pumpkin pancakes

ONE OF MY DREAMS FOR THIS WEBSITE is to create an amazing collection of family-friendly recipes and meal ideas from moms and dads everywhere. There’s a special section on Foodlets devoted to this mission; you can upload your family’s favorite recipes (with photo) easily right here. But sometimes I hear from you directly, which is even better.

This time it’s actually a friend who I grew up with in Washington state. Lori doesn’t live on a dairy farm down the road anymore but she is a working mom with twin boys, who are about 20 months old now. They had a hit with their pumpkin pancakes and wanted to share the idea. To this I have only one thing to say: I’ll get the syrup! (That, and stay tuned for cuteness…Lori’s boys are featured below.)

Lori’s recipe calls for separating the eggs and fluffing the whites, which is totally reasonable. Except I don’t have a hand mixer and we’re leaving Rome in only a couple of months so it doesn’t make sense to buy one with the European plugs right now. I mention this not so you’ll set up a collection for my would-be-beaters but because my batter didn’t turn out as fluffy as yours will. That’s why I made mine into silver dollar style pancakes. It takes ages to cook so many of these little devils but they’re pretty cute and the kids loved this miniaturized take on breakfast for diner. I also had to steam and puree my own pumpkin because they don’t sell canned pumpkin in Italy either. You could do that; it’s not very hard but honestly, I’d just get the canned stuff if I could. Especially if it was organic. Especially if it produces results like this.

FROM LORI: “I got this recipe from my moms of multiples group, and I really like it (as do the boys). Made a few Foodlets changes (whole wheat flour, wheat germ) and added nutmeg and extra pumpkin. It’s a hit.”



  • 1 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs separated
  • 1 cup milk
  • 1/2-3/4 cup cooked or canned pumpkin


Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, and pumpkin. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter. Pour 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Serve with just butter or a dab of syrup too.

{Hey moms and dads! If you have a hit on your hands, we want to hear from you.}

Please send us a recipe and pictures and you could find yourself being featured next. You’d also be appreciated and deeply loved by those of us always looking for a recipe for success.



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