More Great Recipes: Breakfast

Pumpkin pancakes with spiced pumpkin ice cream

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Makes about 16 pancakes and 1 quart of ice cream

(see spiced pumpkin ice cream)

Ingredients You'll Need

For the pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter,
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin


In a medium bowl, whisk together the flour,

granulated sugar, brown sugar, baking powder,

baking soda, spices and salt. In another bowl,

whisk together the buttermilk, eggs, melted

butter, rum and vanilla to blend thoroughly.

Pour the liquid ingredients over the dry

ingredients and mix with the whisk, stopping

when everything is just combined. (Don't worry

if the batter is a bit lumpy.) With a rubber

spatula, gently but thoroughly fold in the


If necessary, lightly butter, oil or spray your

griddle or skillet. Preheat over medium heat

or, if using an electric griddle, set to 350

deg. F. If you want to hold the pancakes until

serving time, preheat your oven to 200 deg. F.

Spoon 1/4 cup of batter onto the griddle for

each pancake, allowing space for spreading.

When the undersides of the pancakes are

golden and the tops are lightly speckled with

bubbles that pop and stay open, flip the

pancakes over with a wide spatula and bake

until the other sides are light brown. (These

are soft and puffy, so turn carefully.) Serve

immediately, or keep the finished pancakes in

the preheated oven while you make the rest of

the batch.

Serve the pancakes piping hot with a scoop of

ice cream melting into them

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