Pumpkin Spice Pancakes

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This is a great time of year when the leaves are changing colors and a crispness comes into the air. Everyone’s kitchen comes alive with the wonderful aroma of apple pies, pumpkin pies and a lot of other yummy fall dishes. Do you ever have leftover pumpkin puree but not enough for another pie? If that happens to you, how about making a delicious stack of Pumpkin Spice Pancakes. Our love of pumpkins and spices made this the perfect recipe! And for fun top the pancakes with a few chocolate chips! For tips on making pancakes including step by step instructions and videos please see our How To Guide on Making Pancakes.

Pumpkin Spice Pancakes stacked
Pumpkin Spice Pancakes Stacked

Pumpkin Spice Pancake Mix

We love a lot of spices in our dishes. And these Pumpkin Spice Pancakes are not an exception. A combination of cinnamon, ginger, nutmeg and cloves provides a lovely treat for our palate. The pumpkin puree is an important ingredient. Either use a good canned pumpkin or make your own pumpkin puree. For best flavor, making your own is the best. See my recipe for Make Your Own Pumpkin Puree. But in a pinch, use a canned pumpkin making sure it is 100% pumpkin. 

Now let’s get started with making our pancakes! Start with combining the wet ingredients in a large bowl. In a smaller bowl, combine the dry ingredients. Slow mix the dry ingredients into the wet ingredients until batter is smooth. Add olive oil to a griddle preheating on medium heat. If the pancakes are not being served immediately, set the oven to its warm setting. Make sure the griddle is hot. If a drop of water or pancake batter sizzles the grill is ready. Pour batter onto the griddle. Cook about 3-minutes or until the bubbles start to pop. Then turn over and cook for about another minute. Place Pumpkin Spice Pancakes in the oven to keep them warm. Serve hot with Kerrygold Butter and Maple Syrup.

For tips on making pancakes including step by step instructions and videos please see our How To Guide on Making Pancakes.

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Pumpkin Spice Pancakes with chocolate chips cover

Pumpkin Spice Pancakes

Pin Recipe
Do you ever have leftover pumpkin puree but not enough for another pie? If that happens to you, how about making a delicious stack of Pumpkin Spice Pancakes.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Holidays, Pancakes
Cuisine: American
Keyword: Pumpkin Spice Pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 9 servings
servings
Calories: 138kcal
Author: Bernice

Equipment

  • Large mixing bowl
  • Small bowl
  • Griddle

Ingredients

Wet Ingredients

  • 1 cup Skim Milk
  • Β½ cup Pumpkin Puree
  • 2 tbsp Oil
  • 1 tsp Vanilla
  • 1 Egg

Dry Ingredients

  • 1 1/2 cups Flour sifted
  • 2 tbsp Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/2 tsp Salt

Instructions

Pumpkin Spice Pancakes Preparation

  • In a large bowl combine the wet ingredients.
  • In a smaller bowl combine the dry ingredients.
  • Slowly mix the dry ingredients into the wet ingredients.
  • Add olive oil to a griddle preheating on medium heat.
  • Make sure the griddle is hot. If a drop of water or pancake batter sizzles the grill is ready.
  • Pour batter onto the griddle.
  • Cook about 3-minutes or until the bubbles start to pop.
  • Then turn over and cook for about another minute.

Video

Recipe Notes

Calories are approximate depending upon size and toppings.
Nutrition Facts
Pumpkin Spice Pancakes
Amount Per Serving (9 servings)
Calories 138 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 151mg7%
Potassium 212mg6%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 2200IU44%
Vitamin C 1mg1%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.