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! 

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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.

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Pumpkin Spice Pancakes

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.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Fall, Holidays, Pancakes
Cuisine: American
Keyword: Pumpkin Spice Pancakes
Servings: 9 servings
Calories: 138kcal
Author: Bernice

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.
  • 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 in oven to keep them warm.

Notes

Calories are approximate depending upon size and toppings.
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