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Pumpkin Pancakes


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Rate this recipe 4.5/5 (48 Votes)


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch clove
  • 1 cup 1% low-fat milk (can be any kind)
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg


Adapted from


Step 1

Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

Fold mixture into dry ingredients.

Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.

Cook pancakes about 3 minutes per side. Serve with butter and syrup, topped with pecans.

Makes about six 6-inch pancakes.


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