Recipes // 10.4.11 // Add Comment

Recipe: Spiced Pumpkin Pancakes

These pancakes are for the kind of morning where you can spend a few extra moments indulging.

Spiced Pumpkin Pancakes


1 cup whole-wheat pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

1 cup maple syrup
5 Tablespoons pumpkin seeds, toasted



Preheat oven 350°, place pumpkin seeds in a single layer on a baking sheet lined with parchment paper.

Bake 3-5 minutes, until fragrant and seeds start to have color.

Remove seeds from oven, and combine maple syrup and pumpkin seeds in small microwave-safe bowl.

Heat in microwave on high until hot, about 25 seconds.

Set syrup aside and keep warm.

Pancake Preparation:
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).

Spray a heavy griddle with nonstick spray and heat griddle over medium heat.

Spoon 2 tablespoons of batter onto griddle to form each pancake.

Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer.

Transfer pancakes to plates.

Top with butter and serve with warm syrup.


Add Your Comment

  • Please check your inbox ... your comment will not appear until you have confirmed your identity via email.

Please keep your comments relevant to this blog entry.
Email addresses are never displayed, but they are required to confirm your comments.

When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.

To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put 1 URL in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br /> tags.