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Pumpkin Spice Pancakes and other such pumpkin treats

October 5, 2009 by Joy the Baker 138 Comments

Pumpkin Spice Pancakes 

Pumpkin. 

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 

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Filed Under: Breakfast, Recipes

Previous Post: « Easy No-Roll Pie Crust
Next Post: The Best Buttermilk Substitutions »

Reader Interactions

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  1. Patty

    November 23, 2018 at 8:21 pm

    Made the pumpkin spice pancakes this morning per recipe. So delicious!

    Reply
  2. Erin

    September 30, 2018 at 7:37 am

    I just made these pancakes for my family. They were SO EASY to whip together and my 6 year old and 4 year old gobbled them up faster than I could keep them coming off the griddle. I like how they aren’t overly sweet – which made adding maple syrup a perfect compliment. We loved these and will be making them again soon! Thanks so much for sharing!

    Reply
  3. Maggie

    October 10, 2014 at 10:51 am

    These were delicious! My 2 year old scarfed them down and kept asking for more. I did find my pan needed to be a little hotter than stated, but that’s so different per stove top anyway. A keeper!

    Reply
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Trackbacks

  1. Ideas for Thanksgiving leftovers | Marshmallows & Margaritas says:
    December 16, 2014 at 4:45 pm

    […] uncooked cranberries left, try this cranberry-pear crumble. Fold uncooked pumpkin into some amazing pumpkin pancakes. And blend uncooked butternut squash into a […]

    Reply
  2. Dear Graeme//Month 23 | says:
    September 12, 2014 at 8:29 am

    […] Pumpkin Pancakes […]

    Reply
  3. Insta November - Design Crush says:
    November 29, 2013 at 9:01 am

    […] it for a few hours every few days and I’m kicking myself for taking so long! The fluffiest pumpkin spice pancakes happened, as did a new and much needed pair of Warby Parker glasses. I decorated a little for […]

    Reply

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