Shopsin’s Pumpkin Pancakes

  • Serves

    serves 8


Chef Kenny Shopsin serves this popular breakfast dish at his much-loved namesake restaurant in New York City's Essex Street Market.


  • 1 34 cups flour
  • 3 tbsp. sugar
  • 1 tbsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 12 tsp. kosher salt
  • 14 tsp. ground allspice
  • 1 cup canned pumpkin purée
  • 1 cup heavy cream
  • 12 cup milk
  • 2 eggs, lightly beaten
  • 6 tbsp. canola oil
  • Butter and maple syrup, for serving


Step 1

In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

Step 2

Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

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