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.

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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5 Responses

  1. Avatar Gigi says:

    Yum! Great way to start of a cool morning!

  2. Avatar `AJ says:

    I don't even cook any more . . and that makes me want to run right out and buy the necessary ingredients. Of course, pancakes haven't been on my menu for eons, but, like you, I think I might feel a little healthier with the pumpkin in there. Sounds like something I should print out and fix for my grandkids!!


  3. Avatar KarenC says:

    Andrea, these sound great. Can I make them up and freeze to use the Saturday after Thanksgiving?

  4. Avatar Barbara Cross says:


    These pancakes are the best I have ever tasted! Thank you for sharing… I know my grandchildren will love them too!!! I fixed them for our "supper" this evening and we smiled all the while!!!

    Thanks for sharing!

    Barbara Cross

  5. Avatar LeeLee says:

    Absolutley DELISH! Thank you for sharing 🙂