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Pumpkin Spice Pancakes

Warm spices and healthy pumpkin purée turn regular pancakes into delicious, fluffy pumpkin spice pancakes. Perfect for the Fall season, kid-friendly and a great way to use up that leftover canned pumpkin. 

Top the pumpkin pancakes with butter and maple syrup or check out other toppings and plenty of ideas for ingredient substitutes to suit your needs and what you have on hand. 

stack of pumpkin pancakes on plate

My 3 year old grandson loves these pancakes. I don’t tell his mother (the other kook) that I dot them with syrup just in case he needs more incentive to eat. And I don’t tell my grandson that I add a bit of ground flaxseed to boost the nutrition.

Sometimes I create pumpkin shapes for him with a squeeze bottle filled with batter, then add a face with melted chocolate chips. He doesn’t seem to care they are not works of art as he proceeds to lick off the chocolate. 

pumpkin face pancake on plate

What to serve with pumpkin pancakes

To keep it simple and classic, I like butter and a drizzle of maple syrup on my pancakes. There are other options for toppings of course.

This pancake recipe is great with coffee, chai tea, apple cider or hot chocolate. 

FAQ – Good to know

Are canned pumpkin and pumpkin purée the same thing?

Yes. The terms are used interchangeably. Just make sure you don’t buy pumpkin filling (very different). 

Don’t pumpkin pancakes need buttermilk to make them fluffy?

No. Despite the pumpkin purée, the pancakes are fluffy even though they are not made with buttermilk. This is because we’re using baking powder which doesn’t need to pair with acid to make the pancakes rise. 

Is pumpkin healthy?

Yes. pumpkin purée is low calorie and rich in vitamins, minerals and antioxidants. One cup has 49 calories, 0.2 grams of fat, 2 grams of protein, 3 grams of fiber, 245% of daily values recommended for vitamin A and 19% of daily values recommended for vitamin C. Source: Healthline

What can I do with leftover pumpkin purée?

Most recipes do not use an entire can of pumpkin purée. Luckily, it stores beautifully in the fridge for up to a week or in the freezer for up to a year. Here are a few ideas for how to use leftover purée. Make a pumpkin spice latté, a smoothie or our rustic-style pumpkin scone recipe. Or stir it into mac and cheese or oatmeal.

How to make pumpkin spice pancakes

flour, eggs, butter, milk, pumpkin puree, vanilla, baking powder, seasonings, brown sugar
Ingredients: flour, eggs, melted butter, milk, pumpkin puree, vanilla extract, baking powder, seasonings, brown sugar
dry ingredients in bowl
Mix together dry ingredients (except sugar) in a medium bowl.
wet ingredients and sugar in bowl
Combine eggs, pumpkin puree, vanilla, brown sugar, melted butter and vanilla in a separate large bowl.
pumpkin pancakes batter
Add dry flour mixture ingredients to the pumpkin mixture in the large bowl. Mix just until combined. Lumps are ok.
pumpkin pancakes batter in pan
Heat large not stick pan to medium heat. Spray with cooking spray or add a little butter or vegetable oil. Pour pancake batter (about 1/4 cup per pancake) onto the skillet. Cook for several minutes until bubbly.
pumpkin pancakes in pan
Flip pancakes over and cook another few minutes until golden brown.
stack of pumpkin pancakes on plate 5
Serve with butter and maple syrup of a topping of your choice.
stack of pumpkin pancakes on plate cut open

Tailor To Your Taste

Here are several substitutions if you need them and a few variations to try. 

Substitutes

Flour

  • You can replace 1/2 cup (62 grams) of the flour with whole wheat flour if you like. Don’t use more than that or the pancakes will be too dense. Whole wheat flour has more fiber, protein and fat than all purpose flour. 
  • Substitute the flour with Bisquick mix and only use 2 tablespoons butter, no baking powder and just 1/2 teaspoon of salt (or less if you’re using salted butter).

Milk

  • Use almond milk or soy milk instead of regular milk

Spices

  • You can often find pumpkin pie spice in your local bulk food store or in mainstream grocery stores in the Fall season. 
  • If you can’t find it, use 11/2 teaspoons ground cinnamon, 1/2 teaspoon ground powdered ginger and 1/2 teaspoon ground nutmeg for this recipe.
  • If you don’t have or like ginger or nutmeg, try allspice or ground cloves. 

Pumpkin purée

  • Here’s a recipe for easy pumpkin purée from scratch by Inspired Taste using real pumpkin if you can’t find canned purée.
  • You can substitute canned pumpkin with sweet potato purée if you like or if you can’t find canned pumpkin. 

Add-ins

  • 1/3 cup (45 grams) chopped pecans or walnuts to the pancake batter
  • 1-2 tablespoons of ground flaxseed for extra nutrition. If batter is too thick, thin it with a bit of milk. 
  • 1/4 cup grated carrots

Toppings

  • chopped toasted or candied pecans
  • whipped cream
  • cream cheese mixed with maple syrup
  • drizzle of honey
  • caramelized bananas (for decadence!)

Make Ahead, Storing, Freezing

  • To cook ahead and keep warm: place pancakes on a pan and keep them in a warm oven at 200F for 30 minutes or so. 
  • To prepare batter a day ahead: Some say you shouldn’t make make the batter ahead and keep it in the fridge. I do it all the time and have never had a problem. Keep it in an airtight container, and use it the next day. If the batter is too thick, thin it with a little milk before cooking the pancakes.
  • To freeze cooked pancakes: Cool the pancakes first, then toss them in an airtight container or ziploc bag and freeze them for up to 2 months. Warm them in the microwave for 20-30 seconds or in the toaster. 
  • Storing cooked pancakes: Store in the fridge in a sealed container for several days.

Other pumpkin recipes

Other pancake recipes

stack of pumpkin pancakes on plate
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Pumpkin Spice Pancakes

Warm spices and healthy pumpkin purée turn regular pancakes into delicious, fluffy pumpkin spice pancakes. Perfect for the Fall season, kid-friendly and a great way to use up that leftover canned pumpkin.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Breakfast, brunch
Cuisine: American, Vegetarian
Servings: 12 pancakes
Author: Cheryl, Two Kooks In The Kitchen

Equipment

  • electric griddle or large non stick skillet

Ingredients

  • 2 cups (250 grams) all purpose flour, Note 1
  • 3 teaspoons baking powder (NOT baking soda)
  • 2 teaspoons pumpkin pie spice, Note 2
  • 1 teaspoon salt (use 1/2 tsp if using salted butter)
  • 1/3 cup (75 grams) brown sugar, rounded meaning use a bit extra
  • 1 teaspoon vanilla extract
  • 1 cup (240 grams) pumpkin purée (canned pumpkin, but NOT pumpkin filling)
  • 2 large eggs
  • 4 tablespoons (68 grams) butter, melted (1/2 stick)
  • 1 1/2 cups (355 ml) milk (almond or soy milk fine too)
  • oil spray or 1-2 teaspoons oil or butter for cooking pancakes.

Instructions

  • HEAT OVEN TO 200F/93C to keep pancakes warm as you cook batches. Alternatively, you can microwave cooked pancakes for 30-40 seconds before serving.
  • MIX DRY INGREDIENTS (medium bowl): Whisk or use a fork to combine flour, baking powder, pumpkin pie spice, salt in a medium bowl.
  • MIX WET INGREDIENTS (large bowl): Whisk or use a fork to combine pumpkin purée, eggs, milk, melted butter, brown sugar and vanilla extract.
  • COMBINE WET AND DRY INGREDIENTS: Pour flour mixture into the wet pumpkin mixture. Stir just to combine (until you no longer see dry flour. Don't overmix. A few lumps are fine. Let the batter sit for 5 minutes while you heat the griddle or skillet to medium heat (350F/176.7C).
  • COOK PANCAKES: Spray pan with oil spray or add a teaspoon of butter or vegetable oil to the skillet. Use a 1/4 cup measuring cup to pour batter into skillet to form pancakes. You will need to do several batches, depending on size of pan. Note 3 to make shapes. Cook pancakes for 3-4 minutes on first side or until bubble start to appear. Flip with a spatula. Cook on second side for 2-3 minutes. Transfer to plate (or baking sheet to keep warm, covered with foil, in 200F oven). Repeat with remaining batches. Serve with maple syrup of other toppings, Note 4.

Notes

  1. Substitute for flour: You can replace 1/2 cup (62 grams) of the flour with whole wheat flour if you like. Don’t use more than that or the pancakes will be too dense. Or, substitute the flour with Bisquick mix and only use 2 tablespoons butter, no baking powder and just 1/2 teaspoon of salt (or less if you’re using salted butter).
  2. Substitute for pumpkin pie spice: 11/2 teaspoons ground cinnamon, 1/2 teaspoon ground powdered ginger and 1/2 teaspoon ground nutmeg. If you don’t have or like ginger or nutmeg, try allspice or ground cloves. 
  3. To make shapes: Put batter in a squeeze bottle. This will give you more control to create shapes or letters. 
  4. Topping options: pure maple syrup, chopped toasted or candied pecans, whipped cream, cream cheese mixed with maple syrup, drizzle of honey, caramelized bananas 
  5. Other variations:
    • use sweet potato purée if you like or if you can’t find canned pumpkin. 
    • Optional add-ins to batter: 1/3 cup (45 grams) chopped pecans or walnuts; 1-2 tablespoons of ground flaxseed for extra nutrition; 1/4 cup grated carrots. 
  6. Make ahead, storing, freezing:
    • To cook ahead and keep warm: place pancakes on a pan and keep them in a warm oven at 200F for 30 minutes or so.
    • To prepare batter a day ahead: Some say you shouldn’t make make the batter ahead and keep it in the fridge. I do it all the time and have never had a problem. Keep it in an airtight container, and use it the next day. If the batter is too thick, thin it with a little milk before cooking the pancakes.
    • To freeze cooked pancakes: Cool the pancakes first, then toss them in an airtight container or ziploc bag and freeze them for up to 2 months. Warm them in the microwave for 20-30 seconds or in the toaster. 
    • Storing cooked pancakes: Store in the fridge in a sealed container for several days.
 
Nutrition values are estimates depending on size of pancakes and do not include add-ins and toppings. 

Nutrition

Nutrition Facts
Pumpkin Spice Pancakes
Amount Per Serving
Calories 171 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 360mg16%
Potassium 127mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 8g9%
Protein 4g8%
Vitamin A 3384IU68%
Vitamin C 1mg1%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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