If you are like me, after Thanksgiving you have a couple of cans of pumpkin the in the pantry that didn’t make it into the pies. This is excellent news.
A pause to acknowledge that the fact the pumpkin pie spiced everything has gotten way WAY out of control. Pumpkin pie spiced mouthwash. Pumpkin pie spiced chicken. Pumpkin pie spiced aspirin.
I’m kidding, of course (I am, right? Please tell me you’ve not heard of such things.)
But pumpkin pie spiced pumpkin pancakes seems just perfect, yes? With a pat of butter, and a hefty pour of maple syrup. I also happened to have some whipped cream around from a sweet potato pie and damned if that didn’t seem like the right thing to do.
These pancakes are not overly sweet. I usually keep my pancakes on the not-too-sweet side because isn’t that what maple syrup is for?
If you want to make these for a group in the morning, you might mix up the wet ingredients in one container, and then the dry in another, and then combine them before griddling them up in the morning.
Griddle Temp for Pancakes
You want to have you pan or griddle somewhere between high and medium high. The key is to let them turn golden brown, but not over-brown or burn, before the inside is cooked.
If you are like me, after Thanksgiving you have cans of pumpkin that didn’t make it into the pies. Turn those leftovers into these Spiced Pumpkin Pancakes.Tweet This
More Pumpkin Recipes:
- What to Do with Leftover Canned Pumpkin
- The Best Moist Pumpkin Bread
- Spiced Pumpkin Pancakes
- Pumpkin Cream Cheese Brownies
- Pumpkin Gingerbread with Crystallized Ginger
- How to Cook Pumpkins
Other Breakfast Recipes:
- Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese
- Bacon and Egg Breakfast Pizza
- Creamy Stuffed Breakfast Crepes
- Breakfast Challah, Smoked Cheddar and Sausage Bread Pudding
- Ricotta Berry Breakfast Crostini
- Sour Cream Cinnamon Coffee Cake
- Shakshuka with Swiss Chard
With a curtsy to Kenny Shopsin for providing some recipe inspiration.
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Spiced Pumpkin Pancakes
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ kosher or coarse salt
- 2 large eggs
- ¾ cup canned pumpkin puree not pumpkin pie filling
- ¾ cup whole milk
- ¾ cup half-and-half
- Vegetable or canola oil for cooking the pancakes
- Butter or maple syrup to serve
- In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
- In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
- Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both – seriously both if you want a huge treat.
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