Friday, September 9, 2016

Pumpkin Swirl Pancake Recipe

It’s getting closer to fall
 and time for all that autumn comfort food!  
I’m jumping on the pumpkin bandwagon
with this Pumpkin Swirl Pancake recipe.

 We’ve picked a few of our “pumpkins” which are actually
 crookneck type pumpkins or winter squash. 
They’re huge this year!
I'm guessing I shouldn't have planted them in the little garden. 
The vines from two seeds, planted together,
have covered over thirty feet and completely outgrown
the small cottage garden out back. 
They’ve traveled over the boxwoods at one end
and up into the tall shrubs along the fence at the other.

 And apparently, while I wasn’t looking,
there was a marriage with the tomatoes which I can’t dissolve.

 I guess I’d better get in the mood
 for some baking this fall and winter.
There are a lot of pounds of pumpkin on those vines!

 If any of you are in the pumpkin mood,
 here’s an adaption to a basic pancake recipe that I came up with. 
It’s not difficult, and definitely something a little extra special,
 for a Saturday morning breakfast (or supper!).  
Hope you enjoy!

 (There should be a little red popup on the photos that will allow you
to save the recipe to a Pintrest board if you wish.)

 Pumpkin Swirl Pancakes

Basic Pancake Recipe
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
2 eggs
¼ cup oil

Pumpkin Swirl
1 ½ cup thick pureed cooked pumpkin 
 (or pumpkin  type squash)
1 egg
¼ cup packed brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg

Mix dry ingredients for basic pancake batter.
Add buttermilk, eggs, and oil. 
Whisk until well combined.

In a separate bowl, 
whisk all ingredients for the pumpkin swirl. 
Put the pumpkin mixture into a squirt bottle.
(A clean syrup or ketchup bottle works fine!)

Pour amounts of batter into hot greased skillet
in the size you like your pancakes.
Squirt a generous swirl/spiral of the 
pumpkin mixture on top.
Fry until browned on the bottom and then flip,
and fry until browned on the second side.
Serve with butter and syrup 
or your own favorite toppings. 
(My mind’s thinking of a dollop of whipped cream,
some chopped pecans and a dash of cinnamon!)



  1. How did you get the pumpkin side to get flipped correctly? Mine stuck to pan when flipped. But the taste is great!

    1. Hmmm... I didn't have a problem with sticking. I was using a cast iron skillet with just a little butter. Maybe a nonstick pan would work as well?

  2. Jessica,
    Did you have your baby??

    1. Pictures coming soon I hope... Your post shows "anonymous" though -- I wondering who's writing?


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