Pumpkin Pancakes

Susan Bartley


Nothing says fall like a stack of pumpkin pancakes served with fresh whipping cream and real maple syrup. A long time favorite at my house.


★★★★★ 1 vote

Makes 15 pancakes
15 Min
5 Min


  • 2 c
    all purpose flour
  • 5 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1 3/4 c
  • 3
    eggs, room temp and lightly beat
  • 3/4 c
    canned solid pack pumpkin (not pie filling)
  • 1/4 c
    canola or vegetable oil
  • 2 tsp
    pumpkin pie spices

  • ·
    prepared whipping cream
  • ·
    maple syrup
  • ·
    whipped butter if desired

How to Make Pumpkin Pancakes


  1. In large bowl combine first 4 ingredients plus pumpkin pie spice and whisk together.
  2. In second bowl combine all other ingredients and mix well.
  3. Stir wet ingredients into flour mixture and mix just to blend, mixture should remain lumpy.
  4. Heat and lightly greased griddle over a medium heat. To test when a small splash of water from your hands hits the griddle it should sizzle and "dance" across the griddle, than you know your pan it ready to cook your pancakes.
  5. Using a ladle drop about 1/4 cup of the batter onto the griddle for each pancake you make. Cook unit the tops are bubbly and the edges are slightly dry. 1 to 2 minutes, flip over and grill for another 1 to 2 minutes. Serve with fresh whipped cream and real maple syrup and enjoy!

Printable Recipe Card

About Pumpkin Pancakes

Course/Dish: Other Breakfast Pancakes
Main Ingredient: Flour
Regional Style: American

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