Pumpkin Pancakes

8 to 10 pancakes

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.


  • 1 ¼ cups unbleached all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon cinnamon

  • ½ teaspoon ground ginger

  • teaspoon nutmeg, preferably freshly grated

  • Pinch of ground cloves

  • 1 cup milk

  • 6 tablespoons pumpkin puree

  • 2 tablespoons butter, melted, plus more for skillet and serving

  • 1 egg

  • Pure maple syrup, for serving


  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.

    Pumpkin Pancakes
    Sang An
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