Pumpkin Pancakes

Good for breakfast, as a snack or simple dessert.
Course: Breads, Snacks
Servings: 12 pancakes
Author: Catherine Christiano


  • 1 cup unbleached flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 1/8 cup canola oil
  • 1/8 cup water
  • 1 cup buttermilk
  • 1/2 cup canned or cooked and mashed pumpkin
  • canola oil for griddle
  • confectioner's sugar


  • Preheat oven to low and place plates on racks to prewarm.
  • In a small mixing bowl, combine flour, baking soda, baking powder, salt and spices.
  • In a medium mixing bowl using whisk, beat egg. Mix in oil, water, buttermilk, and pumpkin.
  • Add flour mixture to egg mixture and mix using whisk just until all ingredients are incorporated.
  • Heat griddle or frying pan to about 325 °F. Coat with canola oil.
  • Drop spoonfuls of batter onto griddle.
  • Turn pancakes after small bubbles appear and edges start to brown.
  • Remove pancakes to warm plates in oven as they turn golden brown.
  • Serve with confectioner's sugar.


Try scaling up to make more and use up entire 15 oz can of pumpkin. Try experimenting with substituting canola oil for shortening.