Chef John's Pumpkin Pancakes

119 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (119)

Rate This Recipe
Sarah Jo
99

Sarah Jo

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!

rockymt house chef
78

rockymt house chef

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
63

jenthevegetarian

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! :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 46 g
  • 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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