Pumpkin Pancakes

Traci Coleman


I wasn't going to post these here, but my husband loved them so much that it changed my mind. He doesn't typically care for pancakes, and he was extremely hesitant to try these. After plate #2, he declared that this is the only way he'll eat pancakes from now on.

The original recipe came from allrecipes.com, but I did make a few changes to it to suite my own preferences and what I had in the cabinet.

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★★★★★ 2 votes
Makes about 1 dozen 6" pancakes
10 Min
25 Min


1 can(s)
12 oz can evaporated milk (or 1 1/2 cup regular milk)
1 c
pumpkin puree
2 Tbsp
vegetable oil
2 Tbsp
2 c
1/3 c
brown sugar
2 tsp
baking powder
1 tsp
baking soda
1 tsp
1/2 tsp
ground ginger
1/4 tsp
ground nutmeg
1/8 tsp
ground clove


Step 1 Direction Photo

1Using mixer, combine milk, pumpkin, egg, oil, vinegar and brown sugar. Continue mixing and add in baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add in flour 1/2 cup at a time, mixing just until combined.

Step 2 Direction Photo

2Lightly grease 300 degree griddle with vegetable oil.

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3Pour batter onto heated griddle. Use about 1/3 cup of mixture for each pancake.

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4Turn once, when underside is browned.

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5Serve with butter and warmed syrup.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Other Tag: Quick & Easy