Sharing Stories in Bits & Bites

Perfect Pumpkin Pancakes

It must be autumn, suddenly we are inundated with pumpkin flavoured everything! Actually, as far as pumpkin goes…not a fan. Especially pumpkin pie. I’m sorry, I just don’t like it. Everyone else in my family does, so I try to play nice and use it now and again. Kinda hard to avoid this time of year. This past weekend was fall perfection! As the sun shone through the turning leaves, I was inspired to finally dust (just a few really visible spots), pull out the fall decorations and I even woke up early to make pancakes. Okay, now this is embarrassing …I don’t really like pancakes either! I know!  What kind of a foodie am I???

There I was getting all “autumn-y” so I decide to create pumpkin pancakes! Ahhh…but they had to be ones that I would like, and therein lies the rub. After some playing and fiddling , mixing and tasting, I waved my magic wooden spoon and tah-dah! This recipe ‘magically’ appeared! Annnnddd yes, I like them. No really, even though they have a distinct pumpkin flavour and they really are pancakes. I thought they were deee-lish! Taking it a few steps further overboard, I used my decorators tube and piped the batter into fall leaf shapes. My kiddos loved it, so that was cool, despite the huge mess! You just pipe the outline onto the griddle first then wait a few minutes while it browns, then add the inside. Drink at least one cup of coffee before you attempt this art project…and no the rest of them didn’t look as good as the one in the photo.

Pumpkin Spice Pancakes ~serves 6-8


  • 2 cups unbleached flour
  • 2 cups whole wheat flour
  • ½ cup ground flax
  • 2 tbs baking powder
  • 2 tbs baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 2 large eggs, room temperature, beaten
  • 1½ cups spiced pumpkin pureé  (see below)
  • 3 tbs melted butter
  • 2 tbs honey


  1. Sift all dry ingredients together
  2. In a large bowl stir buttermilk, eggs, butter and honey together
  3. Add dry ingredients, alternating with pumpkin pureé, to wet ingredients…does that make sense? a bit of dry, a bit of pumpkin
  4. Stir together, it will be a bit lumpy, do not over mix
  5. Brush a medium-hot griddle with butter, either pipe on batter or pour about ¼ cup for each pancake
  6. Cook until you see bubbles appear on the surface, flip and cook for another minute and a half
  7. Serve with MAP syrup…maple, apple pumpkin, below

Pumpkin Pureé


  • Half of a pumpkin, seeds and filling removed, chopped into approx 2″ squares
  • 2 tbs ground cinnamon
  • 2 tbs ground nutmeg
  • 1 tbs ground cloves
  • 1 tsp fresh grated ginger


  1. Place pumpkin flesh side down on a baking dish, add a little water
  2. Bake for a half hour at 350°
  3. Once flesh is soft remove from oven and cool
  4. Scrape into a bowl, add spices, mix well
roasting the pumpkins

Maple, Apple, Pumpkin Syrup


  • 1 cup pumpkin pureé
  • 1 cup apple sauce
  • 2 cups maple syrup
  • 1 tbs butter


  1. Mix above in a small saucepan over medium heat for ten minutes
  2. Serve warm with pumpkin pancakes

That’s it! Super easy, truly delectable and despite the fact that I dislike BOTH pancakes and pumpkins…it’s me approved 🙂 Never too late to try something new, never know what else I might like…maybe I should try…liver? Nahhhhh!

Try to learn to breathe deeply, really to taste food when you eat, and when you sleep really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough. ~ William Saroyan

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