By Kelly Bogard

Happy fall, y’all! Tuesday was the official first day of autumn 2014 and I couldn’t  be more excited. The sights and smells of fall are just amazing: the leaves changing and the smell of cinnamon in the air. That’s what I’m talking about!

“Butters” is somewhat of a pumpkin connoisseur so she loves the fall, too. This time of year means I am going to start cooking all kinds of pumpkin treats as we make our way through Halloween and into Thanksgiving. What better way to start the season off than this?

For Pumpkin Honey Pancakes, you will need…IMG_1059-001
2 ½ cups flour
1 tbsp. baking powder
1 ½ tsp. cinnamon
1 tsp. ground nutmeg
2 ½ cups milk
1 can (15 oz.) pumpkin puree
2 eggs
4 tbsp. pure honey
2 tbsp. vanilla
1 tbsp. butter

These pancakes are light, fluffy and warm. The warmth is not from the cooking, but from the  flavor of the honey. I was lucky enough to get some very fresh pure honey from Geyer Farms in Moore. It is so good they named it South Texas Gold.

First, separate the wet and dry ingredients. The butter should stay by itself. Take all of the dry ingredients and whisk them in a large bowl. The whisk keeps the flour from getting clumpy.
Pumpkin Honey Pancakes

Next, mix the wet ingredients in a bowl until well combined. You can whip your eggs ahead of time if that makes it easier.
Pumpkin Honey Pancakes

Now that you have two bowls of mixed ingredients, slowly add the wet to the dry, stirring constantly with the whisk to avoid clumps. It may seem a bit sticky at first, but will thin out quickly.

Melt the butter in a large skillet or griddle over medium heat. You want the butter to coat, not pool, so you can pour off any excess. Ladle the batter onto the hot surface to begin cooking. Flip over after two to three minutes or as you see the sides start to crisp up. Remove and stack once they are cooked through.
Pumpkin Honey Pancakes

Now, if you can get them to the table before they get gobbled up, be sure to add a little honey on top instead of syrup. I promise it won’t disappoint. From all of us at Texas Table Top, enjoy!



Recipe: Pumpkin Honey Pancakes

Summary: Warm and fluffy breakfast treat


Pumpkin Honey Pancakes

  • 2 ½ cups flour
  • 1 tbsp. baking powder
  • 1 ½ tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 2 ½ cups milk
  • 1 can (15 oz.) pumpkin puree
  • 2 eggs
  • 4 tbsp. pure honey
  • 2 tbsp. vanilla
  • 1 tbsp. butter


  • Mix together flour, baking powder, cinnamon and nutmeg in a large bowl using a whisk.
  • In a second bowl, mix together milk, pumpkin, eggs, honey and vanilla.
  • Slowly whisk the pumpkin mixture into the dry ingredients. Stir until all lumps are gone.
  • Melt the butter on a large skillet or griddle.
  • Remove any extra butter from the surface so it doesn’t pool.
  • Spoon the mixture onto the hot surface to the approximate size you want the cake to be.
  • Let it cook on the first side for two to three minutes or until the sides begin to crisp.
  • Then, flip it over and repeat the process for the other side.
  • Stack and butter as they come out of the pan.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 3 to 4 dozen small pancakes



Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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