Pumpkin Pancakes

Fluffy, spicy, and sweet, These pancakes are a delicious fall treat that is perfect for pumpkin and non-pumpkin eaters alike.



2 cups all purpose flour, sifted

4 tsp baking powder

1/2 tsp salt

6 1/2 tsp pumpkin pie spice

2 tbsp of sugar

1/2 stick unsalted butter, melted

2 cups milk

1 egg

1 cup pumpkin puree


  1. Preheat griddle to 325 (if using a pan, place it over medium heat when you get the batter made).
  2. Sift flour in a medium to large bowl then add the rest of your dry ingredients. Whisk together.
  3. Melt your butter then add to flour mixture along with the rest for the wet ingredients. Mix until combined.
  4. Spray griddle or pan with non stick cooking spray (we use pam)
  5. Spoon about 1/2 cup of batter onto griddle or frying pan. When the pancakes are ready to flip, they will begin looking a little dry around the edges. This takes 3 to 5 minutes. Flip and cook the other side until golden brown and completely cooked through, 2 to 5 minutes.
  6. Serve topped with maple syrup or a spiced whip cream.
  7. Enjoy!


Pumpkin spice strength varies. Feel free to add as little or as much as you see fit.

Keywords: pumpkin