Grammy's Kitchen · Pancakes · Pumpkin Pancakes
One of 37 pancakes recipes we measured
from sallysbakingaddiction.com
81 cooks on sallysbakingaddiction.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 146% | 157% |
| fat | 16% | 24% |
| egg | 20% | 42% |
| total sugar | 27% | 16% |
| leavener | 5% | 4% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 250 g | 2 cups (250g) all-purpose flour (spooned & leveled) |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 6 g | 2 teaspoons ground cinnamon |
| 1 teaspoon store-bought or homemade pumpkin pie spice* | |
| 285 g | 1 and 1/4 cups (285g) pumpkin puree (canned or fresh) |
| 67 g | 1/3 cup (67g) packed light or dark brown sugar |
| 50 g | 1 large egg |
| 41 g | 3 Tablespoons (45ml) canola or vegetable oil |
| 366 g | 1 and 1/2 cups (360ml) whole milk* |
| 180 g | optional: 1 cup (180g) semi-sweet chocolate chips |
| for cooking: butter or nonstick spray |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yes, you can bake it in a sheet pan. I weighed out the ingredient as much as possible. I did add 1 more tsp pumpkin spice and sprinkled walnuts on top. I baked it in a 16x11 sheet pan lined all the way with parchment paper. I baked it in a well preheated oven ” — a cook, 5.0★
“The batter came together pretty easily after I prepped the ingredients the night before in the fridge. It was the cooking part that didn’t go so well. No matter how high or low or long I cooked them, they all turned out undercooked and wet. I even tried puttin” — a cook, 2.0★