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Pumpkin Pancakes

 It's Thanksgiving and pumpkin pancakes are a great way to start the day. These pancakes are delicious served with maple syrup but add a dollop of whipped cream and toasted pecans, well then it's really over the top delicious.
I still have pureed pumpkin in my freezer so I'm trying to use it before I buy any more. I have been tempted as I walk past the large bin of pumpkins at the supermarket. In the meantime I have been gifted with pie pumpkins from a dear friend. Thank you Susan.
  • 3/4 cup pumpkin puree
  • 1 egg
  • 2 tablespoons oil
  • 3/4 cup buttermilk
  • 1 cup flour
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  1. In a medium sized bowl, whisk together pumpkin, egg, oil, and buttermilk.
  2. In a separate bowl mix together dry ingredients.
  3. Stir into pumpkin mixture just until combined.
  4. Heat griddle to medium high heat, oil surface lightly.
  5. Scoop batter on the heated griddle, 1/4 cup size for each pancake.
  6. Fry until bubbles start to form, flip and cook until golden brown on both sides.
  7. Serve hot off the grill. Serve with butter and maple syrup or with maple syrup, a dollop of whipped cream and toasted pecans. 

Happy Thanksgiving!


  1. Happy Thanksgiving to you too Betty. Those pancakes look perfect and sound absolutely delicious!

  2. Happy Thanksgiving !! Those cakes look very tasty !!

  3. I made these this morning, but I needed to add quite a bit more buttermilk. We took your suggestion of the whipped cream and pecans (why not, its a holiday). Also added a sprinkle of cinnamon on top of the whipped cream. Yummy! I will make these again!

  4. These were so so good! I halved the ginger and added 1/4 tsp nutmeg. Amazing! And really filling, too.


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