Pan-Fried Pumpkin Pancakes


When I tell the Alchemist I’m making pumpkin pancakes for dinner, it makes her day. Not only are these ‘cakes delicious, they’re dirt cheap to make.

I adapted this recipe from the book Independence Days. The original didn’t quite work, but I want to issue credit where it’s due.

Yields 8 filling pancakes which reheat quite well.


  • 1 15 oz can pumpkin
  • 1/3 cup sugar or honey
  • 1.5 tsp cinnamon (I use Pampered Chef’s Cinnamon Plus blend, which is closer to pumpkin spice mix in flavor. Adjust this based on your preferred pumpkin pie spice combination.)
  • 2 eggs
  • 1 3/4 cup milk
  • 3 cups whole wheat flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • Oil for frying

Add pumpkin, eggs, milk, cinnamon, and sugar to a large mixing bowl.


Mix thoroughly, then add flour, salt, and baking powder.


Batter will be stiff, not terribly pourable. I use a 1/2 cup measure for adding batter to the pan.


Heat a generous amount of oil over medium to medium low heat until shimmering. Add a scoop of batter. Cook until the pancake has cooked about halfway through up the sides.


Flip the cake CAREFULLY. The hot oil loves to splatter.

Test for doneness by poking the center. It should be firm, not springy. If necessary, adjust heat to cook pancakes through without burning one side.

Test for doneness by poking the center. It should be firm, not springy. If necessary, adjust heat to cook pancakes through without burning one side.

The trick is the last step. Even though I’ve been making these for a couple months now, occasionally I’ll still fail to cook one all the way through. On my stove, a burner temperature closer to medium-low once the pan is hot seems to be the correct way to go. It takes patience to cook the whole batch, but this is food that truly sticks to your ribcage. Incredibly filling and relatively nutritious owing to the whole grain flour and pumpkin.

In my plan to get through the next 12 days on $70, these are going to be made at least twice.


3 Comments on “Pan-Fried Pumpkin Pancakes”

  1. Margaret says:

    Totally making these for dinner tonight! Thank you!

  2. […] I’m still a novice gardener despite my grand ambitions, but last year we had a few eidetic vegetable experiences from our own garden. Despite buying shelling pea seeds by mistake, we picked them at snow pea stage to avoid the vellum layer and they were incredible. Picking an entire salad spinner of basil to make pesto. The buttery, nutty sweetness of sauteed, just picked zucchini. Having so many cucumbers that cucumber water could be made ‘just because’. The smell of roasting pie pumpkins in the oven, and experiencing the fluffiness the resulting puree gives to my pan-fried pumpkin pancakes. […]

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