Easy Pumpkin Pancake Recipe

2 cups all-purpose flour(see whole wheat suggestions)

4 tablespoons brown sugar

1 tablespoon baking powder

2 1/2 teaspoons pumpkin pie spice

No pumpkin pie spice? Use 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger.

1/2 teaspoon nutmeg

1 teaspoon ground cloves (optional)

1/2 teaspoon salt

1 1/2 cups whole milk, warmed

1 cup pumpkin puree (canned or cooked fresh)

2 eggs, at room temperature

2 tablespoons vegetable oil

2 tablespoons vinegar

In a medium bowl, whisk together the milk, pumpkin, eggs, oil, and vinegar. Let sit for 5 minutes.

In a large mixing bowl, combine the flour, sugar, baking powder, pumpkin pie spice, nutmeg, cloves, and salt. Make a well in the center and pour in the pumpkin mixture. Stir just enough to moisten everything (lumps are okay). This batter should be thick.

Heat a lightly oiled griddle or frying pan over medium high heat. Place 1/4 cup of this easy pumpkin batter on the griddle for each pancake. Use the back of a spoon to spread it out. Brown on both sides and serve hot.


Turn this into the best whole wheat pumpkin pancake recipe by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!