Pumpkin pancakes

I continue to hold on to at least part of my sanity. During my prenatal tests a week ago, my amniotic fluid level had crossed the threshold from normal to high. Those numbers sent me spiraling. This was the same thing that happened with Genevieve.

The baby did great on every other test, and the doctor assured me that we didn’t yet need to deliver. Still, I spent much of the week with my hands glued to my belly to track kicks, the front of my shirt perpetually damp. At this week’s tests, the fluid was back to normal. Had I not already been lying on my back for the ultrasound, I would have collapsed with relief.

In the midst of that very long week, I made one fantastic breakfast — pumpkin pancakes. This is nearly the same as eating pumpkin pie for breakfast. But these are pancakes, a no-excuses-needed breakfast food. The day after eating these, I had a chat with another pregnant woman who I had just met. She said that I looked very toned, and she insisted on knowing what sort of workouts I was doing. I had to stifle my laughter. Umm, I sometimes walk to the mailbox. And I stand in my kitchen, flipping pancakes.

Don’t be hesitant about the spices. The quantities look large, but these pancakes can take it. Also, what food wouldn’t be made better with a spoonful of maple cinnamon whipped cream?

Pumpkin Pancakes with Maple Cinnamon Whipped Cream via Say Yes to Hoboken

For pancakes:
2 1/2 c. flour
4 T. sugar
4 t. baking powder
1 t. salt
1 t. ginger
1 t. freshly grated nutmeg
1 t. cinnamon
2 pinches of clove
2 c. milk
3/4 c. canned pumpkin puree
4 T. melted butter
2 eggs

For whipped cream:
1 1/2 cups whipping cream
drizzle of maple syrup
few pinches cinnamon

Whisk flour, sugar, baking powder, salt, and spices in a large bowl. In a separate bowl, whisk milk, pumpkin, butter, and eggs. Fold the wet ingredients into the dry ingredients. Pour about 1/4 cup batter per pancake into a greased skillet. Cook about 3 minutes on each side.

To make whipped cream, pour cream into chilled bowl, and beat with maple syrup and cinnamon until peaks form.

Pumpkin pancakes


3 thoughts on “Pumpkin pancakes

  1. I just recently lost my daughter to a placental abruption at 39 weeks. The only thing that keeps me going is the idea of having another baby but I am worried that the anxiety will drive me insane. The baby would be worth the worry, though. Thank you for being so honest – I am praying the rest of the NSTs go smoothly!

  2. Can I just say that I’m crazy about your workout. It’s one I can fully endorse! :)

    Sending hugs and warm thoughts your way.


  3. Sarah!

    Thank you for sharing this awesome recipe! I made a half-batch, loved them and ate them cold for lunch today at work (without whipped cream – still amazing). Love your cooking ideas — especially ones that make for happy lunches (or brunches!) Thank you for your awesome posts.

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