Now I will admit, I am not a huge fan of sweet items for breakfast.  I would prefer eggs or a piece of toast over pancakes or French toast, so, those items are not typically on the menu at my house. But lately, Molly has really been into everything pumpkin and asked me to make her pumpkin pancakes. After some research, I came up with a recipe that even I really enjoyed. If you like pancakes and you like pumpkin, then you must make these this weekend!

Also, if you have some pumpkin leftover, try making my pumpkin mask. It is loaded with anti-oxidants and vitamins A, C and E. It also helps jump start the renewal of skin cells and increases the production of collagen.


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest

Mix flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together. In another bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Slowly mix in the flour mixture, and stir just until well combined.

Heat a skillet with a couple tablespoons of vegetable oil and begin spooning the batter into the pan. Cook until you begin to see small bubbles form on the top of the pancake and then flip and cook for an additional minute or so. Serve with a pat of butter and maple syrup.