“I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.”
12 pancakes

Ingredients Nutrition


  1. Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
  2. In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
  3. Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
  4. Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
  5. Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
  6. Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
  7. This batter also works well for waffles.

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