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Pumpkin Pancakes

For a great start on a frosty fall morning, try this Pumpkin Pancake Recipe. A tasty seasonal twist to the usual flapjacks, these pumpkin pancakes have all the flavor of autumn and go well with just a sprinkling of cinnamon and sugar.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


  • 2 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 1 Tbsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 3/4 cups milk
  • 1/2 cup pumpkin puree
  • 1 lg. egg
  • 2 Tbsp canola oil


  • Combine flour, brown sugar and baking powder in a mixing bowl.
  • Sprinkle in pumpkin spice and salt. Toss well to completely combine.
  • In a separate bowl, mix together milk, egg, pumpkin puree and canola oil. Use a rubber spatula to stir everything until combined well.
  • Add the puree blend to the flour while stirring. Continue to mix until completely moistened through. Batter will be lumpy, so do not over mix.
  • Heat a little bit of canola oil in a frying pan and pour in 1/4 cup of batter.
  • Cook about 2 minutes, or when bubbles start to appear on the edge.
  • Flip and cook until golden brown.
  • Continue until batter is used up.