The Pumpkin Pancakes That Saved My Heart

I found these pancakes recipe over at It has simpler ingredients than Mom’s recipe, which I jotted down over the phone in panic; but it achieves the same taste of her home-cooked pancakes.


Our friend over at has this to say about this recipe:

“These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I’d give it a try. – I got it out of the Martha Stewart Living magazine.”


They look so good on a plate! They’re kind of brighter, livelier looking that the usual pancakes. And they really smell so good; creamier if that word can even be used to describe a smell. I always serve it with whipped cream lite, a few nuts, and maple syrup.




1 1⁄4 cups Gold Medal all-purpose flour

2 tablespoons Domino sugar

2 teaspoons Clabber Girl baking powder

1⁄2 teaspoon McCormick cinnamon

1⁄2 teaspoon ginger

1⁄2 teaspoon McCormick nutmeg

1⁄2 teaspoon Morton salt

1 pinch clove

1 cup Borden 1% low-fat milk (can be any kind)

6 tablespoons Libby’s canned pumpkin puree

2 tablespoons Kerrygold melted butter

1 Eggland’s egg




Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

Fold mixture into dry ingredients.

Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.

Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Makes about six 6-inch pancakes.






Quick Tip: If you like a little thinner batter and pancake, plan to add a little extra milk.

Thanks again to for this amazing recipe.

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