Chef John's Pumpkin Pancakes

93 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!” - by Chef John

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Metric US

Original recipe yields 6 servings

Directions

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.
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.)
Coat skillet with 1 teaspoon vegetable oil over medium heat.
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition

Amount Per Serving (6 total)

Calories
284 cal
14%

Fat
7.9 g
12%

Carbs
46 g
15%

Based on a 2,000 calorie diet

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Reviews (93)

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Sarah Jo

Jun. 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 th..." See moree pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!"

rockymt house chef

Nov. 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 s..." See moretill turned out really good w/o the oil."

jenthevegetarian

Dec. 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..." See more and they turned out perfect! :)"

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