Pumpkin Pancakes

Pumpkin Pancakes

There is a very popular breakfast place on the upper Cape, and it just happens to be located in my hometown—lucky me!  Moonakis is open for breakfast and lunch only; and, if you go there on a weekend, plan to be there early—otherwise you’ll be waiting for a table with a lot of other hungry people.

Moonakis is particularly well known for its pancakes—in addition to the regular pancakes on the menu, the seasonal offerings are wildly popular.  During the summer, my daughters love Moonakis’ lemon poppy seed pancakes; but, right now, pumpkin pecan pancakes have made their annual fall appearance.  Before too long, cranberry pancakes will be showing up on the menu.

Much as I enjoy going to the restaurant, there are no lines in my kitchen.  I’m a pro at making pancake batter from scratch—and, with Roger doing the flipping, pumpkin pancakes were on our menu and table this weekend.

Fluffy, moist pumpkin pancakes with lots of melted butter and maple syrup—breakfast doesn’t get much better than that.  Now that fall is here, it’s time to put them on your menu.  Enjoy…

One year ago:  Chicken Stuffed with Golden Onions and Fontina

Two years ago:  Pumpkin Cupcakes with Cream Cheese Frosting

Three years ago:  Make-ahead Oatmeal

Pumpkin Pancakes

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  • 1 1/4 cups flour
  • 2 tbl. light brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup milk (whole or 2%)
  • 1/2 cup canned pumpkin
  • 1 egg
  • 2 tbl. vegetable oil
  • 1 tsp. vanilla extract


In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg; set aside.

In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract.  Pour the wet ingredients over the flour mixture and whisk gently until completely combined.  Set aside for 5 minutes.

While the pancake better is resting, heat a griddle to medium heat.  Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.

Ladle 1/3 to 1/2 cup of the batter onto the griddle for each pancake.  Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set.  Flip and cook on the second side for an additional 2 minutes, or until golden brown.  Serve immediately.  Leftover pancakes can be frozen for up to 1 month.

Makes approx. 6 pancakes.

Pumpkin Pancakes

Fran’s Notes

If you prefer your pancakes a little spicier, you can add 1/8 teaspoon each of ginger, cloves and/or allspice.  You can also just substitute 2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg called for in the recipe.

Source:   Adapted from a Brown Eyed Baker recipe

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