Pumpkin Spice Pancakes
on Nov 10, 2017, Updated Aug 30, 2024
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Pancakes are a great way to make use of that extra can of pumpkin.
If you are like me, after Thanksgiving you have a couple of cans of pureed pumpkin in the pantry that didn’t make it into the pies. This is excellent news. This cozy, moist, and fluffy pancake recipe is the first thing you should make!
A pause to acknowledge that the fact the pumpkin pie spiced everything has gotten way WAY out of control. But pumpkin pie spiced pancakes seem 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 damn if that didn’t seem like the right thing to do. This pancake recipe is not overly sweet (I usually keep my pancakes on the not-too-sweet side because isn’t that what maple syrup is for?).
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These make the perfect breakfast treat and can be eaten alone or served alongside a Denver Omelet, Candied Bacon, or a Pepper, Onion, Mushroom, and Feta Frittata. Put a fruit salad on the table to round things out.
Also see How to Cook Pumpkins.
What's In This Post?
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.
Look out for bubbles on the surface of your pancakes. Once those bubbles start popping, the pancake is ready to flip.
You can prepare the wet ingredients and the dry ingredients separately the night before but do not mix them together. Once baking powder gets wet, it is activated and should be cooked pretty immediately. So only mix the wet with the dry right before you are ready to griddle.
You want to have your pan or griddle at medium-high. Make sure not to turn the temperature too high, or the pancakes will burn before cooking all the way through. A tip to make sure the pan is at the perfect temperature is to flick a few drops of water on the griddle, and if they jump around on the surface before sizzling out, you are ready to cook.
Pumpkin Spice Pancake Ingredients
- All-purpose flour – Gives the pancakes structure.
- Sugar – For sweetness.
- Baking powder – Helps create a fluffy pancake.
- Cinnamon, ginger, cloves – These warming spices bring in toasty autumnal flavors.
- Salt – Enhances all the flavors.
- Eggs – Binds all the ingredients together.
- Canned pumpkin puree – Don’t use pumpkin pie filling.
- Whole milk and half-and-half – This dairy is the secret to tender pancakes, creating a rich and thick batter.
- Vegetable or canola oil – For cooking the pancakes.
- Butter or maple syrup – To serve. (You can also think about sweetened whipped cream!)
How to Make Pumpkin Spice Pancakes
- Mix the dry ingredients: Whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
- Mix the wet ingredients: Whisk the eggs lightly, then add the pumpkin, milk, and half-and-half and whisk to blend.
- Combine the wet and dry ingredients.
- Cook: In a large skillet over medium-high heat cook the pancakes for about 2 minutes per side. Enjoy them with butter or syrup, or both.
Make Ahead
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. Store the wet ingredients in the fridge. Combine them just before griddling them up in the morning.
Leftover pancakes can be stored in the fridge for a few days. Reheat in the microwave or over low heat on a griddle.
What to Serve With Pumpkin Spice Pancakes
More Pumpkin Recipes
- The Best Moist Pumpkin Bread
- Pumpkin Cream Cheese Brownies
- Pumpkin Gingerbread with Crystallized Ginger
More Breakfast Recipes
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Pumpkin Spice Pancakes
Ingredients
- 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 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)
Instructions
- 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 1/4 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.
Must I use 1/2 and 1/2 and whole milk? That seems like a lot of fat? I typically substitute coconut milk for milk in recipes.
I think you should definitely give it a try! I know – these are indulgent. Let me know how it goes!