Make them this weekend! Mary’s Easy Pumpkin Pancakes Recipe


two single pancakes with maple syrup on a plate

Image via Wikipedia


These are the world’s easiest pumpkin pancakes…and my son’s favorite breakfast.  They are also full of Vitamin A.  I don’t use any measuring tools at all.  I just shake stuff in and it comes out right.

You will need

  • Box of Aunt Jemima’s Complete Pancake Mix (the kind you just add water to)
  • Can of Libby’s pumpkin
  • Butter
  • Canola oil
  • Brown sugar
  • Cinnamon
  • Ginger
  • Ground cloves or ground nutmeg
  • Real maple syrup (don’t use imitation kind)
  • Optional: chopped, toasted pecans

In a large bowl, lightly blend dry pancake mix and canned pumpkin puree to form a thickish paste.  You will probably use 1/4 to 1/2 of the can, depending on how much batter you are making.  Add water to thin the mixture until you have a thickish batter consistency, but do not over-mix.  Add at least 2 tbsp of brown sugar, more if desired.  Add 1 tsp cinnamon (or to taste), 1/4 to 1/2 tsp ground ginger (or to taste), and a sprinkle of nutmeg or ground cloves, or to taste.  Blend gently into the batter.

Prepare the pan by melting a hunk of butter in canola oil.  Just as the butter melts, pour it into a small bowl or ramekin to reserve for frying the next batches.  The pancakes in — the canola oil helps  keep the butter from burning, while the butter imparts a delicious flavor (and you won’t need to add butter to the prepared pancakes).

Ladle pancake batter into hot pan, smoothing the batter out with the back of a wooden spoon.  Cook on medium heat until the sides look done and bubbles are popping dry, then lightly flip to cook on the other side.  These are kind of thick pancakes (spreading them out with the spoon helps), so you have to take care to cook them well and evenly so they are cooked through.  Remember to flip pancakes just once.

Serve these with real maple syrup!  They are good even without syrup, though.  One way to impart the maple syrup flavor without too many extra calories (this also makes them a LOT less easier for little kids to eat) is to pour a little syrup in a saucer, then brush the hot pancakes lightly with the syrup and a pastry brush.  You get all the real maple flavor you need without the stickiness!

Another yummy option: toast some chopped pecans in a hot, dry frying pan (or on the broiler pan of your toaster oven) and sprinkle on top of the pancakes.

They are soooo good! 🙂  Do you make pumpkin pancakes at home?  How do you make them?

About Mary Fletcher Jones

Mary Fletcher Jones is a mom, teacher, and blogger. Her blogs include Autumn in Virginia, Cool Yule Blog and You Can't Make This Stuff Up, among others. She is also the creator of "Living Well With Autism," an online resource for caregivers of children, teens, and adults with autism and related special needs.
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