I had in mind for mid-November.

I love the colorful trees and light jacket weather, so I’m hoping Mister Polar Vortex is just hiding my friend fall.

fall trees

I suppose he is…til next Sept.

Bundled it is.

lil evan

Since it is technically still fall, we’re making pumpkin food!  Pumpkin is good for you & great for baking.  And, these kids of mine have loved the pumpkins via pancake form.  They are very soft, not too sweet…perfect with a little powdered sugar for the little boys and dessert-like when served with chocolate chips & syrup for the big kids, e.g. adults.  And my daughter.  Pancakes are basically a vehicle to getting syrup into her mouth.

addie pumpkin patch

Don’t let this smile fool you.  She actually had a small fit when she didn’t see enough chocolate chips in her pancake.  With the help of my chocolate-obsessed parents, she’s developing quite the chocolate tooth. My dad takes the saying “life is short, eat dessert first” a little too literally.

pumpkin pancakes with chocolate chips

This pumpkin pancake recipe makes a ton of pancakes.  I freeze a bunch for the next week.  Yum!

pumpkin pancake stack


2 1/2 cups white whole wheat flour
1/3 cup brown sugar (loosely packed)
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
dash of nutmeg & cloves
2 cups milk (I’ve used skim, 1% & whole)
1 cup pumpkin puree
4 tbsp melted butter
2 eggs
chocolate chips & chopped pecans, to taste
whipped cream, for garnish
maple syrup, powdered sugar for serving


  • Whisk together flour, sugar, baking powder & spices.  In a separate bowl, whisk milk, pumpkin puree, butter & eggs.
  • Fold dry ingredients into wet & stir just until combined.  (Optional – stir in chocolate chips & pecans; or sprinkle on top of cooked pancakes.)
  • Heat griddle over medium/med-low heat & grease with nonstick cooking spray or butter.  Pour aprx 1/4 cup of batter on hot griddle for each pancake.  Cook each pancake 3 min or until bubbles begin to form.  Flip & cook an additional 2-3 min or until browned.
  • Sprinkle pancakes with (additional) chocolate chips &/or pecans and whip cream.  Serve warm with syrup & powdered sugar.

Adapted from Martha Stewart.

!pumpkin pancakes plate

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