Pumpkin Pancakes


  • 1 egg
  • 1 2/3 cups milk
  • ½ cup canned pumpkin
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt


Beat the egg in a medium bowl. Add milk, pumpkin, butter, and vanilla; mix well. Mix remaining ingredients in a large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.

Pour ¼ cup of batter per pancake onto a preheated lightly greased griddle or skillet. Cook 1-2 minutes per side or until golden brown, turning when pancakes begin to bubble.

Serving Suggestion: Serve pancakes topped with chopped pecans and maple syrup.

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