Pumpkin Pancakes

With the harvest season in full swing, it’s never been easier to cook with pumpkin. Pick up your own pumpkin from a pumpkin patch or local farmers’ market and get started!

Chef Andy Camm from the HarbourCity Bar & Grill made breakfast this morning on CTV Morning News. Pumpkin pancakes are the perfect taste of fall, and great fuel for the day before you head out on your autumn adventures.


1 1/4 cups flour
2 tbs sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
 1 pinch clove
1 cup low-fat milk
6 tbs cooked pumpkin puree (recipe below)
2 tbs melted butter
 1  egg


  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with butter and Nova Scotia syrup (we suggest: Acadian Maple Products or Sugarmoon Farm).

Makes about six 6-inch pancakes.

Pumpkin Purée

What exactly is a pumpkin purée? Chef Andy Camm of the HarbourCity Bar & Grill has provided us with his tips for making the perfect pumpkin purée using fresh Nova Scotian pumpkins.

  1. Choose a pumpkin free of blemishes and heavy for size –  we suggest: Stirlings Fruit FarmMasstown Market or Noggins Corner Farm Market
  2. Slice off the stem end of the pumpkin 2 inches from the top; scrape out seeds and membranes.
  3. Lightly brush the inside of the pumpkin with oil or butter. Cook on baking sheet at 375ºF (190ºC) until flesh is easily pierced with a knife, about 1-1/2 hours. Cool on rack.
  4. Scoop flesh into blender or food processor; whirl until smooth. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.
  5. Cover loosely with plastic wrap and allow to drain, refrigerated, overnight.
  6. Use purée within a few days or freeze for later use.

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