Pumpkin pie pancakes


Fall is on it’s way and pumpkin-flavored everything is coming out in stores. But there is something about a crisp Sunday morning with a steaming cup of black coffee and a hot-off-the-griddle pumpkin pie pancake! (of course with maple syrup too) These pumpkin pie pancakes are the perfect hybrid between pumpkin pie and pancake, but they are fluffy just like a pancake. The trick to these perfect flavored pancakes is the pumpkin pie spice.

Yields: 14 pancakes


  • 1 cup pureed pumpkin
  • 1 1/4 cup milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons of melted butter
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt


Begin by mixing the wet ingredients in a mixing bowl. With a whisk, add pumpkin, milk, eggs, vanilla extract and melted butter. In another bowl, add all the rest of the dry ingredients. Using a spatula, add wet ingredients into the dry. Don’t over mix batter. On a hot griddle, ladle the pancake mix onto a hot, buttered griddle in about 1/3 c portions. When pancakes bubble, they are ready to flip. Repeat until batter is used up! Serve hot with butter and maple syrup.







Picture above: the lighter cooked ones are more doughy, and the more cooked ones have a better pumpkin pie flavor.

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