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Pumpkin Pancakes

As promised…

Also I’m planning on making these Pumpkin Soft Pretzels [3]soon!

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!!!