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+ servings

Pumpkin Pie Pancakes

Add a seasonal twist to breakfast with quick and easy Pumpkin Pie Pancakes.
5 from 2 votes
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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