Pumpkin Pancakes

{Written by: Jen}

This past Sunday I decided it was time to try Pumpkin Pancakes. I am so glad I did. They were awesome! This is a quick and simple recipe that I found here. After mixing all of the ingredients I let the batter sit for about 20 minutes. Doing this allows it to rise and creates much fluffier pancakes. Another trick I have found for thick fluffy pancakes, once the batter is on the griddle resist the urge to flip more than one time, also DO NOT squish the pancakes with the spatula.


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons butter, melted
  • 1 egg


  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Cook on a lightly greased griddle over medium heat until golden.

These were such a hit with my family my toddlers loved them too! I thought they were good enough not to need any syrup, just a dusting of powdered sugar, but really that’s your call.




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