Pumpkin Spice Pancakes

Green plate on table with pumpkin pie spice pancakes stacked high.

Print Recipe

5 from 1 vote

Pumpkin Spice Pancakes

Pancakes are a great way to make use of that extra can of pumpkin.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

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.

Notes

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.

Nutrition