Pumpkin Griddle Cakes

The Shelburne Inn

4415 Pacific Way , Seaview, WA 98644 USA


  • 3 eggs
  • 1 cup brown sugar
  • 1/4 cup orange marmalade
  • 1/3 cup canola oil
  • 3 tablespoons wheat germ
  • 1 cup pureed pumpkin
  • 1 1/2 cups unbleached white flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups buttermilk


  1. Beat the eggs with the brown sugar until smooth. Add the orange marmalade, canola oil, wheat germ, and pureed pumpkin and mix until smooth again. Sift the flour and spices together. Add the sifted dry ingredients to the pumpkin mixture alternately with the buttermilk, beginning and ending with dry ingredients. Mix until just incorporated, being careful not to over-mix.
  2. Heat a non-stick pan or griddle to medium heat and put a little oil or melted butter in the pan. Drop a ladle-full of the mixture onto the pre-heated griddle and cook until the top is no longer shiny. Then flip the cake and continue to cook a little longer until center is no longer doughy. Serve with either Cranberry or Maple Syrup (or a combination of the two).
About this recipe:

Pumpkin Griddle Cakes