Sunday Morning Pumpkin Pancakes

Sunday mornings call for a special breakfast at our house.  This goes back to the days when we raced through the week going in all different directions, school, soccer, basketball, baseball – three kids going in three different directions. Except for Sunday mornings.  Sunday mornings were reserved for the comics, printed in color and a real breakfast, eaten together at the table.  Although times have changed, Sunday breakfast has not.

These days I try to find a new recipe to make and photograph on Sunday mornings. Pancakes are always a popular choice and I was lucky enough to find a ‘faceless’ recipe for Pumpkin Pancakes waiting for a photograph at AllRecipes.

The usual lineup of ingredients, flour, sugar, baking powder, cinnamon & nutmeg combined with pumpkin puree, milk and an egg.  As I was mixing up the batter it occurred to me there was something missing….  SALT!  I went back and re-read the recipe, nope no salt listed.  I double checked other tried and true pancake recipes and they all called for at least 1/2 teaspoon of salt.   A trial ‘taste test’ pancake confirmed the need for a little salt.

Pumpkin Pancakes

 

All said and done, NB Papa & I would give these high marks and they will make an appearance again.  As written the batter is a little thick and they really need to be cooked over medium heat.  The subtle flavor of the pumpkin and spices was spot on.  Perfect for a special Sunday breakfast.

 

 

My version of Sunday Morning Pumpkin Pancakes

Pumpkin Pancakes
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Votes: 1
Rating: 5
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You don't need a box mix when these special pancakes can be mixed up in just minutes. Adapted from AllRecipes 'Simply Pumpkin Pancakes'.
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Pumpkin Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
You don't need a box mix when these special pancakes can be mixed up in just minutes. Adapted from AllRecipes 'Simply Pumpkin Pancakes'.
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
Servings:
Units:
Instructions
  1. Sift together flour, salt, baking powder, cinnamon and nutmeg. Add sugar and stir to combine.
  2. Whisk together pumpkin puree, egg, melted butter and milk. Add to the dry ingredients and stir to combine. (Batter may be a little lumpy)
  3. Heat a lightly oiled skillet or griddle over medium heat. Once oil is hot, measure 1/4 cup batter for each pancake. Cook over medium heat until small bubbles appear on the surface of the pancakes and pop. Check the corner to ensure pancakes have browned nicely. Flip gently - do NOT flatten with the spatula. Pancakes will puff up - cook until the underside is nicely brown and the center is cooked through. Repeat with remaining batter.
  4. Serve warm with butter and syrup.
Recipe Notes

The original recipe calls for oil instead of butter, 1/4 cup less milk and no salt. I found that batter to be a little too thick. The addition of salt brings out the taste of the pumpkin and spices.

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Adapted from Allrecipes, Simply Pumpkin Pancakes

About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

Comments

Sunday Morning Pumpkin Pancakes — 6 Comments

  1. [I think I log in with a different name every time I stop by! I guess that’s okay, since we both know who I am ;)] I LOVE pumpkin pancakes! It’s one of those things that I wait for all year long – along with Jack’s pumpkin milkshake. I got a few of those milkshakes this year, but I never did stop by IHOP for my pancakes. Guess I’ll just have to make my own (= I’ll give these a spin – and probably freeze what’s left for future meals. I used to do that with blueberry pancakes, too – and it just makes sense since I’m just cooking for me, these days. The other pancake recipe I need to find is a carrot cake pancake. I discovered this treasure at IHOP a few years ago – and haven’t seen them since )= They were rich with carrots, apple, pineapple, and nuts – with a cream cheese glaze drizzled over. I think I liked them better than the pumpkin ones!?

    • Good morning, Barb.
      The pumpkin pancakes should not be reserved just for autumn. I have never heard of carrot cake pancakes. I will have to do some investigation, they sound really good!
      I do think you signed in with another name before, the program didn’t recognize you. I have it set so that the first comment is moderated, once approved your comments after that post immediately. It is to help prevent spam. It is amazing the amount of spam comes in everyday.
      I will look for a knock off recipe for those carrot cake pancakes.

    • Thanks Bikerfamily – these are keepers for sure! I am going to try these with whole wheat pastry flour for an even more healthy pancake. Carbs in the morning don’t usually agree with me (they make me sleepy) but these did not. I am going to see how they freeze and re-heat.
      They might be part of a great make ahead plan!

  2. I love knowing that there is a constant in a family’s eating routine, and your Sunday mornings provide that! Very nice photo of the pancakes! I like that you did a taste test before making all of the pancakes! Thanks, Baking Nana!

    • There is something very reassuring about simple routines that my children benefitted from and so do I.
      Tradition spans beyond holidays. Sunday morning breakfast is one of those constants that brings us all together.
      Thanks for stopping in Marianne!