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Pumpkin Pancakes


Pumpkin Pancakes are a treat on any fall morning.

Prep Time: 15 minutes

Cook Time: 10 minutes


  • 2 cups flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1-1/4 teaspoons pumpkin pie spice*
  • 1 teaspoon salt
  • 1-3/4 cups milk
  • 1/2 cup canned pumpkin or fresh pumpkin pulp, processed smooth
  • 1 large egg
  • 2 tablespoons plus vegetable oil or melted and cooled butter


Combine dry ingredients with a wire whisk and set aside. In a large bowl, beat milk, pumpkin, egg and oil. Gradually add dry ingredients. Mix only until wet. Batter will be lumpy.

Heat griddle. Brush with oil. Make pancakes using 1/4 cup batter. Cook until top is bubbled and edges dry. Turn and cook for another minute or so. Serve warm with Homemade Butter Pecan Syrup.

*For a fuller-flavored pancake, use 1/2 teaspoon cinnamon, 1/4 teaspoon each of allspice, ginger and freshly ground nutmeg.

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