Pumpkin Pie Pancakes


2 cups flour

6 tbsp sugar

1 tsp salt

3 tsp baking powder

1 & 3/4 cups milk

2 eggs
1 and 1/2 cups of canned pumpkin puree
1/2 tsp.cinnamon
1/2 tsp. ginger powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves

Optional, for serving:
Whipped cream
Candied Pecans


In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix in the milk and eggs until well combined and smooth. Add the pumpkin puree and cinnamon, ginger, nutmeg and cloves. Combine well. Heat a lightly oiled skillet or frying pan over medium heat. Using a 1/4 cup measuring cup (or an ice cream scooper!) scoop the pancake batter onto the griddle. When pancake is golden brown, flip to cook other side. Brown both sides and serve hot with whipped cream, syrup and candied pecans!

* Makes about 27 pancakes if using an ice cream scooper

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