Cooking For Others: Pumpkin Pancakes


EVENT: Sunday Morning Breakfast
VENUE: Cara’s New Apartment, Prospect Heights
OCCASION: None at all
MENU: Pumpkin Pancakes with Honey-Nutmeg Butter, Coffee, Maple Syrup

If the responses to our Grill Pan Giveaway (about your favorite fall foods) were any indication, autumn makes us crave pumpkin like summer made us yearn for tomatoes. Come October, pumpkin gets stirred into cheesecake, quickbreads, muffins, pies, and more–even if it comes from a can we could technically have opened at any time of year.

To note, you can totally mess around with real pumpkins, and other kinds of squash as we do in Phoebe’s Brisket-Pumpkin Chili or my Inside-Out Ravioli Pasta. But for baking purposes, the stuff that comes in the can works wonders.

I had the idea to make pumpkin pancakes a while back, and eventually I got around to actually making them. In pancakes, pumpkin works like ricotta or yogurt, making the pancakes slightly denser, almost more egg-y tasting.

Though I was recently inspired by this recipe to combine the flavors of pumpkin and butterscotch–or caramel–for the moment, I’ve stuck with the go-to pumpkin flavors, nutmeg and cinnamon here. Those spices get a second moment in the sun, since they also get mixed into a sweet-salty honey butter, which is fantastic atop a stack of pumpkin pancakes. If you’re in an indulgent mood, that is. Which of course you are. Since Sunday is Halloween, we figure these are a perfect breakfast, either to get you started on a day of treats, or to finish up a tricked-out weekend.

From my kitchen, wishing you a sweet Halloween, to yours,



Pumpkin Pancakes
Serves 2

These are easily made dairy-free. Just sub almond milk for the milk and a neutral oil for the butter. And, of course, skip the butter.

1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled

Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.

In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.

Pour the wet ingredients over the dry ingredients and fold until they are only just combined–a few lumps remaining are fine.

Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about 1/4 cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.

Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.

Honey-Nutmeg Butter
Makes 1/2 cup

1 stick butter, softened
2 tablespoons honey
1/4 teaspoon nutmeg
pinch of cinnamon
pinch of salt (if using unsalted butter)

Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you’re ready to use. Then, let it soften slightly.

Posted in: Cooking for Others
  • Really Hungry


  • Hannah

    This looks amazing…we made pumpkin-chocolate-chip bars last night, and these look sooo good!! I love pancakes, I love pumpkin, so I think I’ll definitely love pumpkin pancakes. 😀 Thanks for all the amazing recipes!

  • Jessie

    The honey-nutmeg butter combination is wonderful! I’ve made honey butter before, but adding nutmeg is such a good idea. Thanks for the tip!

  • Jessie Blum

    Honey Nutmeg Butter! Ooooh.. what a delicious addition to an already delicious pancake! I love the way that pumpkin makes things taste so rich and moist, without adding a lot of heaviness. Yum!!

  • Crystal Cheyne

    My 2-year old son is obsessed with pumpkins right now! We’ve been to two pumpkin patches and he’s going as a pumpkin for Halloween! We will definitely be making these pancakes on Sunday morning.

    I love your blog and wish you both continued success in all your culinary endeavors!

  • thechirpybird

    Yes please! I’ll ABSOLUTELY be trying this!
    xox tash

  • SeattleDee

    Honey Nutmeg Butter, mmmmmmmm, I’m ready to enjoy those flavors on pancakes, on biscuits, on cardboard for goodness sakes. But despite your tempting pancake post, I just don’t enjoy pumpkin anything… except jack o’lanterns.

  • Jaime Ramsay

    Love pumpkin pancakes and have been wanting a recipe – thank you!

  • Amy Thomas

    Oh la la… these look so delicious…

  • Chelsea

    I’ve been meaning to try making pumpkin pancakes for so long! Maybe I’ll try them now that I have a tried and true recipe to use :) Thanks!

  • Mrs. Mix It

    looks so yummy!!

  • Brebeauty

    You had me at honey nutmeg butter. These look so great!

  • Anonymous

    This couldn’t be better timed, my daughter made pumpkin pancakes at school today and came home and asked me for some. Also, loved your Ina interview! xo

  • Antanina Photography

    I tried a instant pumpkin pancake mix from Target/Archer Farms – only OK – your recipe sounds way better!

  • Sarah Allen

    So far this Fall, I’ve made pumpkin muffins, bread & pie! I’ve never tried pumpkin pancakes as of yet, but I’m excited to expand my pumpkin horizons into the pancake world. :)

  • kate

    Those pumpkins are so warty, they could only have been in Arkansas :) These pancakes look delicious, and as it is finally fall feeling here, I can’t wait to try them out. The butter also looks like it would be delicious on ANYTHING!

  • Alex

    My love for pancakes has made me an expert on the subject. All I can say about these is that they were some of the best pancakes I’ve ever eaten. Perfect for a cool fall Sunday mornings. But luckily for me, I could have them year round thanks to canned pumpkin… hint hint, Cara 😉

  • Adele

    These were amazing and easy to make – the butter just makes it extra delicious!

    • BGSK

      Glad you enjoyed!

  • Samlbroo

    I made these pancakes for breakfast on Halloween and they were fabulous! Just like mini pumpkin pies, but not quite as pumpkiny. The butter was TO DIE FOR, and I added some of the leftover butter to mashed potatoes for dinner.

    • BGSK

      Isn’t that butter something else? I was thinking of adding it to sweet potatoes–glad to hear it was great in mashed potatoes.

  • Hannah

    We made these the other morning – they were amazing!! We did ours gluten-free and dairy-free, but they still turned out very moist and cohesive. They were absolutely delicious!

  • ShortSkirtsandScience

    These are really amazing! I made them for a post thanksgiving brunch and everyone loved them!

  • Bonnie

    I just met you and your pumpkin pancakes over on Mary’s blog. I’m looking forward to exploring your blog and perusing your cookbook. Congratulations!


  • Jeff

    This is a great recipe!  I did not put in the pumpkin , but substituted mashed sweet potato. They turned out delicious!

  • Carrie

    We just made pumpkin pancakes… we used rolled oats so they are extra healthy! Check them out — you can find them at

Need more desserts? A Baker's Dairy-Free Dozen.

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