Pumpkin Pancakes

Whole wheat pumpkin pancakes by Cookie and Kate

So far this fall, I’ve blogged about the perfect pumpkin cookie recipe and surprisingly simple pumpkin beer bread. Why stop there? Let’s continue our pumpkin-fest with a twist on a breakfast classic: pancakes! Yes, pumpkin pancakes!

On Saturday morning, I cooked a colorful breakfast featuring pumpkin pancakes and fingerling potatoes that I bought out of curiosity at the local Super Target. The orange-tinted pancakes were moist, fluffy and positively delectable.

The purple potatoes, a matte aubergine color on the outside, were a shocking amethyst hue on the inside. What do purple potatoes taste like, you ask? Tasty, just like the others! I couldn’t taste the difference. Have you come across any across any purple potatoes this fall?

Here are some photos of my beautiful breakfast:

multicolored fingerling potatoes in red, white and purple

Fingerling potatoes in cast iron skillet

pumpkin pancakes ingredients

pumpkin pancakes

pumpkin pancakes with a side of roasted potatoes

purple fingerling potato on the inside

I followed Big Girls, Small Kitchen’s recipe for pumpkin pancakes, making a few minor adjustments along the way. I’ve included my adapted version here for your convenience.

5.0 from 3 reviews

Whole Wheat Pumpkin Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Incredibly fluffy, delicious and filling whole wheat pumpkin pancakes.
Ingredients
  • 1 cup whole wheat flour (I used white whole wheat flour)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons brown sugar
  • ⅓ cup pumpkin puree
  • 1 egg
  • 1 cup milk
  • ½ teaspoon vanilla
  • 2 tablespoons butter, melted and cooled
Instructions
  1. Mix the dry ingredients together in one bowl. Whisk the rest of the ingredients together in another bowl.
  2. Combine the two, mixing until just combined. Go forth and make pumpkin pancakes!
Notes
Serves two.

To bake the fingerling potatoes, crank up the oven to 400 degrees. Since the potatoes are so small, there’s no need to peel, poke or slice ‘em! Just scrub the little guys under water. Toss the potatoes in olive oil, sprinkle with sea salt and black pepper, and bake for 25-30 minutes. Note: Martha recommends cooking the potatoes in a cast iron skillet that has been preheated in the oven for 15 minutes. That’s what I did and it worked well.

Both the pancakes and potatoes were simple to make. They’re particularly striking when paired on the same plate. Honestly, have you ever seen a prettier breakfast?

Comments

  1. says

    I have been eager to make pumpkin pancakes and your post inspired me! I’ll have to try and make them this weekend! I too have seen purple potatoes in the supermarket and have been curious as to what they are like! Unfortunately I’m not a huge potato fan (although, I LOVE sweet potatoes) so my curiosity stopped there! Maybe I’ll take a stab at trying them soon. :)

  2. says

    you’ve always got the best recipe posts…amazing photos that make my mouth water. i’m a huge fan of trying different types of potatoes so this is right up my alley. fingerlings and purple peruvian (?) potatoes…yummmaaayy

  3. Terri says

    I saw these last night on FoodGawker and came for a peek..I knew I had to make this for breakfast. But hubby doesn’t do pumpkin..but he loves sweet potato..I put some in the oven last night to roast in anticipation of making these pancakes. Soo soo good..he enjoyed them very much. I even had Red Thumb fingerlings…perfect way to roast them in the preheated skillet! I’ve shared this page with several of my internet friends!

  4. says

    I made mashed potatoes once with purple potatoes. They tasted great but they looked so funny! I really want to serve them to a three year old. I think it would make their day! lol. Your pancakes look delicious! When I get my care package from home with a big bottle of maple syrup, this will be the first thing I make!

    • says

      Wow, those are stunning! I’ve seen red-skinned sweet potatoes with white flesh but never entirely purple sweet potatoes. Thanks for sharing, I’ll keep an eye out for them!

  5. RHK says

    I’ve made a big batch of these two weekends in a row and we eat them before work during the week. My husband loves them and he usually doesn’t even like pumpkin. I recommend topping with a little natural peanut butter and a sliced banana…yum! I love your blog and cook from it at least once a week…keep it up!

    • says

      Thanks for your great comment, RHK! It’s about time I made more pumpkin pancakes. Peanut butter and banana sound like killer toppings!

  6. Nicole says

    I’ve been on the quest for the perfect pancake recipe for the longest, as my pancakes usually turn out big and dry. I made these pancakes for breakfast today, and they cam out perfectly! I used Trader Joe’s Pumpkin Butter rather than actual pumpkin puree. I think the difference was mixing the wet and dry ingredients separately. I’ll definitely use this recipe in the future, and play around with other purees and butters. Thanks Kate!

    • says

      You’re welcome, Nicole! Glad you like them. I definitely recommend mixing the wet and dry ingredients separately for pancakes. Mix by hand and don’t overmix or you’ll end up with tough pancakes!

  7. Holly Reynolds says

    I just stumbled across your blog and this recipe today and made them for a laid-back Sunday breakfast! My husband and I both LOVED them and they will now be my go-to pumpkin pancake recipe! On a side-note, I was short about 3 oz of milk and added some apple cider to replace some of the liquid and they were scrumptious :) Thanks for a great recipe!

    • says

      Thanks for commenting, Holly! I’m really glad to hear that you both enjoyed the pancakes. I bet apple cider would be a lovely addition! You might like my banana pancake recipe, too.

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