Marina Polvay's Pumpkin Pancakes
Updated Oct. 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 45 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:30 pancakes
- 4eggs
- 1cup half-and-half
- 2tablespoons melted butter
- Salt to taste, if desired
- ¼cup sugar
- 1cup flour
- 2teaspoons baking powder
- 1cup pumpkin puree (fresh or canned)
- ¼teaspoon freshly grated nutmeg
- ⅛teaspoon cinnamon
- Peanut, corn or vegetable oil for the griddle
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
50 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
- Step 2
Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1½ minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter.
- Step 3
Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.
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Cooking Notes
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Marina
Excellent recipe once tweaked: use half the sugar, half the butter, and just two eggs. I actually used a tablespoon of oil instead of butter, and I always use whey since I have a lot of it from making farmers cheese and straining homemade yogurt. Whey, kefir, buttermilk or milk are all perfect - no need to hunt specifically for half-and-half. Since whey is slightly sour, I only needed to use baking soda. 1 teaspoon is perfect.
Susan
Great recipe! I used leftover pumpkin/sweet potato (50%/50%) from Thanksgiving pie so I used only half the sugar. Very popular!
Chad
These pancakes turned out perfectly and tasted great! Fluffy and light. I was concerned they might not be with the pumpkin, but I was wrong. I used canned pumpkin and pulsed the batter together in the food processor. Couldn't have been easier. I also added some toasted pecans on top!
Jonathan
This was a huge hit in my house. We had this for breakfast with syrup and confectioners sugar and pumpkin spiced coffee. Wonderful recipe!
Alison
Where are the instructions to make the pumpkin puree?
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