Pumpkin Sour Cream Pancakes

Weekends in our house usually bring nice, warm breakfasts.  Sometimes that means french toast or waffles and other times it means omelettes and breakfast sausage, but most of the time it means pancakes.  My boys love pancakes. I MEAN LOVE!

I am a huge fan of pumpkin and there might not be a better breakfast combination than pumpkin pancakes.  With my pancake connoisseurs, we’ve tried many different recipes but one of our favorites is The Pioneer Woman’s Edna Mae’s Sour Cream Pancakes.   Yesterday, when thinking about what to make for breakfast, I thought I would try Edna Mae’s recipe with a pumpkin twist.  THANK GOODNESS, I did!   These pancakes were SO GOOD!!   We finished the whole batch!

I definitely recommend you give these guys a try!!!

Pumpkin Sour Cream Pancakes

Printable Recipe

Pumpkin Sour Cream Pancakes
Adapted from The Pioneer Woman Cooks – Edna Mae’s Sour Cream Pancakes

Makes approximately 14 pancakes – this recipe is doubled from the original

  • 1 cup minus 1 tablespoon all purpose flour
  • 4 tablespoon sugar
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup sour cream
  • 1/2 cup canned pumpkin
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • Butter
  • Maple syrup

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda, cinnamon, allspice, cloves, and salt together in the bottom of a medium bowl. Dump the sour cream and pumpkin in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface.  Flip them carefully and cook for about a minute on the other side. Repeat with remaining batter.

Serve in a stack, topped with a pat of butter and a drizzle of maple syrup.

What’s your favorite breakfast food?

Thanks for stopping by!!

6 thoughts on “Pumpkin Sour Cream Pancakes

  1. Oh my goodness. I am going to actually get my children dressed and wash their faces just so I can go to the store to purchase the ingredients for these. They look absolutely DELICIOUS!

  2. Pingback: Gingerbread Sour Cream Pancakes | Not Your Everyday Cookie

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