Name: Pumpkin Pie Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 Tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon allspice; 1/2 teaspoon ginger; 1/2 teaspoon salt; 1 cup canned pumpkin purée (not pumpkin pie filling); 1 1/2 cups whole milk; 1 large egg; 2 Tablespoons vegetable oil, plus more for cooking; 2 Tablespoons vinegar

Pumpkin Pie Pancakes

Kelly Senyei
31 October 31, 2012
69 Comments

Pumpkin Pie Pancakes Recipe
In the words of John Travolta, “Sandy. Oh, Sandy.”

I was in Charlotte, North Carolina over the weekend for a wedding and was scheduled to head back to New York City on Sunday. Three days, seven canceled flights, and one superstorm named Sandy later, and I am currently in … Charlotte, North Carolina. Like many of my fellow New Yorkers, once I do make it back to Manhattan, I’ll be without power for at least a week. No elevators + living on the 24th floor = the workout I never wanted.

Who would’ve known these Pumpkin Pie Pancakes would be the last meal my trusty stove would churn out before losing its juice? If pumpkin pie is your seasonal sweet of choice, then dessert becomes breakfast by whisking pumpkin purée and spices into quick-fix homemade pancake batter. After a few minutes on a hot griddle, you’ll be slicing into a stack of flavor-packed flapjacks. Now if getting back to New York was only so simple!

And now you can take your breakfast game to a whole new level by tuning in to my video below for tips and tools for perfect pancakes. (Hint: It’s all about the fish spatula!)

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered twice a month to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.

Pumpkin Pie Pancakes

Prep: 15 minutes

Cook: 5 minutes

Yield: 4 servings

Ingredients

2 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/2 cups whole milk
1 large egg
2 Tablespoons vegetable oil, plus more for cooking
2 Tablespoons vinegar

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger and salt. Set the bowl aside.

In a separate medium bowl, whisk together the pumpkin purée, milk, egg, vegetable oil and vinegar. Add the wet ingredients to the dry ingredients and stir just until combined. (The batter will be lumpy. Do not overmix it or your pancakes will be dense.)

Heat a large nonstick sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.