Now that you know how to cook a pumpkin it’s time to share some delicious pumpkin recipes for fall. I’ve heard reports of pie pumpkins priced at under $0.30 a pound so stock up now and freeze for future recipes.
This pumpkin pancake recipe was a big hit with my family. It wasn’t too pumpkin-y which is good if your kids are hesitant about trying something other than regular pancakes. If you are looking for a something with a little more pumpkin flavor consider adding a teaspoon of ginger to the recipe.
These pancakes also freeze well. If you have trouble with your pancakes sticking together when you freeze them check out my super simple tip for freezing pancakes and French toast.
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons applesauce
- 2 cups whole wheat flour white flour or half and half
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Combine flour, baking soda, baking power, brown sugar, salt, and cinnamon.
- Add buttermilk, egg, pumpkin and applesauce.
- Mix until batter is moistened, but still lumpy.
- Cook on a buttered griddle on medium heat.
WoooooooT! These look *DELISH* We will definitely be trying these in our home! Thanks for the recipe! My favourite Pumpkin Recipe is a Pumpkin Custard with Cranberries that I do in the crockpot, served with whipped topping and broken pieces of ginger cookies. Super easy, super yummy, super ‘cozy’ treat in, and looks decadents served up. Kinda like eatin’ a pumpkin pie without the crust. 😉
I’ll have to try these. I tried a different pumpkin pancake recipe last week and they didn’t turn out great. Thanks for sharing!
Patty Kasiewicz says
My husband loves pumpkin. I will surprize him today with this lovely recipe.
Christy, The Simple Homemaker says
Oooooo, yum! I love “punkin.” I never had it as a child apart from a pie at Thanksgiving, so I’m busy making up for lost time. Thanks for the recipe! I’m going to share this on FB.
Yum…Can’t wait to try these. Thanks for sharing.
Emily…can you share your crock pot recipe on the fb page?
so how do you cook a pumpkin? My kids love it and I have always bought in a can. But if I can save enough to cook it myself, I will. Thanks!!
Here you go https://thehappyhousewife.com/cooking/how-to-cook-a-pumpkin/.
SnoWhite @ Finding Joy in My Kitchen says
These look absolutely wonderful! Since I just prepped our sweet potato puree (my husband is allergic to pumpkin so we can’t do that in our house), this is looking like a great use for it! We have our go-to recipe for pumpkin pancakes, but your plate there looks so inviting we’ll have to try it 🙂
Erin @ Dinners, Dishes and Desserts says
A friend was just telling me she had pumpkin pancakes at a restaurant once and they were so good. She was thinking about finding a recipe at home. Going to send these to her, and have to try them myself too!
Melinda Murak says
They look so good. WhEn do you add the pumpkin? I added when I added the egg, buttermilk and applesauce. They came out like hockey pucks and not done in the middle and the batter was very thick HELP!!
Wow, I’m so surprised, mine where light and fluffy. I added the pumpkin with the egg, buttermilk, and applesauce ( I updated the recipe). Perhaps you could try adding a bit more milk? The batter is a little thicker than normal pancakes, but if they are cooked on a medium heat they should be cooked all the way through.
Sorry it wasn’t a success!
thanks for the link! I spaced googling it ; )
I have 1 cup of pumpkin left over in my fridge waiting for me to try this recipe. Gotta get some buttermilk and I’m ready! Haven’t braved cooking my own pumpkin just yet. But it’s great to know where to go when I’m ready to give it a try!
SnoWhite @ Finding Joy in My Kitchen says
We made these this morning, but ours were quite thick. I added more milk. Tasted wonderful!!
If you don’t have buttermilk, use 1 cup regular milk, add 1 TBSP white vinegar. Let it sit a minute & viola, buttermilk! (but don’t stir it or you’ll have cottage cheese) I use this all the time, since I forget to get buttermilk while at the store.
Judy A says
I made yoour pumpkin pancakes last weekend and my husband, who isn’t always keen on trying something new, really liked them. I made a double batch and froze the extras to heat up for my grandkids when they come. Thanks!
I made these this morning & they were wonderful!
My son loved them…we put honey on top instead of maple syrup.
I am going to make them again and add pecans to them.
Thanks for sharing the recipe!
Ann Williams says
Made them today– Yummy! Thanks! I blogged about this recipe and linked back to you. I also used your photo. Let me know if it is a problem and I will take it down.
I made these yesterday for breakfast. I was a little hesitant since I tried a different pumpkin pancake recipe a few weeks ago and it didn’t turn out. But these were delicious! Everyone loved them! Thanks for a great recipe!
China Sandi says
These are wonderful! I made them with the leftover chunky pumpkin applesauce that I made for Thanksgiving and they were fantastic!!! Thanks so much!
This recipe is heavenly! It even beat my gingerbread pancakes according to my sons (all big guys). I served them with organic butter and maple syrup. Thanks for sharing.
I have made this pancakes several times.
Now I switched to gluteen free and i decided to use the all purpose
Bobs mill gluteen free flour. The pancakes comes out amazing.
I also make my own coconut milk with white vinager buttermilk.
For the buttermilk just search how to substitute buttermilk online and follow the recipe using
?ENJOY gluteen free people.