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Skillet Pumpkin Pancake
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Skillet Pumpkin Pancake
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This skillet pumpkin pancake is served in a large skillet, similar to skillet cornbread. Serve these homemade pumpkin pancakes as a breakfast in bed treat on a special occasion (or any day of the week for that matter!)

Prep time
Bake/Cook time
4 - 6 servings
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Skillet Pumpkin Pancake
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
4 - 6 servings


  • 3 tablespoons butter
  • 5 eggs
  • 1/2 cup pumpkin puree
  • 1 cup milk
  • 1 1/4 cups all-purpose flour*
  • 2 tablespoons Imperial Sugar Light Brown Sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F.
  2. Place butter into large ovenproof skillet. Place skillet in oven for 3-5 minutes while you are making batter.
  3. In medium bowl, beat eggs with pumpkin, milk and sugar, then whisk in flour and spices. Mix in  vanilla. Pour batter into butter filled skillet and return to oven for 5 minutes, then reduce  temperature to 375°F and continue to bake for another 30 minutes.
  4. Cut into slices and serve with syrup and whipped cream, if desired.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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