Thursday, October 26, 2017

Pumpkin Pancake

The joy of waking up on a weekend a little late than usual and having no particular schedule for the day is such a pleasure. Those days call for a beautiful family breakfast. On other days, it is like, husband grabbing some bites of the breakfast; me having it after he has left and mid way my breakfast, a toddler who gets up crying and clinging on to you, that I leave the breakfast and go after him. And then while the kido is having his breakfast hot, I would be finishing off my leftover cold breakfast. And oh in between all this drama, there is a cup of tea that gets reheated multiple times or if I am just fed up of the reheating business, I just have it cold. So, yes the weekend family breakfast is much look forward to, when everyone gets up together and eat together :). 

Last Saturday, I wanted to have these pumpkin pancakes. But Jacob was craving for Omlet. So I thought why not give the little one an option to choose his breakfast as well. After lots of thinking with ehh's and ahh's he finalized on banana bread from previous day. I was expecting some pizza or pasta or pie as the outcome but he made my work easy..he he.. Even though all of us chose something for themselves, every body got a share of everything, to have for breakfast.

So here is our breakfast spread from last weekend. It was awesome to have it sat down together and without rushing through it. The recipe for Banana bread is already up on the blog, Omlet shall follow soon. And this post is to share the recipe for those yummy pumpkin pancakes that make a good breakfast option - filling and yum !


  1. 1 cup of pumpkin puree
  2. 1 large egg
  3. 1 tbsp of melted butter
  4. 1 1/2 cup of milk
  5. 2 cups of all purpose flour
  6. 2 tbsp of brown sugar or regular white sugar
  7. 1 1/2 tsp of baking powder
  8. 1/2 tsp of ground ginger
  9. 1/2 tsp of cinnamon powder
  10. 1/2 tsp of salt

  • In a bowl, beat the egg, melted butter and pumpkin puree. Now add milk to it and beat it again.
  • In another bowl, take the dry ingredients 5-10 and mix it. Add it part by part to the wet ingredients and mix it untill it is all just combined.  You do not have to form a very smooth batter. Some lumps in the batter is okay. Do not over mix it. Let the batter rest for about 10 mins.
  • Heat a griddle or frying pan. Once hot, turn it down to medium heat. 
  • Pour a scoop of the prepared batter onto the hot griddle/frying pan. Cook it for 2 minutes/ untill the base turns golden brown and then flip it and cook it for another 2 minutes.
  • Remove it onto a plate and serve immediately with some maple syrup and whipped cream.
  1. Make sure that you beat the eggs well and also combine all the ingredients just enough (Do not over mix it. Having some lumps in the batter is fine). All these steps help make the pancakes fluffy. 
  2. The batter shouldn't be runny. It should be thick to make a fluffy pancake.
  3. Never stack the pancakes if you are not serving immediately.
  4. You could keep the pancakes warm in the oven at 200 F, if not serving immediately.


  1. When you are in the US, the temptation of making sweet stuff with pumpkins comes automatically, alle? Nammade avide curryil maathram idum... :) The pancakes look so good, craving for some since it's been long since I have had some for breakfast...

  2. pancakes ae my fav...tehse looks super..i`l try ..

  3. Pumpkin pancake looks delicious..and what a yummy spread for a lazy weekend,perfect !!

  4. I would love to dig in..such delicious looking panckaes...great pics too

  5. This is perfect for fall weather!

  6. Ahh..tell me about the weekday breakfast! I can relate to yours very much. Weekends are somewhat stress less. That was so nice of you to serve everything everyone wanted. The pumpkin pancake looks perfect :)

  7. Delicious looking pancakes!Lovely presentation..


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