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Pumpkin Pancakes

It doesn't matter if it's fall or not, pumpkin pancakes will always have a place as a fun spin on the traditional pancake recipe.

You could make these ahead of time or freeze the extras to have as a quick breakfast any morning.


1 can pumpkin puree

4 Tbsp butter, melted

4 eggs

2 lemons, juiced

2 Tbsp maple syrup

2 tsp vanilla

2 cups oats

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg


1) In a large mixing bowl combine the pumpkin, melted butter, eggs, lemon juice, maple syrup and vanilla. Mix well.

2) Add remaining ingredients, mix together until wet and dry ingredients are well combined.

3) Heat a flat skillet or griddle to medium-high, or 350*F. Spread to melt about 1/2 Tbsp butter around the surface.

4) Add about 1/4 cup pancake batter to the griddle. Cook until bubbles of the pancakes pop and the underside is golden. Flip to the other side and cook a few more minutes.

5) Enjoy with a touch of real maple syrup and butter.

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