Pumpkin cinnamon pancakes
Plain pumpkin purée makes a soft pancake batter with a warm cinnamon flavor. Use unsweetened purée and keep the pancakes small so the centers cook evenly.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Whisk pumpkin, egg, milk and sugar. Fold in flour, baking powder and cinnamon until just combined.
- 02
Step 2
Warm a lightly oiled nonstick pan over medium-low heat. Add small spoonfuls of batter with room between them.
- 03
Step 3
Cook about 3 minutes per side until golden and fully set in the middle. Reduce heat if the outside darkens too quickly.
Make it your own.
- Use thick pumpkin purée; drain watery homemade purée in a sieve before measuring.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
