Pumpkin Spice Pancakes and other such pumpkin treats

Pumpkin Spice Pancakes 


It’s October and it is time.  Pumpkin.  

Hold on to your hats.  I’ll be all up in your grill with peppermint and chocolate for Christmas before you know it.  

For now….

Pumpkin.   Don’t fight it.

Pumpkin Cookies with Butterscotch Chips 

Sweet.  Soft.  Cake-like.  Pumpkin Cookies with Butterscotch Chips.  A-mazing.  

Pumpkin Pie Bars 

Pumpkin Pie Bars.  Nuts.  Oats.  Spices… and Butterscotch chips, for good measure.  

Pumpkin Chocolate Chip Cookies 

Again with the Pumpkin Cookies.  They’re that good.  Pumpkin Chocolate Chip Cookies sprinkled with powdered sugar.  

Pumpkin Spice Pancakes 

Now… Pumpkin Pancakes sprinkled with cinnamon sugar  and topped with lightly sweetened whipped cream.  Lovely Fall weekend breakfast.  Inspires weekend napping.  What could be better?   

Pumpkin Spice Pancakes

     adapted from Martha Stewart

     makes 14-18 small pancakes

Print this Recipe!

3/4 cup all-purpose flour

1/2 cup whole wheat flour 

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground ginger

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 Tablespoons vegetable oil or melted butter

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.  

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

Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don’t worry if you have a few lumps.  You don’t want to over beat the batter, it’ll produce tough pancakes.  

Let the batter sit for 10 minutes while you heat the skillet.  Over low-medium heat melt a tablespoon of butter or vegetable oil .  Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.  

Serve with whipped cream and cinnamon sugar.. or maple syrup.  Delicious! 

Pumpkin Spice Pancakes 

136 thoughts on “Pumpkin Spice Pancakes and other such pumpkin treats

  1. I have been making blueberry pancakes all summer on my griddle. I think it is time for these pumpkin pancakes. The leaves are changing in the NC Mountains and Fall is in the air. Thank you for a great recipe.

  2. Anything with pumpkin is an absolute must come fall. I’ve eying the sugar pumpkins popping up in the farmer’s market. Do you think these would work with fresh pumpkin?

  3. I always look forward to a pancake recipe from you.

    I heard that canned pumpkin was going to be in short supply this year, so stock up now!

  4. australia was named the 2nd best country to live in today, but then, we dont have butterscotch chips, so i really dont know if we deserve that title now. i havent baked anything pumpkin flavoured before, are they any good without the butterscotch?

    1. are you kidding!? no butterscotch chips? well… to tell you the truth, they’re artificially flavored… so don’t feel to bad. Yes! pumpkin is absolutely lovely with or without the butterscotch chips.

  5. Up so late, Joy? My physics test tomorrow is my excuse for staying up. Why am I checking up on your website instead of cramming in those last minute equations? Well, to tell you the truth, I have a bad case of nerves and the Rocky Road ice cream is all gone, so I need some comfort food asap. I have a can of pumpkin the far reaches of my cupboard, and I hope your pancakes might help. Anyways, get some sleep, ‘kay? You deserve it. Thanks, Joy.

  6. mmmm yummm =)
    I’ve been seeing pumpkin recipes all over the place, it’s getting me in the fall mood!
    The last time I’ve made pancakes was from an Aunt Jemima just add water box, I think this recipe may call for a change from that =)

Leave a Reply