One of the most delicious warm and satisfying breakfast dishes in Autumn is Pumpkin Pancakes. I created this recipe one Autumn weekend a few years ago and shared it on my Facebook page. It was a huge hit and was shared nearly 300,000 times. Turns out, you all love your pumpkin recipes as much as me! I thought it’d be fun to share the recipe with my blog readers too and I hope you enjoy it as much as my family and the Facebook community does.

Pumpkin Pancakes

1/4 Cup Pumpkin Purée

1 Egg

1 Cup Milk

1 Cup All-Purpose Flour

1 Tablespoon Sugar

2 teaspoons Baking Powder

1 teaspoon Ground Cinnamon

1/2 teaspoon Pumpkin Pie Spice

Pinch of Nutmeg

Whisk pumpkin purée and egg together until smooth. Add in remaining ingredients and whisk until smooth. Fry batches in a cast iron skillet for a tasty fall breakfast treat.

Note: Nut milk can be substituted for the regular milk if desired.


Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.