Pumpkin Spice Pancakes

I know. I’ve gone a little overboard with the pumpkin. I promise to stop and talk more about Thanksgiving dishes, though that will involve, er…more pumpkin. Can you ever have too much?

These tasty cakes are a Breakfast for Dinner staple in our house. They are one of the few foods I don’t have to change for any of my picky eaters…everybody loves warm pumpkin goodness with butter and maple syrup. After my Great Pumpkin experiment, I didn’t feel badly using canned pumpkin in these. The leftover pancakes freeze beautifully and make a great school-day breakfast.

Pumpkin Spice Pancakes


1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons white vinegar (I’ve also used cider in a pinch)

1/2 cups all-purpose flour

1/2 cup whole wheat pastry flour (you can use all-purpose flour if that’s all you have in the pantry)

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt


Combine milk, pumpkin, egg, oil and vinegar in a mixing bowl. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Fold into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Batter will be thick, so use a spoon to spread evenly. Brown on both sides and serve hot.

Makes about 12 pancakes.

*adapted from Allrecipes


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