Pumpkin Spice Pancakes


It’s that time of year again when pumpkin spice anything sounds good to me.  Usually it’s some sort of pumpkin cupcakes, pumpkin bar or even pumpkin ice cream…but with pancakes, I can bring my addiction into breakfast time 🙂  These are a perfect fall breakfast and a great way to use up any half-cans of pumpkin leftover from your other baking endeavors.  Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping.  I bet they would also be great with some cinnamon whipped cream.  They would definitely be a big hit at a small brunch, but just keep in mind that you don’t want to spend too much time standing over the stove cooking instead of entertaining guests.

Just wait to see later this week what I did with my left over cinnamon-sugar.  Oh, it is goooood.

Pumpkin Spice Pancakes
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Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: adapted from Joy the Baker, originally from Martha Stewart

46 Responses

  1. Will make these this weekend. Tried a different version once and didn’t love it and have been waiting for another to try! Thanks. Love the pic too!

  2. I think I’ve eaten my weight in pumpkin so far this season. These pancakes look scrumptious, and I will be making them this weekend!

  3. Looks amazing! I have also been addicted to pumpkin everything: ) Do you remember how many pancakes this recipe made?
    Congrats on your new house! Can’t wait to see the pics of your new kitchen!

    • Hi Julia,
      I can’t remember exactly. I’m thinking somewhere between 6-8, using 1/3 cup of batter for each.
      🙂 Annie

  4. Perfect way to start the day 🙂

  5. Perfect Fall breakfast! I love the sprinkling of cinnamon sugar on the top….yum!

  6. Your pancakes look incredible! I’m wishing I could reach into the screen and grab a few for breakfast.

  7. Your pancakes look delicious! I have plans to make sweet potato pancakes tonight…I hope they look as pretty!

  8. Yumm! I never thought about adding pumpkin to pancakes!

    Cant wait to hear what you did with your leftover cinnamon-sugar! Anything with cinnamon sugar is a favorite with me!

  9. Those look positively DIVINE 🙂 I love pumpkin flavour.

  10. I love my pumpkin pancakes topped with toasted pecans and a drizzle of syrup.

    Your pictures are so beautiful that I am craving those pancakes right now. Yum.

  11. Mmm, these look fabulous, I will definitely make them one of these weekends!

  12. Annie, these pancakes look delicious! I was at an inn in N.H. and they served delicious pumpkin pancakes. It made me think I should give making them a try! Thanks for this recipe!

  13. I think we made these the same weekend. They look wonderful! I ended up freezing some of mine – and it worked out great. I just pop one or two in the toaster for a quick breakfast for Drewby!

  14. These were great pancakes 🙂 My girls and I baked up a batch this morning and everyone really liked them. The recipe made 10 pancakes which is just enough without leftovers. Thanks so much for another great make again!

  15. After cruising through my Bloglines this morning, I jumped up (with 10 min til I had to have a kiddo out the door and off to school) and made these.

    I have to say –

    Boy (who does NOT like pancakes) rated these 8 out of 10.
    Girl (who does NOT like pumpkin) rated them the same.

    They both said they are VERY moist and full of flavor. Anything rated 8 out of 10 is a keeper.

    Thanks for the recipe!~G

  16. Mmm pumpkin pancakes! I’ve never tried them but have been tempted to order them at restaurants. I love that this is a great way to use up extra pumpkin puree (which sadly I usually end up throwing out after it sits in the fridge for several days!) Love the cinnamon sugar on top too!

  17. What a yummy recipe ! I have some butternut puree leftover, maybe I could try with it…

  18. Those have risen beautifully and look really delicious! I wish I could reach in and grab one.

  19. Looks great! My mouth is so watering over those pb choc cupcakes! And your little man is so cute:)

  20. Hi Annie! I’m sure you’ve seen The Pioneer Woman’s giveway today. Who did I name as my favorite food blogger? Annie of annies-eats.com!! 🙂

    • Hi Becky,
      I did not see it yet, but I certainly appreciate you naming me. So sweet of you! Thanks for following.
      🙂 Annie

  21. These pancakes sound wonderful. I know my husband would love these. I think I am going to whip up some of them and freeze them.

  22. Those look like some tasty pancakes!! nice job:)

  23. I made these this morning and my husband and I are definitely big fans! He didn’t think they sounded good but I made them anyways and we’re glad I did! Thanks for sharing! Mmm.

  24. I love the touch of ginger and cloves. very nice recipe.

  25. I know what you mean – I love anything pumpkin spice! Have you ever had the pumpkin spice doughnuts from Krispy Kreme? I don’t normally eat doughnuts, but ohhhh! I have a recipe for pumpkin pancakes and I have yet to make them. Maybe I need to finally get around to it!

  26. These were so good! I didn’t have cloves and it still came out great. I made a double batch since a single didn’t seem enough, but of course, a double made leftovers! On the plus side, they actually re-heat well! I don’t think I have ever said that before about a pancake. Thanks for another winning recipe!

  27. Made these this morning! I made a double batch & had 16 thick pancakes! I served them with butter & cinnamon sugar & they were very yummy! My 3 & 5 year old ate 2 each! Thank you!!!

  28. My roommates and I made these this afternoon for brunch, they were amazing!! We added some chocolate chips and topped with cinnamon sugar/ whipped cream. Thanks for the great recipe! 🙂

  29. These were incredible!! They had the perfect texture and consistency. I made them on Saturday morning for some company that had stayed overnight with us. I topped them off with yourhomebasedmom’s cinnamon syrup, delicious!!

  30. Awsome stuff lots of work went in this page. keep it up

  31. These were delicious!

  32. These are delicious! We spread them with spiced apple jelly and enjoyed them immensely!

  33. I’m pregnant and these are now must haves for me a few times a week! Thanks!

  34. Made these last night for dinner and fell.in.love. So yummy. Topped them with a cream cheese/cinnamon spread. thank you for these 🙂

  35. Ohhh these look delicious! I am so excited about fall as well!! It just doesn’t get any better. 🙂

  36. I love anything pumpkin, I can’t wait to try these.

  37. I made these for breakfast this morning…delicious!! 🙂

  38. I made these this weekend and they were fantastic! I love fall foods!

  39. I made these this weekend. They are awesome! I’ve thrown away my old pumpkin pancake recipe from Epicurious.com.

  40. my husband made these for me at my request last sunday using pumpkin puree i’d made from scratch last year and frozen, and they were simply fantastic! thanks for the great recipe@

  41. made these for breakfast this morning — delish! the whipped cream really made these almost taste like a slice of pumpkin pie … thank you!

  42. I made these for breakfast this morning with my girls and they were wonderful! I loved the texture. They were nice, thick, soft pancakes. I doubled the recipe to have enough to freeze. These will be my go-to breakfast this week! Thanks Annie for another fantastic recipe!….And by the way, have you ever thought about auditioning for a show on Food Network??? Just sayin’ 🙂

  43. maybe it was just me but we added an additional quarter to a third cup of milk to thin them out. once we did that they were quite tasty (paired them with caramelized apples and cinnamon whipped cream). YUM.

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