I’ve made this recipe a couple times since I discovered it, and I love it! Pumpkin is the best Fall flavor, and I can’t get enough these days. These pancakes are easy and fast, and they taste just like little pumpkin pies – the insides are soft and moist, but the outsides are perfectly crispy. The original recipe said to sprinkle cinnamon sugar on top, but I took it a step further with some cinnamon-spiced whipped cream. I didn’t measure, but you can find a recipe similar to what I made here. Enjoy!

Pumpkin Spice Pancakes (recipe from Pennies on a Platter)

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. melted butter

Whisk together the flour, sugar, baking powder, salt and spices. In a separate bowl, combine the milk, pumpkin, egg and butter. Stir into the dry ingredients and mix until just combined.  The batter may still be lumpy.

Heat a skillet or griddle over medium heat.  Pour the batter on the griddle or skillet in ~1/3 cup portions. When bubbles start forming on the top of the pancakes, carefully use a spatula to flip to the other side. Let cook for a few more minutes until golden brown.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

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3 Responses to Pumpkin Spice Pancakes

  1. Bruce says:

    We have pumpkins from the garden–I might make those! They do look good!

  2. Ann says:

    We made these with fresh pumpkin and they were great. I mixed the dry ingredients so they would be fast to mix up before seminary. They were very quick, but as light as the kind you have to separate the eggs. Thanks for the recipe.

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