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


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2 c
all purpose flour
5 Tbsp
brown sugar, firmly packed
1 Tbsp
baking powder
1/2 tsp
1 3/4 c
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


  • 1In large bowl combine first 4 ingredients plus pumpkin pie spice and whisk together.
  • 2In second bowl combine all other ingredients and mix well.
  • 3Stir wet ingredients into flour mixture and mix just to blend, mixture should remain lumpy.
  • 4Heat 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.
  • 5Using 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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