• Jessica Sherry

Epic Weekend Breakfast: Pumpkin Pancakes with Eggs

As soon as fall hits, my mind spins into Thanksgiving mode (which is a little like Sicko Mode, but not exactly, though I do listen to this when I cook). This means planning and prepping for houseguests, a kick-ass Thanksgiving meal, of course, and all the other meals between the time guests arrive and leave. When people come to stay with you, Thanksgiving morphs into a multi-day event—not just one meal. With that in mind, I start thinking about how I can make my life easier than it was the year before. Now, with several years of hosting under my belt, I’ve almost got Thanksgiving down to a science, seriously. Even so, there’s always something I dream of having while I’m penning my meal lists. Oh, second oven… you will be mine, one day. Until I hit the lottery, though, I’ll settle for a griddle.


My wish for a griddle has come up for years, but, you know, when I start listing off all the things I need for Thanksgiving, Joe and I both see dollar signs and try, try, try not to go crazy. But thanks to a Bed, Bath, & Beyond gift card and coupon, my griddle dream has come true.


It won’t be long, second oven. Someday.


Whew, that’s a long premise for pancakes, right? Yikes.


But see? Pancakes are the perfect way to break in a new griddle. My main purpose in buying the griddle is to have a larger cooking surface for making guests breakfast. On the griddle, I can cook six good-sized pancakes at once. Or a dozen silver dollar pancakes. Or I can do a few pancakes and eggs. Or bacon. Or whatever! Ah, crazy possibilities! Yay, griddle!


Anyway, pumpkin pancakes… We had leftover pumpkin puree in the fridge from a pumpkin chicken risotto recipe we tried (yucky), and since I’m a big believer in cleaning out my fridge, I decided to Frankenstein together some pumpkin pancakes.

Then, Joe said, “Let’s fry some eggs to put in between the pancakes.”


I gave him my you’re-crazy look. He laughed and said, “No, really. It’ll be good.”


In the interest of experimenting with my new griddle, I said okay.


Check it... Looks pretty good, right?


While I did learn the hard way that I can’t do pancakes and runny eggs at the same temperature—that is, at the same time—on the griddle, it all turned out good enough to share.


What You Need:


  • 2 Cups of Baking Mix. If you don’t have baking mix, that’s okay. Don’t freak out. You can use 2 cups of self-rising flour instead. I only had one cup of baking mix, so I supplemented the second cup with self-rising flour (That’s what I call Frankensteining it). Self-rising flour is just all-purpose flour with baking powder and salt mixed in. So, if you don’t have that either, you can use 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of fine salt. See? It all works out.

  • 2 Tablespoons Sugar. I added this to make my pancakes a little sweeter, but it’s optional.

  • 2 Teaspoons of Pumpkin Pie Spice. We had this on hand from last year’s Thanksgiving. A sprinkle of nutmeg or ground cloves in addition to the cinnamon will work, if you don’t have Pumpkin Pie Spice.

  • 1 Teaspoon Cinnamon.

  • 2 Eggs for the batter; more eggs if you’re making eggs on the side or between the pancakes *eye roll; we'll have to see about this.

  • 1/3 cup of Milk. I eyeball this. If my batter’s too thick I add more.

  • 1/3 cup of Pumpkin Puree.


What You Do:


  1. Preheat skillet to medium-high or griddle to 350-400 F.

  2. In a large bowl, combine ingredients and mix into a batter; you can sift these together, if you want, but it's not required. Use a whisk to get out any clumps. Add a splash of milk if the batter’s too thick. It needs to be pourable, but not runny.

  3. Ladle batter into hot pan or onto the griddle to form pancakes. Cook a minute or two. Check the bottom with a spatula and flip when the first side is a nice light brown color.

  4. Butter pancakes as they come off the griddle-it's best to do this when hot. Continue until all the pancakes are done. Mine made 10 pancakes of various sizes.

  5. For fried eggs, lower the skillet temp to medium or the griddle to 275-300 F. Wait a few minutes.

  6. Crack egg into skillet or onto griddle. Let cook for 3-5 minutes or until the egg reaches your desired doneness. We flip our eggs halfway through, creating a nice pocket for that yummy yolk. Flipping can be tricky, so don’t get discouraged if you break the yolk the first couple of times. Practice makes perfect, so keep trying. It’s a good thing eggs are cheap, right? Sprinkle your egg with a little black pepper because, well, YES.

  7. To serve, place one pancake on the plate, put an egg on top, then another pancake, and so on as high as you want your yummy pancake/egg stack to go. Add syrup.

  8. Enjoy your epic weekend breakfast, and have yummy, positive thoughts all day long.

Share your creative pancakes below or just say hello or send a funny GIF. All are appreciated.

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