Pumpkin Spice Pancakes

Angela (Grammy) Derby


These Pumpkin Spice Pancakes were such a hit with the family, and it's the "icing on the cake". Uh...PAN-cake, that is! This recipe feeds a crowd and will be a perfect breakfast for your holiday company. It'll make your family feel pretty special too!


☆☆☆☆☆ 0 votes




  • 1 c
    maple syrup
  • 1 Tbsp
  • 1/4 c
    chopped pecans (optional)

  • 2 c
  • 2 Tbsp
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
  • ·
    dash of ginger
  • ·
    dash of cloves
  • 1/2 tsp
  • 1 3/4 c
  • 1 c
    canned pumpkin puree (not pie filling)
  • 2
  • 2 Tbsp
    vegetable oil

How to Make Pumpkin Spice Pancakes


  1. Heat griddle or skillet over medium heat or to 375'F. Grease with shortening or vegetable oil, if necessary.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend. (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)
  3. Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well. Pour into the flour mixture and stir until moistened.
  4. For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle. (You want the inside to cook without burning the outside.)
  5. Cook until edges are dry. Turn; cook other sides until golden brown.
  6. Serve with warm Maple Butter Syrup, and add chopped pecans (or not). Either way, they are extremely delicious! :)

Printable Recipe Card

About Pumpkin Spice Pancakes

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

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