Pumpkin Pancakes

Pumpkin Pancakes
1st November 2017

Let's use up all the left-over pumpkin and create something easy in the kitchen, and yummy in the tummy! Perfect for a hearty breakfast or as a delicious dessert.


  • 135g Plain Flour
  • 2 Tablespoons Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Ground Cloves
  • Half Pint Milk
  • 6 Tablespoons Pumpkin Puree (pumpkin can be pureed with a hand blender or any other available blender to a medium thick consistency).
  • 2 Tablespoons Butter, (melted)
  • 1 Egg
  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Melt the butter in a saucepan over medium heat.
  4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side until golden brown.
  5. Serve with butter, maple syrup, fresh blackberries with a dusting of icing sugar….yum yum yum!