Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Pumpkin Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Yield: 8 to 10 pancakes Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes. Ingredients 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 ⅛ 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 Directions Whisk flour, sugar, baking powder, salt, and spices in a bowl. In a separate bowl, stir together milk, pumpkin puree, butter, and 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. Sang An Rate it Print