Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Pumpkin Pancakes 5.0 (4) 3 Reviews These light and fluffy hotcakes are packed with fall flavor. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2024 Rate PRINT Share Servings: 4 to 5 Yield: 8 to 10 pancakes Jump to recipe Pumpkin pancakes are quite simply the best fall breakfast—and they’re easy to make with this stellar recipe. Pumpkin puree and autumnal spices cinnamon, ginger, nutmeg, and clove give these tasty breakfast treats a warm flavor. Did we mention this recipe uses just six tablespoons of pumpkin so it’s a great way to use up leftover canned pumpkin puree? That small amount packs a punch in these fluffy hotcakes. Pumpkin pancakes are sometimes gummy because the pumpkin is a heavy ingredient, our recipe keeps the pancakes light by careful mixing (not overmixing) and using room temperature ingredients so the pancakes will cook more evenly—cold from the refrigerator milk and eggs are the enemy of good pancakes. How to Keep Pancakes Warm Until You're Ready to Serve Them—and Other Must-Know Pancake Tips Cook Mode (Keep screen awake) Ingredients 1 ¼ cups unbleached all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon kosher salt ½ teaspoon cinnamon ½ teaspoon ground ginger ⅛ teaspoon nutmeg, preferably freshly grated Pinch of ground cloves 1 cup milk 6 tablespoons pumpkin puree 2 tablespoons butter, melted, plus more for skillet and serving 1 egg Pure maple syrup, for serving Directions Combine dry ingredients: Whisk flour, sugar, baking powder, salt, and spices in a bowl. Mix wet ingredients together; fold into dry ingredients: In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients. Mix just until combined, do not overmix: you should see lumps remaining (these will work themselves out). Cook pancakes: Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. 5 More Pancake Recipes to Try: Easy Basic Pancakes Applesauce Pancakes Blueberry Buttermilk Pancakes Bacon Pancakes Skillet Pancakes for Two Originally appeared: Martha Stewart Living, October 2004 Rate It PRINT