Pumpkin Pancakes

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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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: pumpkin, winter squash

Season: Fall, Winter

Diet: Vegetarian

Servings:

Calories: 240kcal

Author: Molly Luzbetak

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