October 28, 2026
 Hello Friends,
We are deep in the thick of fall now, the kind of week where the mornings are cool enough for a sweater and cinnamon seems to follow me around the kitchen no matter what I am making.
This weekend I found three cans of pumpkin puree left over from a baking project that never quite happened, and instead of letting them sit in the pantry until Thanksgiving, I decided breakfast needed the attention instead.
I made a bunch of them and froze the extras. That's a tip of something you can do. They taste just as good when you reheat them!
Today's recipe is Pumpkin Pancakes, warmly spiced and fluffy enough to make a weekday morning feel like a weekend one. Keep reading for the recipe, plus a fix for the stickiest part of pancake morning, the syrup bottle.
Happy Cooking,
Anisa
 Photo: Checking for that golden flip, the only way to know a pancake is ready.
Today's Recipe
Pumpkin Pancakes
Serves 4 | Prep 15 min | Cook 20 min
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Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- A heaping 1/4 teaspoon sea salt
- 1 1/4 cups milk, at room temperature
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons melted butter, plus more for the pan
- 1 1/2 teaspoons vanilla extract
- Maple syrup, for serving
- Chopped toasted pecans, for serving (optional)
Directions
- Whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt together in a large bowl.
- In a separate bowl, whisk the milk, pumpkin puree, brown sugar, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine, do not overmix or you will lose the fluff.
- Heat a nonstick skillet over medium-low heat and brush with a little butter. Pour about 1/3 cup of batter per pancake.
- Cook 2 to 3 minutes, until bubbles form and the bottom turns golden, then flip and cook another 2 to 3 minutes until puffed through. Lower the heat if they are browning faster than they are cooking through.
- Serve warm with maple syrup and a scatter of toasted pecans.
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Today's Pick
 | Premium Milk Frother: Handheld Electric Whisk for Drinks $5.00 $14.99 Pumpkin pancakes deserve a pumpkin spice latte. This handheld whisk whips cold foam, lattes, and matcha in seconds with one button and a stainless steel coil. Grab yours before it sells out. |
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Kitchen Hack
If your brown sugar keeps turning into a brick, tuck a slice of bread into the container. It keeps the sugar soft for weeks, and you just toss the bread when it dries out instead of fighting the sugar with a spoon.
Label your freezer bags with the date before you fill them, not after. Once they are full and lying flat, finding a pen and a flat surface to write on gets a lot harder.
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