Pumpkin.
It’s October and it is time. Pumpkin.
Hold on to your hats. I’ll be all up in your grill with peppermint and chocolate for Christmas before you know it.
For now….
Pumpkin. Don’t fight it.
Sweet. Soft. Cake-like. Pumpkin Cookies with Butterscotch Chips. A-mazing.
Pumpkin Pie Bars. Nuts. Oats. Spices… and Butterscotch chips, for good measure.
Again with the Pumpkin Cookies. They’re that good. Pumpkin Chocolate Chip Cookies sprinkled with powdered sugar.
Now… Pumpkin Pancakes sprinkled with cinnamon sugar and topped with lightly sweetened whipped cream. Lovely Fall weekend breakfast. Inspires weekend napping. What could be better?
Pumpkin Spice Pancakes
adapted from Martha Stewart
makes 14-18 small pancakes
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
1 egg
2 Tablespoons vegetable oil or melted butter
Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.
In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter, it’ll produce tough pancakes.
Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil . Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.
Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.
Serve with whipped cream and cinnamon sugar.. or maple syrup. Delicious!
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Not sure if you’ve already blogged about this but using fresh pumpkin insted of canned is actually pretty easy and also WAY more delicious! The flavor is amazing. Those pumpkin cookies are intriguing, may have to try them!
I love pumpkin waffles this time of year. Now that the weather has gotten cold, I have to pick up a can of pumpkin.
Yes yes yes .. I’m so ready to embrace everything pumpkin! Loving those plump pumpkin pancakes … can have them any time of the day.
Very very good!! That’s what I have to say about your Super Soft Pumpkin Chocolate Chip Cookies!! They are cooling on my counter right now….a perfect dessert for a rainy night! Thanks for the inspiration, these cookies are keepers!!
Oh my word, Joy, those pictures make me crave pumpkinized yummies!! :P I can’t wait until I can go home during break to bake till I drop!
I have never had pumpkin pancakes! Theese look de-licious!
OH BAKE me with a SPOON. Joy these recipes look amazing and its pumpkin time down on the farm AND I have to lose 15 lb in the next month. Seriously, I am sooo sauteed :)
These all look great-thanks pumpkin recipe are great. I cannot wait to get some pumpkin ice cream, pie, cheesecake.
SOOOO totally all over the pumpkin pancakes! And wishing they made butterscotch chips here – but no such luck!
Thanks Joy!
These all look so darn delicious. I love fall flavors–try to indulge year round! Can’t wait to try those soft looking cookies. Yum!
ha ha joy! your blog is so cute and inspiring! your blog is the best thing i’ve ever subscribed to! it really brightens my day!
-catherine eng, 11, 12 on october 16!
These are a fall favorite of mine – for breakfast or dinner! I’ve never used whole wheat flour in my pancakes, but I bet it’s great with pumpkin and the spices, especially the nutmeg. I’ll try these this weekend!
i greatly encourage the chocolate and peppermint goodness. Cant wait! Pumpkin rolls in at a close second.
Joy, I must say that your blog is amazing first and foremost. Now that it is fall, I have been craving pumpkin non-stop. I’m from Massachusetts (where fall is amazing), but I’m currently in the UK (where fall is dull and just colder) with my fiance, and he’s NEVER HAD PUMPKIN ANYTHING before in his life, not to mention canned pumpkin is next to impossible to find here (so is butterscotch chips). I had my mom ship me over two cans of pumpkin and some butterscotch chips before I even saw this recipe, and while my plan was to make pumpkin cinnamon rolls (which were great), I ended up using one and a half cans on making these babies because my fiance ABSOLUTELY LOVES THEM, more than anything I have baked, and more than anything he’s ever had baked good/cookie wise. We whipped through 18 of these in probably 24 hours, and now I have no idea what to do until I get my hands on more pumpkin (fresh OR canned)! But thank you for getting us hooked and bringing a little New England fall to the UK! You’re amazing!
Wonderful!
Just made the pumpkin cookies (both )Just delicious !!
We love Pumpkin here!! I cannot wait to try the recipes that you have shared. We had a pumpkin coffee cake last week. Yummy!!
I LOVE pumpkin! especially this time of year – I have tried your pumpkin cookie recipe before and it was DELICIOUS and oh so yummy. Needless to say all of my friends could barely put them down! oh those butterscotch chips just melt in your mouth- ready to try these pancakes :D
Pumpkin is by far my favorite fall ingredient. As soon as the weather turned cooler this year I started in with pumpkin bars, butter, cookies, dip, and waffles. I’ve got your pancakes on the menu for this weekend – thanks!
Great ways to enjoy the pumpkins! I just picked up another two this morning.
Wishing I could have these for breakfast tomorrow! Maybe next weekend if I am lucky!
Ahhh, love all the pumpkin, which is probably my absolute favorite flavor of the fall season. I eat so much that I’m probably going to turn orange shortly. Thanks for the great recipes!
I make a huge homecooked breakfast every Sunday in my house. I’m always looking for something new to make. These were wonderful. We topped them with a little cinnamon-sugar and some fresh homemade whipped cream. The few that were leftover I later found my husband eating with nothing on them. Love your recipes.
ahh! I have a serious addiction to pumpkin – I MUST try these!
I was looking forward to making this for Saturday morning breakfast but I guess I made too many substitutions and overmixed? Not sure. It was on the griddle a long time but turned out raw in the middle regardless. I did 2 tablespoons of agave nectar vs. brown sugar and used whole wheat pastry flour for the whole batch. I also might have overmixed because I was lazy and put everything into one bowl. Oh well. I ate one raw one and threw the rest out, I will have to try again someday.
I made these last night, yes for dinner, and they were so good! I added about two tablespoons of milk to the batter once it had sat there for a bit because it was rather thick. Regardless, they were amazing.
I remade them. It was me. They are heavenly now. My god, where have you been all my life pancakes? Don’t be like me, read the instructions and change nothing.
I’m so glad I’m not the only one who has this overwhelming desire for pumpkin…my family and friends think I’m nuts!! (except my daughter who comes by her sweet tooth honestly…and pumpkin tooth)! It’s a cold, rainy, dreary day…made my coffee, waiting for fam to wake up,…think I’ll surprise them with these! Thanks!
I made the pumpkin pancakes on November 1 to ring in the month. They were absolutely yummy. Both my husband and 18 month old son loved them. Will def make them again.
Will be trying the cookies this week.
Keep sharing…thanks!
These were delish! Thanks Joy! :)
I made these this pancakes morning and my husband and I are definitely big fans! He didn’t think they sounded good but I made them anyways and we’re glad I did! Thanks for sharing! Mmm.
I think I may have posted a comment already about these but I have to do it again! Made these for dinner tonight and I canNOT get over how delicious they are. So perfectly seasoned and unexpectedly light! With whole wheat you’d expect them to be denser, but NOPE. PERFECT.
Forgot to say I also posted them on my facebook page with full credit to you!
yum!! i want!
I’ve made these delicious pancakes several times now and my kids love them. I find that the pancakes seem a little mushy in the middle and I’ve tried to cook them longer on a lower heat – though they start overcooking on the outside. Is this the intended texture from the pumpkin, or am I doing something wrong? Anyway, they are great. I put raw pecans and maple syrup whip cream on top – yum! Thanks for the recipe.
I’ve made them: absolutely delicious.
:)
Eating these RIGHT NOW and they are the BEST pumpkin pancakes I’ve ever made!! So thick and fluffy and pumpkiny. YUM!!
I’ve been looking forward to going home and making these all semester. Finally as I was frying them up I thought they might not live up to my expectations.
I love them! Moist, light, and flavorful. Thank you Joy, I am content.
Hey Joy,
I have just made up this mixture ready to heat on the pan when some friends come over for brunch. It tastes good already. Thanks for the recipe. I was thinking about blogging about it too and just wanted to make sure that was okay with you.
xx
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