This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

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  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

  • Coat skillet with 1 teaspoon vegetable oil over medium heat.

  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts

284 calories; protein 7.9g 16% DV; carbohydrates 46g 15% DV; fat 7.9g 12% DV; cholesterol 35.9mg 12% DV; sodium 703.6mg 28% DV. Full Nutrition

Reviews (250)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2012
I followed the recipe exact only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them especially the kids--they had seconds! Read More
(175)

Most helpful critical review

Rating: 3 stars
01/02/2012
Sorry Chef John love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good. Read More
(34)
331 Ratings
  • 5 star values: 217
  • 4 star values: 81
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
06/13/2012
I followed the recipe exact only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them especially the kids--they had seconds! Read More
(175)
Rating: 4 stars
11/13/2011
Pretty good pancakes. I would definitely recommend more milk...I used 2c and they were still pretty thick. Also I forgot to add the oil to the batter but it didn't seem to make a difference. They still turned out really good w/o the oil. Read More
(101)
Rating: 5 stars
12/27/2011
This recipe is absolutely fabulous. I used orange zest and juice instead of lemon. I definitely played around with the spices and added quite a bit more of each. Also added a bit more pumpkin and milk and they turned out perfect!:) Read More
(101)
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Rating: 5 stars
11/13/2011
My family loved this recipe! I didn't have a lemon so I used buttermilk instead of the milk and lemon. The batter was thick but made a very nice moist and fluffy pancake with very nice flavor. Thank you for sharing your recipe! Read More
(34)
Rating: 3 stars
01/02/2012
Sorry Chef John love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good. Read More
(34)
Rating: 5 stars
02/21/2012
We really loved these!I made them for Valentines breakfast. I did have to use at least a half a cup more milk. I used buttermilk instead of the lemon and milk. Also I had pumpkin pie spice so I used that in place of all the spices. fabulous recipe! Oh also I used white whole wheat flour and I recommend these to everyone!!! Read More
(34)
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Rating: 5 stars
02/04/2012
I substituted pureed carrots for the pumpkin and it turned out just wonderful! Read More
(32)
Rating: 5 stars
11/13/2011
I tried this recipe today and got rave reviews from some very serious pancake critics in my family. My sons loved them! Excellent for Christmas morning brunch and very light and fluffy! Read More
(30)
Rating: 4 stars
11/12/2011
These are fun fall pancakes. I like min a little thinner so these were a bit too thick for me. Next time I will add more milk. They are very moist. Read More
(27)