Pumpkin Spice FrankenPancakes

Today’s Dirty Deed: The Pumpkin Spice FrankenPancake!

What is a FrankenPancake, you might ask? Well, it’s a mashup of a couple different recipes that ultimately provided one of the tastier pancakes that Laura and I have eaten – ever!

I started with a half a can of leftover pumpkin mix that Laura used to make me some Pumpkin Cinnamon Rolls for my birthday (yum! give them a try), a desire for pancakes and, more specifically, a desire for buttermilk pancakes. The interwebs failed us on a recipe for all of the above, but I figured “what the hell:”  we have a buttermilk pancake recipe from The Joy of Cooking that is known to be good and we also have a good recipe for pumpkin spice waffles from Epicurious, so how hard could it be to mash them up. The answer: dead simple!


  • 1 1/2 cups All Purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 can pumpkin


  • Combine dry ingredients in a large bowl and make sure to break up any lumps of brown sugar
  • Whisk wet ingredients together in a second bowl
  • Pour wet ingredients into dry ingredients and gently whisk them together, mixing until just combined
  • Spoon 1/3 cup of mix onto griddle for each pancake and cook as normal for pancakes
  • Stash in a warm oven until all pancakes are done
  • Serve with butter, maple syrup, sausage and/or bacon