Mrs. Gausman’s Pumpkin Pancake Recipe

Mrs. Gausman’s Pumpkin Pancake Recipe

I have found more recipes than I can possibly make and try anytime soon, so I am going to post some without making them. I will make them as I have time and follow-up with updates and photos. For now, I will post them here, but if you make this first, let me know how they turn out!  This pumpkin pancake recipe sounds really good.

I found this recipe printed in the Indianapolis Star on January 13, 1910 for Pumpkin Griddle Cakes. I love all things pumpkin in the fall and since fall is upon us, I am planning to try this recipe tomorrow morning. I love a good pumpkin pancake recipe.

The one thing that I noticed about this recipe versus others I’ve tried in the past: there are no spices. Normally I would either add a teaspoon of a pumpkin pie spice or a mix from whatever recipe I was following. I don’t know how hard spices were to come by in 1910, but I’m sure this recipe would be tastier with a little cinnamon, ginger and vanilla added.

I’d love to hear from you if you make this one before I do in the comments!

Update 10/1/2017:  I made these pancakes for breakfast on Saturday.  The batter was such a pretty orange color and they were yummy.  I will be making these again!

Pumpkin Pancake Recipe

Original Recipe

Pumpkin Griddle Cakes – To one cupful of pumpkin, stewed dry, add one tablespoonful of sugar, one-half teaspoonful of salt, one ounce of butter and a cupful of hot milk.  Mix well, then add the beaten yolks of two eggs, one cupful of flour that has had two teaspoonfuls of baking powder sifted with it.  Add another cupful of milk and the beaten whites of two eggs.  It may be that a little more flour may be needed, but leave the batter thin enough to run from the spoon.  Bake like other griddle cakes.

Pumpkin Griddle Pancakes

Pumpkin Griddle Cakes

A pumpkin pancake recipe from 1910
Course Breakfast
Servings 6


  • 1 cup pumpkin
  • 1 tbsp Sugar
  • 2 tbsp butter melted
  • 2 cups milk heated until hot
  • 2 large eggs separated
  • 1 cup Flour
  • 2 tsp baking powder sifted with flour


  1. Separate eggs, beat yolks and egg white separately.
  2. Combine pumpkin, sugar, salt, butter and 1 cup of hot milk and mix well.
  3. Add the beaten yokes, 1 cup of flour that has been sifted with the baking powder.
  4. Add the other cup of hot milk and the beaten egg whites.
  5. Add more flour as needed, but leave it thin enough to run from the spoon
  6. Cook like any other griddle cake

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