Pumpkin Pancakes

October 17th, 2014


pumpkin pancakes

Starting to feel the blogging groove again! Thanks to all the kids I teach for keeping me focused and offering many suggestions for what to cook each week. Here is a sample of what they want to make: ice cream, cake, apple pie, more ice cream, brownies, cookies, candy, and more ice cream! Do you see a pattern? So we struck a deal . . . one week we would make sweet dessert foods (with a healthy secret ingredient) and one week savory foods (also with a healthy secret ingredient)! So far they seem pretty happy with the choices.

In honor of fall, Halloween, and a love of all things pumpkin, we made delicious pumpkin pancakes this week, with mini chocolate chips of course! They were a big success and the illustrated pictures they drew were even better! These pancakes are easy to make, use a good-sized helping of pumpkin, and are the perfect size for little hands!

The kids did a great job of polishing these off, even without my pancake consumption expertise. Did I mention the juice cleanse I started 4 days before my 20th college reunion? It’s actually great! It’s from Green and Tonic in Greenwich, CT. It’s called Jumpstart and is half juices (2 green juices, 1 fruitier juice, and a nut milk) and half small, portioned out meals. So today I ate a chia seed parfait, a tofu and raw vegetable salad, and a savory black bean soup (in addition to the juices). I am full, but not stuffed. I’m also really proud of myself for taking good care of me and eating foods that nourish my body.  It’s not easy when you dream about pumpkin chocolate chip pancakes and simultaneously dream about wanting a body like Giselle. Sadly the two do not commonly co-exist! So I aim for a healthy balance . . . some days I indulge my inner pancake monster, while other days I fuel myself with beets and kale, hoping to be the best me possible! I hope to post some of my own juices and raw salads in the upcoming weeks (right after the chocolate zucchini brownies!).

Pumpkin Pancakes (adapted from i am a food blog)

makes about 24 small pancakes


1-cup flour
2 teaspoons cinnamon
Pinch of nutmeg
¼ teaspoon salt
1-teaspoon baking powder
½ teaspoon baking soda

1 egg
½ cup pumpkin
¼ cup yogurt
¾ cup milk
2 tablespoons brown sugar
1-teaspoon vanilla

* ¼ cup mini chocolate chips

Butter for frying (about 3 tablespoons)



Mix all of the dry ingredients together in a medium sized bowl. In a separate bowl, mix together all the wet ingredients. Add the wet ingredients to the dry. Mix just until you don’t see any flour streaks. This is about 7-8 stirs. Do not overmix! Add the mini chips and stir another 2-3 times.

Heat a large non-stick frying pan over medium/medium-low heat. Add a pat of butter. When hot, spoon 1 tablespoon of batter into the frying pan, leaving a bit of room between each pancake for flipping. When you start to see tiny bubbles in the middle of the pancake it is ready to be flipped. Once you flip the pancake it needs another 1-2 minutes before it is ready. Remove to a foil tray for easy re-heating in a 200 degree oven.



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