Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Pumpkin Pancakes 5.0 (2) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 29, 2020 Rate PRINT Share Yield: 8 to 10 pancakes Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes. Ingredients 1 ¼ cups unbleached all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon kosher salt ½ teaspoon cinnamon ½ teaspoon ground ginger ⅛ teaspoon nutmeg, preferably freshly grated Pinch of ground cloves 1 cup milk 6 tablespoons pumpkin puree 2 tablespoons butter, melted, plus more for skillet and serving 1 egg Pure maple syrup, for serving Directions Whisk flour, sugar, baking powder, salt, and spices in a bowl. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Sang An Originally appeared: Martha Stewart Living, October 2004 Rate It PRINT