Pumpkin Pancakes


  • 2 cups all-purpose flour
  • 2 Tbs brown sugar
  • 1 Tbs baking powder
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 ½ cups milk
  • 1 cup cooked pumpkin (canned works perfect if you don’t have fresh on hand!)
  • 2 egg yolks
  • 3 Tbs melted butter
  • 1 tsp orange peel zest
  • 2 egg whites 


Cider-Maple Syrup – recipe to follow.  As an option over “just” pure maple syrup

In a mixing bowl combine flour, brown sugar, baking powder, sea salt, cinnamon, baking soda, nutmeg and ginger.  In a separate bowl combine milk, pumpkin, egg yolks, butter and orange zest.  Add pumpkin mixture to flour mixture, stir until JUST combined but still lumpy.

In a medium mixing bowl beat egg whites until stiff peaks form.  Gently fold beaten egg whites into batter, leaving a few puffs of white, do not over mix!

Heat grill to a medium heat and grease with butter.  Pour approximately ¼ cup of mixture per pancake.  Turn pancake when you see bubbles starting to appear on the surface and edges are slightly tanned.  Cook about 2 minutes per side.  Makes approx. 16 pancakes depending on your size preference.


Cider-Maple Syrup Instructions

1 cup apple cider

1 cup pure maple syrup

In a small saucepan combine apple cider and maple syrup.  Bring to a boil, then simmer uncovered for 15 minutes or until thickened slightly (you should have about 1 cup of syrup after boiling)

  • As a side note, I am a bit of a Maple Syrup Snob!  We only use real maple syrup on our pancakes and waffles, I would rather use less and spend a bit more as I find the fakes are just that….imposters!


Buon Appetito,



About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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