Scenes From My Pantry: Pumpkin Pancakes

I can stare into my pantry in July with my shelves lined with “this and that,” and look straight at the can of pumpkin and completely ignore it.  Looking through my pantry in October that same can of pumpkin will immediately capture my attention.  Grocery store shelves are lined with Libby’s canned pumpkin all year.  So, why is it only enjoyed in the fall?

My new challenge has been how do I fuel my fifteen year old’s body to support his passion for playing soccer.  He arrives home and manages to tear through cabinets for a quick carb fix, this may include an almost entire box of  Pop Tarts (I know bad mom).  I am always on the hunt for quick meals for him when his body is burning everything that it has coming through it-

I searched the pantry and came across the items needed to make a stack of homemade pumpkin pancakes.  This was a quick, more nutritious than a box of Pop Tarts way of giving my son the needed fuel on the soccer field.  Served with a tall glass of whole cold milk made for a decent balance for him.

The pancakes were really good.  A great light texture with a mild flavor of pumpkin laced with warm fall spices of cinnamon, allspice and ginger.  I even made an extra batch of pancakes and placed them in the freezer for later.

Proof that pancakes are not just for breakfast anymore.

Pumpkin Pancakes
Makes 12 pancakes
Recipe from

1-1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1.  In a bowl, mix together the milk, pumpkin, egg , oil and vinegar.  Combine the flour, brown sugar, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Stir into pumpkin mixture just enough to combine.
2.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

27 thoughts on “Scenes From My Pantry: Pumpkin Pancakes

  1. That's so funny, Velva. I made Pumpkin Pancakes for dinner tonight! As I look at your recipe, I notice your recipe calls for vinegar. Curious as to how that worked out? We topped ours with Maple Whipped Cream. Oh so yummy! Thank you so much for sharing…


  2. What a great way to start a cool fall day! These would make perfect fuel for a variety of activities! Thank you for sharing! I have a can of pumpkin staring at me now!


  3. The idea of having a fifteen year old boy freaks me out (particularly since Little Man just turned two) but I'm looking forward to having a child I don't have to chase around to feed 🙂 Going to mentally bookmark these pancakes for Hubster and me until Little Man starts appreciating food besides white pasta 🙂


  4. They look good enough to eat!!Love using pumpkin in all kinds of things. These look wonderful.If you make extras, you can freeze them. They warm up fast in the microwave or toaster oven.


  5. Pancakes are one of my very favorite things to have on hand too, Velva. 🙂 Yours are so thick and fluffy and wonderful. 🙂 Pumpkin is a year round veg here in Oz and I've been loving it. 🙂


  6. I can empathize with you on the youth sports deal. Thankfully today is Trevor's last practice for the regular season of football. That 14 y/o has been consuming some serious calories and not all of them healthy.


  7. Who can resist a pancake…I can't. I know what you mean about the canned pumpkin being bypassed on the shelf until October. Funny, it's a seasonal thing.


  8. The only reason canned pumpkin sits on my shelf, is that I buy so much of it and then can't use it fast enough. Love pumpkin! I have a pumpkin streusel recipe, but would like to try your version. Looks amazing!


  9. This is a mouthwatering recipe! I'm loving the fall flavors this fall and pumpkin pancakes are the perfect weekend breakfast treat! Gotta try these. Thanks!


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