Pumpkin Pancakes

If you are rushed in the morning, you might not have time to make pumpkin pancakes completely from scratch. Save time by making pumpkin puree the night before, or use canned pumpkin. Pumpkin pie spice is a completely valid shortcut: it’s simply a combination of cinnamon, ginger, nutmeg and allspice.


1/2 cup canned or pureed pumpkin
1-2/3 cups milk
1 egg
2 TBSP melted butter
1 tsp vanilla extract
2 cups all-purpose flour
2 TBSP brown sugar
1 TBSP pumpkin pie spice
1 tsp baking soda
1 TBSP baking powder
1/2 tsp salt
To Make:

  1. Mix all wet ingredients, including pumpkin, in one bowl.
  2. Mix all dry ingredients in a separate bowl.
  3. Pour wet into dry.
  4. Wait a few minutes.
  5. Preheat a skillet or griddle and grease it lightly. Pour small pancakes and cook until bubbles appear. Flip, finish cooking the other side, and serve. Optional: top with whipped cream, maple syrup, and chopped walnuts.
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Posted in Breakfast.