Pumpkin Pie Pancakes

Written By Pam Brandon and Anne-Marie Denicole On November 7, 2012

Divas pancakes‘Tis the season for all things pumpkin, from pumpkin spice designer coffee to pumpkin ravioli and pumpkin pie. When we really want to indulge (and have time for a nap), these moist pumpkin pie pancakes are a hearty way to start the day.  Or a perfect ending for “brinner” (breakfast for dinner).

With a schmear of real butter and a drizzle of honest maple syrup, you can skip the bacon and eggs, pour a glass of cold milk and dig in to a taste of autumn. 

Pumpkin Pie Pancakes

Serves 4 to 6 


1 3/4 cups flour

3 tablespoons sugar

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon ground ginger 

1/2 teaspoon ground cloves

1 cup pumpkin puree

1 1/4 cups half & half

1/2 cup milk  

2 eggs, beaten

Butter, maple syrup for serving 


Whisk together flour, sugar, cinnamon, baking powder, nutmeg, ginger and cloves in a large bowl.  Fold in pumpkin, half & half, milk and eggs, whisking until smooth. Set batter aside to rest 10 to 15 minutes.  

Heat non-stick skillet over medium heat. Pour batter into skillet, and once bubbles begin to form, flip each pancake and cook until golden and fluffy, about 2 to 3 minutes each side. Repeat with remaining batter. 

Serve hot with butter and maple syrup.   

Diva confession: If you want to make your own pumpkin puree, preheat oven to 375˚F.  Remove stem from pumpkin and cut in half, scraping out stringy membrane and seeds. Place halves face-side down on baking sheet and bake about 45 minutes, or until pumpkin is soft. (Test for doneness by piercing with a fork.) Remove from oven and cool.  Scoop out the soft pulp into food processor or blender and pulse until smooth.  {jcomments on}

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