Pumpkin Pancakes to Light Up Smiles


Cool, crisp mornings are perfect for long, lingering breakfasts.  I love brewing a big pot of Peet’s coffee while I make my family a big breakfast that we can nibble on throughout the day. One of our favorites is pancakes.  (Food for Thought: A News Cafe readers probably remember my battle against pancake batter in a can.)  A hit in our house is the pumpkin pancake.  It’s perfect for autumn, and I feel a little less guilty feeding my kids pumpkin pancakes thanks to all the amazing health benefits pumpkin provide. Full of Vitamins A , C, E and loaded with carotene, the pumpkin really does pack a nutritional punch.  Serve the pancakes with sautèed apples or pears for a delightful twist.
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Pumpkin Pancakes

2 cups all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon FRESH grated nutmeg
1/2 teaspoon ground cloves (optional)
1/2 teaspoon salt
1 cup buttermilk
1/2 cup sour cream
3/4 cup canned solid pack pumpkin, NOT the pumpkin pie filling
3  eggs
3 tablespoons melted butter (unsalted)
Chopped pecans as optional garnish
Maple syrup

Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, sour cream, eggs and melted butter in medium bowl until combined. Add to dry ingredients and mix until smooth.

I use a griddle to make our pancakes, but a skillet works fine. Pour pancakes into desired shape and size onto the griddle.  Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook an additional 3 minutes.  Serve pancakes with chopped pecans and maple syrup.


Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.

Andrea Charroin

Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.

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