• His Girl Sunday

Holiday Season Pumpkin Pancakes

On of our Saturday morning traditions is to wake up and eat a nice breakfast and relax for as long as the day will allow us. I look forward to getting my bacon, eggs, and pancakes after a week of hustle and bustle. Since we had leftover homemade pumpkin puree we decided to add that to the pancake recipe that was passed down to us. Anybody else do pumpkin flavored recipes and treats into December? I do! These were so good I thought it would be sinful to not share the love!



Prep Time: 10-15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

Yields: 15-18 small pancakes

The Cast and Crew

  • 1 1/2 cups all purpose flour

  • 1/2 tbsp coconut sugar (you can also use the same measurement of regular sugar)

  • 1 1/2 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 1/2 tsps ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1 1/2 cups buttermilk

  • 3/4 cup pumpkin puree

  • 2 eggs

  • 3 tbsps melted butter (and more for greasing the skillet)

  • 1 tsp vanilla extract


Grab a large glass bowl and measure out 1 1/2 cups all-purpose flour.



Add in 1 1/2 tsps baking powder.



Sprinkle in 1/2 tsp salt.



Measure out 1/2 tbsp sugar, as you can see I couldn't find my 1/2 tbsp! Grr... we make do. We have been using Coconut Sugar as a healthier alternative, but you could also use regular sugar at the same measurement, judgment free.



Don't forget to put in the delicious spices to give it that holiday flavor. Add 1 1/2 tsps ground cinnamon!



Next, put in 3/4 tsp baking soda.



Back to the spices, measure out 1 tsp ground ginger and add that to the dry mix.



Lastly, to give it a little love, add 1/2 tsp nutmeg.



Whisk all of your dry ingredients together until they are thoroughly combined and set it aside to make your wet mix.



In two separate glass bowls, separate the egg yolk and egg whites! This is a little family secret that has been handed down and will make your pancakes light, fluffy, absolutely delectable.



To the bowl of egg yolk, add in 3 tbsps melted butter.



Then pour in 3/4 cup pumpkin puree. You can use canned for this but I already had lots of puree from making Thanksgiving pies so I had it fresh. If you are interested in doing that check out my last post, it is so easy! https://www.hisgirlsunday.com/post/perfect-pumpkin-puree



Take your beaters and make sure that everything is thoroughly combined.



Then you are going to add 1 tsp vanilla extract.



Pour in 1 1/2 cups buttermilk, seems like a lot I know but just trust me and keep pouring!



Grab a rubber spatula and mix all of the wet ingredients together.



Now get someone to hold the camera so you can safely pour all that pumpkin goodness into the flour mixture.



I combine by hand with the same spatula, this is the start of that process! Keep on going!



Alright, when you have perfectly mixed everything it will look like this, but we have one last thing to do!



To give your pancakes that fluffiness that we all want you need to tend to your egg whites. Rinse off the beaters and place them into the egg whites.



Set them on medium-high until they begin to look white and foamy like this. Don't stop there!



You see those little snowy mountains? That is what you want to see when you raise your beaters up out of the egg whites. That is how you know you are finished!



Slide those into the batter and fold them in. Fold, fold, fold! That is key, you don't want to mash the egg whites that you just worked so hard on.



This is a close up of my batter with the folded egg whites. It's okay if they aren't entirely covered, you don't want big chunks of egg whites but a little peaking out like this is fine.



Cooking Directions: Using some sort of scoop, you can pour them out onto a greased skillet on low to medium heat. I grease with spray canola oil but you can also use butter if your heart desires. Make sure you leave plenty of room between them for the batter to expand. Cook for a minute or two until the batter bubbles around the edges and then flip.


This is my finished product with maple syrup and homemade butter courtesy of my mother in law! Yummmmmmm!



Voila! Pumpkin pancakes, happy bellies, restful holiday season Saturday mornings.



Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday.

For more liturgical living resources check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to celebrate feast days.


Praying for you as we build tradition together!

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