Pumpkin Week – Pumpkin Pancakes

I love breakfast. Well, breakfast on the weekends. On the weekends I have time for “good” breakfasts – making waffles, omelets, muffins, cinnamon rolls, bacon and eggs… or pancakes.

Pancakes are one of our favorites around here. Mostly because Little Moore likes the syrup. He pronounces it “see-eep.”

This is a fun pumpkin-twist on pancakes. They are not overpoweringly pumpkin flavored, but give you a great taste of fall!

Pumpkin Pancakes
2 eggs
1 c milk
1/2c sour cream
1/2 c pumpkin puree
1tsp baking soda
2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice

Beat eggs. Add milk, sour cream, and pumpkin. Beat again slightly. Sift dry ingredients together, add to liquids and beat well. Bake on hot griddle.

These pancakes taste great in a regular pancake shape, but are fun to make pumpkin shaped. To make pumpkin-shaped pancakes, use a large pumpkin-shaped cookie cutter. Dip the cookie cutter in melted butter, and put on the hot griddle. Spoon in just enough batter to reach the edges of the cookie cutter. When the pancake is ready to flip, remove the cookie cutter, then flip. If there is any batter leakage from flipping the pancake, you can trim this off with the cookie cutter after the pancake is fully cooked.

Serve with plenty of butter and “see-eep.” Enjoy!



  1. What a great way to get into the upcoming Halloween season.

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