{ Pumpkin Pancakes }

Imagine waking up to the delicious fall smell of these breakfast boys cooking on the griddle. Mmmm, yes please! Cinnamon, brown sugar, vanilla, and pumpkin add that delicious autumn flavouring to your classic morning pancake stack. Serve ’em up farm-fresh style using squash or pumpkin one of these mornings with the simple recipe below!

If you’re like me, you have an ongoing stock of pumpkin or squash purée in your refrigerator ready for all your fall baking and cooking recipes (like this one!). If not and you’ve still got that fella sitting on the counter waiting to be used– well here’s our simple tutorial for making Easy Pumpkin Purée.

Thank you Jessica Musslewhite for creating this delicious fall recipe for our farm. (See her blog for more food inspiration.) And we hope you all continue to enjoy all that delicious garden bounty!

Pumpkin Pancakes

Servings: 16 pancakes


  • 2 1/2 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 cup oil
  • 1 3/4 cup milk
  • 1/2 cup  pumpkin puree


  • Combine all ingredients in a bowl and mix well (or use a blender). 
  • Drop ¼ cup batter onto a lightly greased hot pan.
  • When bubbles appear, flip the pancake over. Cook until the pancake bounces back when lightly touched on top (1 to 2 minutes). Remove from pan. Start your next one. Serve warm.