RECIPE: Pumpkin Pancakes

I remember the first time I ever had pumpkin pancakes. I discovered them on the “fall specials” board of The Good Egg and once tasted, I had to make pumpkin pancakes a fall tradition in my kitchen!

Servings: Enough for you and your roomie and just maybe a cake-extra for whoever is sleeping on your couch.



Wet Bowl:

  • 1 egg

  • ½ cup pumpkin puree

  • 1 tbsp coconut oil

  • 1 cup milk (whichever variety you prefer)

Dry Bowl:

  • 1 cup flour

  • 2 tbsp brown sugar

  • 1 tsp cream of tartar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tbsp pumpkin pie spice

  • 1 tsp ground cinnamon

  • freshly grated nutmeg, approximately ¼ of the nut

Beat the wet ingredients together. I use a stand-mixer but a hand mixer or even a good, ferocious stir by hand will work just fine. Set aside. Mix together the dry ingredients in a separate bowl, then gradually incorporate them into the wet. Once fully mixed, heat up an oiled skillet set on medium. Pour the batter onto the skillet to create your desired size of cakes. I just love silver dollar-sized pancakes, but sometimes traditional stacks of three sizeable flapjacks per consumer fill the order.

Topping Options

  • Cinnamon-sugar (just as The Good Egg served ‘em)

  • Pecans or other nuts

  • Butter and Maple Syrup (of course!)

  • Scoop of vanilla ice cream