I will show you how simple it is to make these spiced pumpkin pancakes. The pumpkin and spice flavor are perfect for fall time or anytime of the year!
My mother-in-law was a kindergarten teacher for many years. On the day she was teaching the letter “P” she would bring her griddle and a big batch of pumpkin pancake batter. She would then cook up a big stack of pancakes, making the building smell amazing I’m sure, and serve the kids pumpkin pancakes for the letter “P” day!
Now, it is a family favorite especially when we are all at the cabin.
Instructions For Making Spiced Pumpkin Pancakes
Begin by adding the the dry ingredients from a pancake recipe to a medium sized mixing bowl and stir.
Next, add the eggs, milk, oil, and canned pumpkin to the mix and stir well until combined.
Heat a gridle over medium-low heat. When the griddle is hot, add a little butter and let it start bubbling.
Carefully pour a 1/3 of a cup or so into the middle of the butter. This will make the edges of your pancake delicious and crispy.
Let it cook for a good few minutes or so before flipping it over.
Once you’ve got three or four cooked pancakes stack them up and put a big old dap of butter on top so it can start to melt
I like maple syrup on mine. The more traditional way to eat these……at least in this family is to sprinkle the spiced pumpkin pancakes with powdered sugar after you butter them. Then roll it up like a tortilla and eat it that way.
I’ve done both and both are pretty great!!! It just depends on how messy you want to get.
Either way they are great and a fun change from just regular pancakes. Let me know if you enjoy these as much as we do.
- mixing bowl
- wire whisk
- measuring cups and spoons
Put the mixed batter into a quart jar and pour from that……..less mess.
The dry ingredients can be mixed ahead of time and stored in an airtight container for those rushed mornings. Just add the wet ingredients and bam, ready to go.
Any leftover pancake batter can be stored in the fridge for up to 5-7 days. The top might turn a darker color but that is normal. Stir in a little milk to thin it out and you’re good to go.
Any leftover pancakes can be kept in an airtight container and reheated or they make a great snack just room temp. My kids love them.
You can use a pancake mix in place of the dry ingredients. Measure 1 ¾ cup of mix and then add the spices and sugar before adding the wet ingredients.
Other Recipes From the Farm You Might Like
Spiced Pumpkin Pancakes
- mixing bowl
- wire whisk
- measuring cups and measuring spoons
- 1¾ c All-purpose flour
- ¾ tsp salt
- 1 ½ tbsp baking powder
- 5 tbsp sugar
- ¾ tsp ground nutmeg
- ¾ tsp ground ginger
- ¾ tsp cinnamon
- 2 eggs
- 1 c milk
- ¼ c vegetable oil
- ½ c pumpkin puree
- In a medium sized mixing bowl add the dry ingredients and mix together.
- Add the wet ingredients and stir until well combined.
- Place a tsp of butter onto a hot griddle and allow to melt.
- Pour a ⅓ or so of batter into the middle of the batter and allow to cook for 1-2 minutes before flipping over.
- When completely cooked remove from griddle and serve.