Pumpkin Pancakes

Recipe provided by: Chef Andy Camm


1 1/4 cups flour
2 tbs sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp Dijon
1/2 tsp salt
1 pinch clove
1 cup low fat milk
6 tbs cooked pumpkin puree
2 tbs melted butter
1 egg


Pumpkin Pancakes

  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with butter and Nova Scotia maple syrup. Chef Andy Camm suggests Acadian Maple Products or Sugarmoon Farm.

Cooked Pumpkin Purée

  1. Choose a pumpkin free of blemishes and heavy for size.
  2. Slice off the stem end of the pumpkin 2 inches from the top; scrape out seeds and membranes.
  3. Lightly brush the inside of the pumpkin with oil or butter. Cook on baking sheet at 375ºF (190ºC) until flesh is easily pierced with a knife, about 1-1/2 hours. Cool on rack.
  4. Scoop flesh into blender or food processor; whirl until smooth. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.
  5. Cover loosely with plastic wrap and allow to drain, refrigerated, overnight.
  6. Use purée within a few days or freeze for later use.

Makes about 6 six inch pancakes.