Pumpkin Pancakes

Puréed pumpkin adds a seasonal flair to these pancakes. I use good-quality canned organic pumpkin, which you can find in grocery stores all year, not just around Thanksgiving. However, if you happen to have any roasted pumpkin or butternut squash left over from dinner, by all means purée it into these pancakes. Here a mixture of sugar, nutmeg, cinnamon, and allspice makes a topping that gives a fantastic crunch to the finished pancakes. Sprinkle the spiced sugar over the pancakes while they’re still hot and without any butter, so the sugar doesn’t melt.


  • Butter for the pan

Dry Mix

  • 1 cup Kamut flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • teaspoon allspice

Wet Mix

  • 3 tablespoons unsalted butter, melted and cooled slightly
  • cups whole milk
  • 1 cup buttermilk
  • cup pumpkin purée
  • 2 tablespoons honey
  • 1 egg

Spiced Sugar

  • cup sugar
  • 2 teaspoons freshly grated nutmeg
  • ¾ teaspoon cinnamon
  • ½ teaspoon allspice


  1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain and other ingredients that may remain in the sifter, and set aside.
  2. In a medium bowl, whisk together the wet ingredients until thoroughly combined.
  3. Using a spatula, mix the wet ingredients into the dry ingredients. For tender pancakes, it’s important that you use a light hand while gently folding the batter together with the spatula. The batter should be the consistency of lightly whipped cream and have a subtle orange hue.
  4. Although the batter is best if used immediately, it can sit for about an hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk—take great care to not overmix. Meanwhile, mix together the spiced sugar and set it aside.
  5. Heat a 10-inch cast-iron pan or griddle over a medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake. Working quickly, dollop ¼-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip it over and cook until the bottom is dark golden brown, about 5 minutes total.
  6. Wipe the pan with a cloth before griddling the next batch. Rub the pan with butter and continue with the rest of the batter. If the pan is burning too hot or not hot enough, adjust the flame accordingly to keep results consistent.
  7. Serve the pancakes hot, straight from the skillet, passing around a bowl of the spiced sugar. Encourage your guests to sprinkle the topping as they please.