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  • Writer's pictureThe Farmer's Wife

You Need This Pumpkin Poofy Pancake (Recipe!)

Happy Thanksgiving Friends!

I had the BEST accident-turned-delicious (new) way to spice up the Thanksgiving week and I wanted to share it with you!

**Side Note** There are two spots left in our Kefir class on Saturday. Snag them here if you’d like to come!

Back to our Poofy News:

I *highly* suggest that you try this recipe… especially if you’re trying to find new ways to brighten up this abnormally regulated holiday season. Maybe your kids just need a bright spot today… Maybe YOU just need a minute to enjoy something. This poofy pumpkin pancake is sure to do the trick!

My accident:

Last time I was mixing up a poofy pancake, I didn’t have cardamom. (If you haven’t made the original pancake, click here for the recipe!)

Refusing to wave the white flag on my poofy plans, I thought… what’s better than pumpkin spice? (No matter who you are, the correct answer is: "nothing is better than pumpkin spice during the week of Thanksgiving")

If pumpkin pie and breakfast got married and had a baby, this would be it.

Essentially, I just took the spices for my pumpkin pie recipe and put them into breakfast.

I’m sure you could adjust the spices according to how flavorful you wanted your pancake. I’ve made this recipe enough times to know it isn’t picky.

Do yourself a favor and try it.

Sometimes Holiday cheer has to be a CHOICE, and your next choice could be making this Poofy Perfection :).
You won't regret it.

Pumpkin Poofy Pancake

Turn the oven on to 400 Degrees

Melt & brown ½ stick butter (or a whole stick if you're not butter shy!) in a 9 inch pan while the oven is preheating.

When butter is browned, dump the following batter into your pan:


  • 2/3 Cup Flour (White gets puffier, Wheat makes a more dense pancake)

  • 2T Sugar - Or more

  • 1/2 t. Salt

  • 1/2 t. Ground Cloves

  • 1/2 t. Allspice

  • 1/2 t. Ginger

  • 1/2 t. Nutmeg

  • 1/2 t. Cinnamon


  • 1 Cup Milk - Stir together with dry ingredients

Add Last

  • 2 Eggs - Whisk it up and dump it into the browned HOT butter.

Bake for about 25 minutes at 400 Degrees.

Recipe feeds about 2.5

Serve with Maple Syrup - and Whipping cream - and All the tasty things.


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Ready for some fresh milk?? Yes Please!


Ready for some fresh milk?? Yes Please!

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