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High Heels and Grills

husband and wife, foodies for life

Pumpkin Pancakes

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Happy September, friends! I don’t know what it is about the month of September, but it absolutely screams fall to me. Does anyone else feel this way? It’s probably because everywhere I’ve lived, the fall season is so short that if you blink, you’ll miss it – it’s either hot, hot, hot, in August or snowing in October. So in my mind, September equals fall time and what says ‘fall’ better than a little pumpkin in your life?! Seriously. These pumpkin pancakes hit just the spot for my family and I this weekend.

My sister-in-law was the first to make these babies for me and I’ve been hooked ever since. It sure helps that they’re super easy to make. This means they’re one great meal to make for guests!

Ingredients:

  • 3 cups flour
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 3 Tbsp. brown sugar
  • 1 (15 oz) can Libby’s pure pumpkin
  • 3 cups buttermilk
  • 3 eggs
Directions:
  1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
  2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
  3. Heat griddle to medium heat and grease lightly.
  4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
  5. Let other side cook again until lightly browned.
  6. Repeat these steps until all the batter is gone.
I like to serve mine with whipped cream and some hot maple syrup. {For my favorite, easy syrup recipe, click here.} I hope you’re enjoying this lovely change in seasons!

-Sarah

Linking up here.

Comments

  1. great recipe! i wonder if i can get pumpkin pie filling in italy… if not, i might try it with cooked mashed pumpkin.

    for me pumpkin, cinnamon and nutmeg are autumn… my favourite season just around the corner!

    Reply

    • Most recipes that call for canned pumpkin, you should NOT use pumpkin PIE filling!!! So, YES, just used PLAIN cooked, mashed, pumpkin, or the flavor will NOT be right! 🙂

      Reply

  5. Now I have never even heard of pumpkin pancakes. We don’t get pumpkin pie filling here but use fresh – does the filling have added ingredients?

    Have a great week.

    Reply

    • The filling DOES have added ingredients. I’ve made things with fresh pureed pumpkin, and it still turns out good. Though, I do recommend using a cheese cloth (or something similar) to help get some of the liquid out so that it is closer to the texture of canned pumpkin.

      Reply

  12. Oh my goodness, those pancakes look delish! I think I will give them a try next weekend. I found ya on Monday Mingle & I’m a new follower. I hope you have a great holiday weekend!

    Reply

  15. I can’t wait to make these! I love LOVE pumpkin! I just pinned your recipe and will be making them soon! I saw your share at the Craft-O-Matic link party! Thanks for the yummy share!

    Reply

  36. Your photography is really good and the photo makes me want to get a fork and dive right in!

    Thanks for linking up to Foodie Freinds Friday (http://www.foodiefriendsfriday.com/). We would appreciate it if you could add our link party to your page! Thanks so much

    Hope you will come back next week and link up another one of your wonderful recipes!

    Reply

  50. Thank you so much for linking up to A Crafty Soiree! I’ve featured your project in the newest one. Come check it out, it will be up at midnight EST and will also have a giveaway from You Can Make This in it!

    Reply

  64. MMM I have made these twice in the past 2 weeks! They are so so good! Thanks for the great recipe. I made my homemade buttermilk syrup to go along with it and it is to die for! SO delicious!

    Reply

  66. I just found these on Pinterest a few weeks ago, and I had to tell you that these are so fantastic! They are hands down the bf’s favorite weekend treat. Since it’s just us two, I halve the recipe (using 2 eggs), and I lazily substituted pumpkin pie spice for all the spices. I also add chocolate chips. We always have left overs, but they freeze and reheat with a few seconds in the microwave beautifully. Thanks for the great recipe!

    Reply

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