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!

Pumpkin Pie Pancakes Recipe

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!)

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Breakfast

Pumpkin Pie Pancakes

Add a seasonal twist to breakfast with quick and easy Pumpkin Pie Pancakes.
5 from 2 votes
Pumpkin Pie Pancakes Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 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.
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Recipe adapted from All Recipes.


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Nutrition

Calories: 421kcal, Carbohydrates: 67g, Protein: 11g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 626mg, Potassium: 531mg, Fiber: 3g, Sugar: 15g, Vitamin A: 9740IU, Vitamin C: 2.6mg, Calcium: 230mg, Iron: 4.1mg

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Comments

    1. Hi Heather – I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!).

  1. 5 stars
    Just made these for my kids and I for breakfast. They were light and fluffy, and they tasted great. Thanks so much for the recipe

    1. Hi Joie! It depends on how big you make your pancakes, but if they end up around 4 inches in diameter, you should have about 16 pancakes, so 4 per person.

  2. Hi Kelly,
    I’m just seeing this recipe and wondered a couple of things. First, have you tried this with whole wheat flour (or whole wheat pastry flour)? If I try using that, would I need to increase the amount of milk (and any idea how much extra when subbing whole wheat for regular flour)?

    Second, see you use vinegar which is what I would normally see in a recipe if buttermilk is not available. Would this recipe be improved or any different is buttermilk is used rather than whole milk and vinegar?

    Thanks!

    1. Hey Dave! I haven’t tried making any of these substitutions so I’m not sure how the recipe would turn out. Let me know if you give it a shot!

    1. Hi Tasia – I haven’t tried using coconut flour in this recipe so I can’t say with certainty how they would turn out. From the little research I’ve done in regards to substituting coconut flour in a recipe, the consensus seems to be that less flour and more egg are necessary for the recipe to be a success. Let me know who it turns out if you give it a shot!

  3. I just want to say, me and my son absolutely love these pancakes. It’s 1:30 in the am, here in Dover Pa. And we made some, thanks so much for the awesome recipe.

  4. The recipe just wasted my time and the last cup of pumpkin purée.. Too salty to eat, honestly.. It turned out really soft and fluffy though, i might try again with less salt and more sugar. I think the recipe should be edited, really..

    1. Hi Kelly – Thanks so much for your comment. I have since updated the recipe so it’s all new. Thank you for your feedback.

  5. When I mixed the melted butter with egg punpkin and milk the butter immediately went back to room temperature and became all chunky :( how to prevent this?

  6. I have to echo another comment above – these pancakes were not good. Maybe if I used applesauce instead of the melted butter and added far more sugar, I could tweak them enough that we would enjoy them. I sadly just wasted almost an hour and we have no breakfast.

    Pictures were great and is what encouraged me to try the recipe.

    1. Hi Kim! It depends on how big you make your pancakes, but if they end up around 4 inches in diameter, you should have about 16 pancakes, so 4 per person.

    1. Hi Brittany – the oil functions the same way as cooking spray, so you can use one or the other. Hope that helps!

    1. Thanks so much, Erika! It took a lot of patience, but no tripod. I just held my camera with one, the syrup with the other and had the fork balanced in a glass. The creative things we do when we’re a team of one :)

  7. We think these are wonderful! My 2 year old is devouring them as I write this. He loves them! Delicious recipe and beautiful photos.

  8. Good recipe. I have to admit that, because mom always did, I omit salt in recipes and use salted butter instead. And due to my own fear of fat ;) …I cut the butter to 2 Tbs. Very tasty with agave syrup on them, and my picky husband even liked them!

  9. These pancakes were terrible. 1 tsp of salt is way too much–they might have been saved if I had gone with my instinct and used 1/2 tsp. and they definitely needed more sugar. Maybe 2-3 Tbl sugar. I made these for my kids and even covered in syrup we had to throw them away. They were that bad. Great idea though. We love pumpkin pancakes. We will just be going back to our favorite recipe. Sorry :(

  10. There is always the odd conflicting feeling when you were “supposed” to be in the middle of a tragedy, but miss it. Mostly grateful that you’re safe, with a twinge of guilt for not being in the mix.
    My NYC friends have power restored, but it took so long. And I have felt especially guilty for the gorgeous LA weather ever since the storm hit, wish I could ship some east.
    Hope you are safe and well, wish there was something I could do help the East Coast, text to the Red Cross haven’t eased my guilt!

    And, can I say how gorgeous these pancakes are?

  11. Thanks for this recipe! Due to food sensitivities in my youngest child–I vegan-ized these with rice milk and applesauce. Delicious! Not to mention the health benefits of the pumpkin. Keep ’em coming! I love Fall comfort foods.

  12. Your photo is absolutely stunning.
    My thoughts are with you and everyone else up there!! What a mess. I hope you get home soon and your power back on even sooner. Hugs.

  13. Thinking of you at this time, and hoping you return safely — and with power — so I don’t miss your gorgeous recipes too much!

  14. Wow, I absolutely love that first shot. Beautiful. These pancakes make the perfect fall treat. Hopefully you have a safe trip back to NYC!

  15. wow that first shot of the pancakes on the fork with the syrup dripping down – outrageous!! love it. good luck with your trip back to NYC – thoughts with you! DC just got dumped by rain, but seems like north got hit much harder :( xo

  16. I love the shot of the bite on the fork, gorgeous, Kelly! These sound oh-so amazing. Hope NYC recovers quickly but I am grateful that all of my friends are OK!

  17. OMG those pictures….ridiculous! The things I would do for that forkful of pancake. They look amazing. I hope you get back to NY all right!

  18. I tried making pumpkin pancakes and waffles but it always failed. looking at these I am so tempted to try it again. thanks for sharing.

  19. Oh my goodness – I want to eat those right off the fork! Beautiful photos.

    And hope your power comes back on soon. So glad you all are ok.

  20. Good luck getting back to NYC!! I hope your power comes back sooner than expected! These pancakes look amazing! Beautiful photos!

  21. Good luck when you get back to NY! Hope everything gets back to normal fast! My family is NJ is pretty much going through the same thing with all the damage done to Atlantic City…ugh.

    Your pancakes look and sound DELISH! :)

  22. Best of luck with regaining power! I feel like eating more pancakes would just make everything better : )

  23. I hope you make it back to NYC safely and that you don’t have to walk up those 24 floors too many times before the power comes back!

    These pancakes look so fluffy and delicious :)