Pumpkin Pancakes

These days, I’m making pancakes a lot for breakfast. My top favorite pancakes to make in the early hours of the day are oatmeal cookie pancakes, which are gluten free and so so yummy. But since they aren’t the prettiest looking, I’ve decided to save those for another day. 
Today, however, I wanted to share a twist on plain pancakes (plaincakes?) : pumpkin pancakes! I had a can of pumpkin puree lying around, and it needed to be sacrificed for a good cause. I think these pumpkin pancakes were worth it. 

The pumpkin puree gives these pancakes a delicious flavor and softness. I added nutmeg, cinnamon, and ginger powder as well to tie it all together.
These pancakes didn’t take too long, and if you whip these up on any fall weekend, your family will love you for it! 
Tip: please, please don’t skimp out on the maple syrup. It takes them out of this world! 
Pumpkin Pancakes

Pumpkin Pancakes


  • Ingredients
  • 1 cup flour
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 tsp cinnamon
  • 1/8 tsp allspice powder
  • 1/8 tsp ginger powder
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 cup milk
  • 1 and 1/2 tbsp coconut oil or melted/cooled butter


  1. Whisk together flour, brown sugar, baking powder, baking soda, salt, spices. 
  2. In another bowl, combine pumpkin puree with egg, milk, and coconut oil. 
  3. Stir together the liquid ingredients into the bowl with dry ingredients. It's okay if there are lumps, just be sure not to over mix it! 
  4. Let the batter rest for 5-10 minutes. 
  5. In a large pan, heat up some oil and wipe it away with a paper towel. Dollop about 1/4 cup of the batter for each pancake. You will know the first side is done when the bubbles form and they pop. once they start popping, you can flip and finish cooking them. 
  6. Stack pancakes, top with butter and lots of real maple syrup! 
  7. Enjoy!


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