Restaurant Recipes

Comfort Diner Mini Pumpkin Pancakes

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  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • Pinch of salt
  • 1 1/3 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin


  1. In a large bowl whisk together the flour, sugars, baking powder, baking soda, spices and salt.
  2. In a separate bowl whisk together buttermilk, eggs, melted butter and vanilla extract. Pour the liquid ingredients over the dry ingredients and whisk until just combined. With a rubber spatula, gently fold in the pumpkin puree.
  3. Lightly butter your griddle and heat to 350 degrees F. Spoon 1/4 cup of batter onto the griddle for each pancake. When the bottoms are golden and the tops are lightly bubbling, carefully flip the pancake over and cook until the other side is golden brown.


Posted by LladyRusty at Recipe Goldmine 11/16/2001 11:41 am.

Source: Chef on a Shoestring Recipes - December 25, 1999 - - from Ira Freehof, owner, The Comfort Diner

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