Marina Polvay's Pumpkin Pancakes Recipe

Name: Marina Polvay's Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup half-and-half; 2 tablespoons melted butter; Salt to taste, if desired; 1/4 cup sugar; 1 cup flour; 2 teaspoons baking powder; 1 cup pumpkin puree (see box for instructions); 1/4 teaspoon freshly grated nutmeg; ⅛ teaspoon cinnamon; Peanut, corn or vegetable oil for the griddle

Servings: persons

1
Place all ingredients except oil in container of food processor or electric blender and blend thoroughly.
2
Pour and scrape mixture into a mixing bowl and let stand 30 minutes.
3
Heat nonstick griddle or skillet and brush lightly with oil.
4
Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart.
5
Each pancake should be about 3 inches in diameter.
6
Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes.
7
Cooking time will depend on intensity of heat.
8
Turn and cook on other side until lightly browned, about 1 minute.
9
Continue making pancakes with remaining batter.
10
Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners' sugar.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, 1 cup half-and-half, 2 tablespoons melted butter, Salt to taste, if desired, and more.

Yes, Marina Polvay's Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marina Polvay's Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions