Chef John's Pumpkin Pancakes

Chef John's Pumpkin Pancakes

161
Chef John 15709

"This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!"

Ingredients 1 h {{adjustedServings}} servings 284 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  3. Coat skillet with 1 teaspoon vegetable oil over medium heat.
  4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
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Reviews 161

  1. 208 Ratings

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Sarah Jo
6/13/2012

I followed the recipe exact, only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!

Frank Spangler
11/13/2011

Pretty good pancakes. I would definitely recommend more milk...I used 2c and they were still pretty thick. Also, I forgot to add the oil to the batter, but it didn't seem to make a difference. They still turned out really good w/o the oil.

jenthevegetarian
12/26/2011

This recipe is absolutely fabulous. I used orange zest and juice instead of lemon. I definitely played around with the spices and added quite a bit more of each. Also added a bit more pumpkin and milk and they turned out perfect! :)