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Pumpkin Pancakes

2 reviews
Servings Prep Time Cook Time


2 Cups Flour - All Purpose
3 Tablespoons Sugar - Brown
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon (ground) Seasoning - Allspice
1 teaspoon Seasoning - Cinnamon
1/2 Teaspoon (ground) Seasoning - Ginger
1/2 teaspoon Seasoning - Salt
1 1/2 Cups Milk
1 Cup Pumpkin Puree
1 Eggs
2 Tablespoons Vegetable Oil
2 Tablespoons Vinegar - White


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

2. 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. Brown on both sides and serve hot.

Rate this recipe


This is a fantastic recipe! The texture first takes a bit of getting used to--couldn't figure out why they kept sticking. That's the pumpkin. But it's also easy enough to tweak. I deleted the eggs, milk, vinegar baking powder and soda, and flour. Then added the rest of the ingredients to a buttermilk dry pancake mix that required only water. If you want stronger spice taste, then add the suggested ingredient amounts above, but add them to only a cup of dry mix. I created larger amounts and love the subtle taste of the spices. Wonderful!


Excellent recipe! Love it!