Pumpkin Pancakes with Cinnamon Syrup

Oh my goodness! These pancakes were so good, I had to post this recipe right away!  I think this is the first time in my blogging life, that I have posted a recipe on the same day that I made it.  That means its GOOD.  🙂


It’s October, and that means that Pumpkins are in season!  I looooove things made with pumpkin, and will hopefully be providing some great recipes throughout October and November here on CookingDevushki.  I heard that there’s a pumpkin shortage in America.  It seems like there are never really a TON of pumpkins in Moscow, but there is always a little lady selling a few on the street near my house that she probably grew herself at her little house out in the country.  That means its probably a good pumpkin!  🙂

There’s no such thing as canned pumpkin here – so in order to get that lovely orange goodness called pumpkin puree – we do it the hard way – we roast pumpkins ourselves!  Which actually really isn’t that hard at all.  IF you can find a pumpkin in the states 🙂 … you can roast yours too instead of searching for the preservative-filled canned variety.  Here’s how to roast your own pumpkins and make pumpkin puree. If your recipe calls for 1 (15 oz.) can of pumpkin….that equals 1 3/4 C. of homemade pumpkin puree.

Enjoy these pumpkin pancakes.  In fact – go whip some up right now!


Pumpkin Pancakes (from Sarah’s Cucina Bella)

Note: I halved the following recipe and got 4 good-sized pancakes.  The full recipe will make about 8 pancakes.

1 cup flour
3/4 cup milk
1/2 cup pumpkin puree (or canned pumpkin)
1 banana, mashed
1 tsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 tbsp vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg

Combine all ingredients in a medium bowl. Use a 1/3 C. scoop to place on a hot griddle and cook, flipping once when the top gets bubbly.

Note: If you use canned pumpkin, the batter will probably be a bit thick, so make sure you spread the pancake out on the griddle so that it will cook all the way through.

Cinnamon Syrup (from For the Love of Cooking)

Note: There’s another Pumpkin Pancake recipe on For the Love of Cooking’s blog….but it was made with Bisquick, therefore I couldn’t test it out.  Feel free to tell me if you like it!

1/2 C. white sugar
1/2 C. brown sugar
2 TBS. flour
1 tsp. cinnamon
1 tsp. vanilla extract
1 C. water

Stir all the dry ingredients together in a small saucepan. Add the water and vanilla and stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.


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