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Pumpkin Pancakes

Use up your leftover canned pumpkin puree to make this spiced breakfast treat.

  • Yield: Makes 8 to 10 pancakes
Pumpkin Pancakes

Photography: Sang An

Source: Martha Stewart Living, October 2004

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 cup milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons butter, melted, plus more for skillet and serving
  • 1 egg
  • Syrup, for serving

Directions

  1. Whisk flour, sugar, baking powder, salt, and spices in a bowl.

  2. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.

  3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

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