Pumpkin Pancakes
Nothing says hello fall like a stack of warm, spiced pumpkin pancakes! With a touch of cinnamon, nutmeg, and other cozy flavors, these pancakes are sure to be a hit for breakfast, lunch, or dinner. You can make the puree from many different winter squash, such as butternut, buttercup, kabocha, or pie pumpkin. For a nutty, earthy twist, try swapping in some Kernza flour — a perennial grain with deep roots and a sustainable story — or simply stick with all-purpose flour.Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Large Bowl
- Griddle or Cast Iron
Ingredients
- 1 cup winter squash puree* can use pumpkin, kabocha, butternut, buttercup, or canned
- 1½ cups milk
- 1 egg*
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- 1½ cups all-purpose flour*
- ½ cup kernza® or substitute with additional all-purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon mix and match with other Fall flavors like nutmeg, ginger, allspice
Instructions
- In a large bowl, mix together the squash puree, milk, egg, oil, and vinegar
- In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients and gently fold until just combined
- Heat a lightly greased griddle or pan over medium-high heat. Scoop approximately ¼ cup of batter onto the pan for each pancake. Brown on both sides and serve hot with toasted pecans or pumpkin seeds, maple syrup, butter, or whipped cream.
Notes
Adapted from All Recipes
Nutrition
Calories: 240kcalCarbohydrates: 45gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 559mgPotassium: 231mgFiber: 3gSugar: 10gVitamin A: 6496IUVitamin C: 2mgCalcium: 182mgIron: 3mg
