The comfort of pumpkin

jen's splash

RECIPE: Pumpkin pancakes

This much we’ve already established: I heart pumpkin.

So when we entered October? Pancakes. A sublime way to celebrate pumpkin season. Yes, I’ve used non-canned pumpkin. But I don’t have any yet. And this kind is fab.

My sister has a similar pumpkin addition. When she used to make Thanksgiving pumpkin pies with my grandmother, she’d lick the mixing bowl. Ah: a woman after my own heart.

So, basically, this is like pie in the morning.

Complete with coffee.

It’s comforting. Which I welcome right now.

Because sometimes life is heavy.

As a cancer survivor, I’m part of a community of young people impacted by cancer.

An amazing young woman is in the hospital right now, recovering from–successful, yea–surgery to remove tumors in her abdomen. Another just celebrated a clear PET scan. Another? Is battling breast cancer, trying a new drug as others aren’t working. A childhood friend just delivered twins: as a surrogate to a sister-in-law who battled cancer. And on Saturday I honored a young man who passed away earlier this year.

All of these people are under 40 years old.

For three years I’ve walked in the Leukemia and Lymphoma Society‘s Light the Night walk fundraiser. Thousands walk. On Saturday I joined a team in memory of my friend, this year. And there were even fireworks on the river.

I celebrate my remission around July 4th. And I’ve now come to view any  fireworks as a celebration around cancer: those fighting. Those we’ve lost. Those having survived another day.

So thank you friends and Portlanders for stepping out on a rainy evening with purpose.  And, ideally, hope.

Recipe rating: 5 of 5. Because I adore pumpkin, and communities that support those impacted by cancer.

Pumpkin pancakes
Author: Jen, adapted from from the blog We Are Not Martha
  • 1 1/4 cup whole wheat flour
  • 2 Tbsp sugar
  • 2 t baking powder
  • 1/2 tsp cinnamon (or more!)
  • 1 1/2 tsp pumpkin pie spice, or combo of ground ginger, nutmeg and cloves.
  • 1 C milk (the original recipe calls for buttermilk, which could be awesome)
  • 8 Tbsp canned pumpkin puree
  • 2 Tbsp melted butter
  • 1 egg
  • grated nutmeg to taste
  1. Much like making cookies, mix the dry ingredients together first.
  2. In a separate bowl, mix the wet ingredients (pumpkin, butter, milk and egg).
  3. Mix together.
  4. And make pancakes like usual: butter your hot griddle and scoop about 1/4 cup of batter per pancake, cooking for 2-3 minutes per side (so it cooks all the way through).
  5. Enjoy!

Adapted from:



This entry was posted in 5 Wine Glasses, Breakfast, Uncategorized, Vegetarian. Bookmark the permalink.

4 Responses to The comfort of pumpkin

  1. JT says:

    you have inspired me here. I’m picking up a can of pumpkin the next time I’m in the grocery store, and the next time we host the NewlinBoys for breakfast, I’m making pumpkin pancakes!

  2. Pingback: More pumpkin, with an incredible view | Wine and a Spoon

  3. Tanna Tran says:

    This might be a silly question, but how many people does this serve (approx.)? I looked at the recipe that it was adapted from, and I didn’t see anything there either…Thanks.

    • Jen says:


      Hi. I think it would depend on what else is for breakfast. If you serve it with some fruit or yogurt, I think it could easily keep 3-4 adults happy. If it’s JUST the pancakes (which are awesome, so not a bad idea) I’d say 2-3. I’ve made it for two people and had leftovers. Enjoy!

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