Pumpkin Spice Pancakes
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 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.
Thank You for Following Supper Plate
You May Also Enjoy
Pumpkin Banana Pie
Pumpkin Dip with Cool Whip
Whole Wheat Buttermilk Pancakes
Apple Cinnamon Pancakes
Blueberry Whole Wheat Pancakes
Cinnamon French Toast Bake
Ricotta Hotcakes

Pumpkin Spice Pancakes
Pin RecipeEquipment
- Large mixing bowl
- Small bowl
- Griddle
Ingredients
Wet Ingredients
- 1 cup Skim Milk
- ½ 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.
Oh my Bernice these look insane! I havent seen canned pumpkin before so I think I’ll have to follow your puree recipe, looks delicious! X
Thank you! They are a nice change to Buttermilk pancakes. Hope you enjoy them! 🎃🎃🎃
Thank you Bernice! X
Your welcome!
I don’t have leftover pumpkin purée but these pancakes are worth making some 😋😋
Thank you! You can easily double the recipe or adjust to use the entire can. 💕
I didn’t used to be a fan of anything pumpkin but seem to be warming up to the flavor and may even give these pancakes a try.😊
A great way to use pumpkin in a recipe. 💕
Nice
Kindly take a look at my blog and share your thoughts on my recipe
Thank you! 💕
These look so perfect and tasty. Love the spices you’ve used. 🙂
Thank you! The spices adds that nice warm tones. 💕
Yummm
Perfect description! 💕
💞✨