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Pumpkin Pancakes



1 1/4 cups all purpose flour

2 Tbsp light brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

Pinch ground ginger

1 c milk (whole, 2% or almond milk)

1/2 cup canned (or well baked*) pumpkin or butternut squash 1 egg

2 Tbsp vegetable oil

1 tsp vanilla


  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and ginger and set aside.

  • In a medium bowl, whisk together the milk, pumpkin (or butternut squash),egg, vegetable oil, and vanilla.

  • Pour wet ingredients into flour mixture and mix gently until completely combined.(do not over mix)

  • Heat griddle to medium heat.

  • When griddle is warm, ladle batter onto griddle and cook until small bubbles form. Turn and cook other side until light brown.

  • Remove from griddle, spread with butter, and cover with maple syrup or agave.

  • Eat and Enjoy!

*If using fresh pumpkin or butternut squash: Cut a small pumpkin or medium squash in half. Bake on an oiled baking sheet skin side up for about 1 hr on 350* F until very soft. Scoop out of skin and mash well. Cool and measure as needed.


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