Pumpkin Pancakes


I know these pumpkin pancakes are usually Autumnal in feeling, but it was a little cold in London this morning, and it was great to have the warmth! I love Autumn, its my favourite season, and I’m getting ready for it with the pumpkin flavours. I have a box in my kitchen which is filled with cans of pumpkin as it was a little difficult to get hold of a couple of years ago, so I always panic buy whenever I see cans! Fortunately they stock cans in my local Waitrose year round now, which makes me a very happy lady! When we get closer to Autumn I’ll share my husband’s favourite cake ever, which is a pumpkin spice cake. I have never met anyone who didn’t go crackers for it.

Anyway, back to this recipe – these pancakes were really yummy, and I batch cooked them so we could eat some for breakfast, and to freeze the rest later. If you don’t want to freeze them just adjust the ratios of the recipe. To freeze, cool the cooked pancakes, then separate using baking paper, wrapping with tin foil, and putting in a ziplock bag.

If you would like these sweeter, I would suggest adding maple syrup to them. Roughy 1 tbsp per 4 pancakes added to the batter would be great. I also drizzled maple syrup on ours (as in the picture), and I added a little unsalted butter.

As always, I hope you love these as much as my family do.

Love, Natalie x

Ingredients (serves 24 pancakes):

3 cups of self raising flour
4 tsp baking powder
1/2 tsp baking soda
3 tsp Ground Cinnamon
1/2 tsp Ground Ginger
2 tsp Allspice
Pinch of salt (optional)
1 cup of Pumpkin (from a can or pureed pumpkin)
40g Unsalted Butter, melted
2 cups Milk
4 Large Eggs
Oil Spray for cooking, or your oil/butter of choice


  1. Sift the flour into a bowl, and add the baking powder, baking soda and all of the spices. Also add the salt if using.
  2. In a separate bowl whisk the pumpkin with the butter, then whisk the milk an eggs in. Pour in the flour mix, then whisk together until well combined.
  3. Heat a frying pan and spray with cooking oil. Cook the pancakes in batches of 3-4 by spooning 2-3 tbsp into the pan to create each pancake. Turn over and cook the other side once golden and bubbles are forming on top. Repeat with the remaining pancakes.

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