No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pumpkin Pancakes

Martha Stewart Living, October 2006

For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. 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.

Makes 8 to 10.

Comments (27)

  • sthek 9 Nov, 2014

    This is Martha's "Basic Pancake Recipe" but with added pumpkin purée and 1/4 cup flour. Picky kids and husband loved it. I used 1/2 wheat/white flour just to get more fiber in our diet. I also added chocolate chips. Batter was super thick but pancakes still came out great. I will add 1/4 cup milk next time just to thin it a bit.

  • Luky3131 4 Jan, 2014

    I have been making this recipe for years, and it is wonderful. After making them the first time and them coming out a little dense and not very fluffy, I decided next time to sift the dry ingredients first. I didn't change anything else. They now fluff up perfectly and are no longer dense. It should be added to the recipe to sift the dry ingredients. Yummy!!!

  • JVK 24 Nov, 2013

    3 tsps of sugar are plenty, less than half the recommendation and still great pancakes.

  • mauserati 8 Nov, 2014

    @JVK fyi: 3 teaspoons = 1 Tablespoon, so not "less than half", but actually exactly half.

  • SWilFly79 9 Nov, 2013

    I just made these and took the advice to use the whole container of pumpkin and add 1/4 cup of milk. The pancakes came out gooey. I added 1/4 cup more flour and a tablespoon of chia and there still not fluffy. I've let the cook for a lot longer than was recommended too. My 4 year old was helping me so there's a possibility the batter got over mixed but I think next time ill follow the recipe to a T.

  • mauserati 8 Nov, 2014

    if the batter is too gooey, adding starch won't lighten the texture; it'll just get heavier and denser. Suggest whipping egg white just past soft peak and folding in, if you really want to "healthify" with more pumpkin.

  • eskimochik 4 Nov, 2012

    I ended up using the whole 15 oz. can of Libby's pureed pumpkin, and just added 1/4 cup more of milk. I also threw in a handful of chopped walnuts. This recipe is great!

  • terbear72 28 Oct, 2012

    I just made these, with the suggestion of using more milk & more pumpkin. I would still use more pumpkin, up to 1 1/4 cup. There just wasn't enough pumpkin flavor for us, by far! Otherwise, they cooked up nice and fluffy. I used my Tovolo batter pen and made them into little pumpkins :)

  • EmilyP345 12 Oct, 2012

    I've made this a couple of times now and it's always a hit! I usually add some extra pumpkin cuz it's so good, but if you add too much they get really dense.

  • JillKirk 16 Sep, 2012


  • momofmanyhats 24 Nov, 2011

    I just made these pancakes for a special Thanksgiving breakfast (nothing like a load of carbs to kick of the impending foodfest!). My kids loved them - my 8 year old son said they were "amazing". The best part is I didn't feel too guilty about eating them b/c pumpkin is loaded with vitamins and antioxidants! Now I am going to make Martha's Pumpkin Donut Muffins w/the rest of the canned pumpkin.

  • luvmygirl 14 Nov, 2011

    I made these yesterday for an autumn breakfast. I have lots of pumpkins from my garden and I'm always looking for pumpkin recipes. They were so incredible. My daughter, a picky preteen loved them so much, I made a bigger batch today for breakfast, and froze some of the pancakes for those rushed mornings. Truly wonderful taste. Added a bit more pumpkin second time and they were even better. The spices are just right and the pumpkin adds that fall touch, along with vitamins and antioxidants!

  • cheftb 29 Oct, 2011

    I took the suggestions in the comments (added extra 1/4 cup milk, 1 tblsp of pumpkin, and 1 tblsp butter). Yummy!! Instead of pancakes, I made these into waffles.

  • BusyMedGirl 6 Mar, 2011

    Very good tasting pancakes however, I would like to see more of a pumpkin taste. I tasted the spices more than the pumpkin. Howe about a recipe where you use more pumpkin.

  • TpaFl4 26 Feb, 2011

    FABULOUS. I made these for 2 picky toddlers and they kept asking for seconds, thirds, and fourths (and I gave them 2 each time). I almost ran out of batter, and there were zero leftovers. Will make a bigger batch next time.
    I added an extra Tbsp of melted butter and almost 1/4c milk to thin it out a bit, and that helped the thickness (but they still puffed up nicely). Great recipe.

  • Kaar 23 Jan, 2011

    YUM! Very good indeed. I added a bit more milk and pumpkin for thinning and some vanilla and pecans for my guilty pleasure. A little syrup and we are ready for the day =)!

  • GramT 22 Jan, 2011

    I made these this morning for my grandsons. I did add a bit more milk - less than 1/4 cup. The recipe is easy and delicious. Excellent recipe!

  • shannonbpetersen 5 Dec, 2010

    i made these yesterday for my son's birthday breakfast and they were a HIT! the batter came out a little thick, i think i'll add in some more milk next time we make them. the taste was dynamite! so yummy with some whipped cream!

  • alcalkins 25 Nov, 2010

    I used flax seed in place of the eggs and Kefir for the milk. My little ones loved them.

  • natalie80 13 Nov, 2010

    These are the best pancakes I've ever had! Perfect!

  • xobreakfast 20 Oct, 2010

    Spelt flour works well in this recipe.

  • Marthaisgenius 9 Oct, 2010

    These are fantastic and something that I go back to at least once a year when I am roasting pumpkins on a regular basis.

  • Ilyzium 3 Nov, 2008

    As I was saying before msg was cut off, I saute my apple mixture and top with pecans and maple syrup-light of course. Will be making these this weekend for sure!

  • Ilyzium 3 Nov, 2008

    These are without a doubt the best pancakes I've ever had! To go with the pancakes, I saute sliced apples with raisins

  • bryonsbimbo 2 Nov, 2008

    Oh my goodness! pumpkin pancakes! whoever thought of this is a genius! i can't wait to make these!!

  • gearhmi 10 May, 2008

    These are, without a doubt, the best pancakes I have ever had. The first time my wife made them, my brother and his kids just happened to drop by (hmmmm, highly suspicious) and my wife ended up making a second batch to feed all of the hungry mouths. I enjoy them on their own with out syrup, but the maple syrup does go great with the pumpkin flavor. Light, fluffy and moist... make these for someone and they are going to feel special. Just don't tell them how easy it really is.

  • myrthfui 31 Dec, 2007

    These are honestly the best pancakes I've ever tasted. They are so light and fluffy while being incredibly moist at the same time. And the flavor is so rich and decadent that no one would ever guess how easy the pancakes are to make. Much spoiling at the breakfast table with very little effort. That's a winner in my book!