Need Pumpkin?

Tis the season
Sarah Nowicki
Don't forget to roast those leftover pumpkin seeds for a healthy, crunchy snack!

The chill in the air signaling the start of fall is due to arrive toward the end of the week. For those of us who just can't wait for autumn one second longer, we've got you covered with a pumpkin pancake recipe.


  • 1 1/4 cup all-purpose flour
  • 2 tbsps brown sugar
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • Pinch of salt
  • Pinch of ground cloves
  • 1 cup whole milk
  • 6 tbsps canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsps melted butter
  • 1 egg

In a large bowl, stir together the flour through the cloves. In a separate bowl, whisk together the milk, pumpkin, butter, and egg. Fold this wet mixture into the dry ingredients. Melt a bit of butter on a skillet over medium high heat; pour in about 1/4 cup of batter for each pancake. Cook about 3 minutes per side or until tiny bubbles form around the edges. Serve with syrup and more butter!

Of course, if you're more the get it and go type, Renaissance Patisserie – the bakery opened in May by Paris-born chef Sylvain Rivet – just began offering their buttery, flaky, fresh baked pumpkin croissants last week.

And before you worry about calories or fat, did you know that pumpkin can aid weight loss, keep your eyesight sharp, and can help your skin look its best? Turns out, the carotenoids in pumpkin can help neutralize free radicals in the skin – keeping skin looking younger. In terms of weight loss, pumpkin has tons of fiber, which helps you feel fuller longer. It's also only 49 calories per one cup serving. For your eyes, pumpkin contains a ton of vitamin A, which helps your vision – especially in low or dimly lit conditions.

Categories: Food + Drink