Pumpkin Pancakes

Despite the fact that it still feels like summer down here, I’m ready for all the fall flavors, especially pumpkin!

I finally opened my first can of pumpkin of the season and whipped up these pumpkin pancakes! They’re fluffy and full of pumpkin spice and the perfect way to start a fall morning!


  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/8 cup sugar
  • 1 egg
  • 3 tablespoons pumpkin purée
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk


Place dry ingredients into a mixing bowl and whisk until combined. Add wet ingredients and whisk until smooth. Cook on a greased griddle over medium heat (300 degrees) for about 2 minutes per side. Use a cookie scoop to place batter on the griddle for uniform sized pancakes. To make pancakes easy to flip, spray your spatula with a little non-stick cooking spray. Makes 16 small pancakes.

Serve with your favorite toppings (I used dried cranberries, candied walnuts, and maple syrup).

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