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+ servings

Pumpkin Pancakes

Light and fluffy pumpkin pancakes full of spices.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 12 servings


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt


  1. In a bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.

  2. Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup.

Recipe Notes

Spices adjusted from this recipe on Allrecipes