Pumpkin Pancakes


As promised…

Also I’m planning on making these Pumpkin Soft Pretzels soon!

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Pumpkin Pancakes

Yield – 12 – 4 inch pancakes

Preparation Time – 5 minutes

Cooking Time – 15 minutes


Using a Pancake Mix:

  • 2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
  • 1/2 cup canned or fresh pumpkin
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • Optional: Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger

Made from Scratch:

  • 1 cup wheat flour
  • 1 cup white flour
  • 3 Tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 3/4 cup milk (I use rice milk!)
  • 1 cup canned pumpkin
  • 1 egg
  • 2 Tbsp oil


  • In mixing bowl, combine pancake mix with water or eggs/milk.  Whisk.  Then whisk in canned pumpkin and water.  Finally, whisk in spices.
  • OR from scratch, in mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.
  • Pour batter in 1/3 cup portions onto griddle.  Let cook until bubbles form.  Flip and let cook another 1-2 minutes.


  • Have a little fun with things!  I’m sorry I have no idea where these molds came from.  They were a Christmas gift to the boys!


  • Serve with butter and syrup.  These taste best with maple syrup, but regular syrup will do the trick too!

**Note: The pumpkin does make these pancakes a little more “dense” that non-pumpkin pancakes.  They will feel and taste heavier than the plain and fluffier pancake.  Don’t be alarmed!  And certainly, don’t be deterred!!!


  1. Ann says

    What a great idea! Will definitely have to make these for the kids this weekend……now what we seem to be able to buy pumpkin again! :)

  2. says

    One word…Yum!
    My sister works for Williams Sonoma as a second job (I think just for the discounts :) ), and she made some of their pumpkin spice waffle mix for us. It was awesome, so I am looking forward to trying these.

  3. Denise says

    Thanks for remembering!! I will be trying these very soon…

    I’m sure you already know this, but I saw somewhere about using an old mustard or ketchup bottle (washed out, of course) for pancakes. You can draw pictures, letters, numbers, etc. with the ketchup bottle that is filled with pancake batter. Haven’t tried it yet, but that’s on my list to do, also!

  4. Ashley says

    I am bookmarking this!

    My cousin makes pumpkin waffles, probably with a similar recipe, and she does something special in place of syrup or butter… it’s naughty but it’s sooooo good! She mixes cinnamon in a tub of Cool-whip for dipping! It’d be good on top of pancakes, too. Mmmm…

  5. clara says

    Made them this weekend and the leftovers are in the freezer for a quick weekend or off to school breakfast. Made apple cider syrup for them and was it ever delicious.

  6. Karen says

    These pancakes are wonderful. My son loves them. The recipe made enough so that we could refrigerate and eat the next day.

  7. mel says

    The BEST pumpkin pancakes we have ever tasted. I added wild organic blueberries to half the batter and they were exceptional. Thanks for posting…this recipe is a keeper!

  8. Stephanie says

    These were awesome! We had the rare super chilly weather this morning in Miami so I made your from scratch version. Amazing! This is definitely a keeper!

  9. IansMommie says

    These pumpkin pancakes are also great with chopped pecans or walnuts in them…..particularly great for my toddler who seems to avoid any form of meat right now, as nuts are a good source of protein. We had them for breakfast this morning….Yummy!

  10. Angeline says

    Cannot wait to make these for my 12 year old who was diagnosed with Diabetes this week; using sugar substitute of couse.

  11. Mary says

    These were a bit thick for my family’s taste, it made them hard to cook through without burning. I think I’ll add a bit more oil and milk next time.

    • says

      Mary – I have found that you have to really whisk the batter well to get some “air” into the batter to keep them fluffier. The pumpkin does make the batter more dense, hence the thickness you experienced. Try whisking more vigorously, for longer…get some good bubbles into the batter. And you might want to whisk each time, just before you pour onto the griddle/skillet.

  12. says

    Thanks for sharing your post on pumpkin pancakes. I am going to make these for my kids with the pumpkins that I grew in my square foot garden this year.


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