(Breakfast) Pumpkin Pancakes

This is my favorite pancake recipe, and so worth the effort.  I’m pretty particular about syrup for pancakes.  The best things you can use are pure maple syrup, agave syrup, honey, or piloncillo.  Most people aren’t familiar with piloncillo.  It’s one of my favorite things for syrup; it’s pure cane syrup and very economical.  You just need to put a small amount of water (2-3 TBSP) in a small saucepan.  Place the unwrapped cone in the pan, cover the pan and leave on low heat until it melts, and you’ve got syrup.  Sometimes I add cinnamon or vanilla to it.  I don’t use butter on my pancakes, but adding butter to the syrup could be really good.    Pancake Syrup    

Pumpkin Pancakes


  • 1 cup sifted all-purpose flour (for gluten-free use barley and rice flour)
  • 4 TBSP brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp ground ginger
  • 1 – 2 tsp cinnamon
  • 2 eggs
  • 2 egg yolks
  • 3/4 cup milk
  • 2 TBSP canola oil
  • 6 oz vanilla yogurt (good quality like Brown Cow)*
  • 1/2 cup pumpkin (canned)
  • 2 egg whites, stiffly beaten


  1. Combine flour and next 6 ingredients. Set aside.
  2. In a large bowl combine eggs, egg yolks, milk, oil, yogurt, and pumpkin.
  3. Stir dry ingredients into wet ingredients.
  4. Fold in stiffly beaten egg whites.
  5. Heat some butter on the griddle and get cooking.
  6. Note: *If you use more than 6 oz yogurt, cut back milk by as much as you add in yogurt.