Pumpkin Pancakes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch cloves
  • 1 cup canned pumpkin puree
  • 1/3 cup packed light-brown sugar
  • 2 Tbsp vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 - 1 1/2 cups milk (use 1 1/2 c for thinner pancakes)
  • Browned Butter Pecan Syrup, Cream Cheese Glaze or maple syrup for serving (recipes follow)
  • Chocolate chips, chopped pecans or whipped cream for topping (optional)


Preheat an electric griddle to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds. Create a well in dry mixture and set aside.

In a separate mixing bowl, blend together pumpkin, brown sugar and oil. Stir in eggs and vanilla, than mix in milk. Pour wet mixture into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don’t over mix). Pour about 1/4 cup batter onto griddle, buttering griddle first if necessary. Cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm with syrup and toppings of choice.

Notes:  from allrecipes: http://allrecipes.com/recipe/pumpkin-pancakes/detail.aspx?event8=1&prop24=SR_Title&e11=best%20pumpkin%20pancakes&e8=Quick%20Search&event10=1&e7=Home%20Page

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Meagan Hinson

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