Pumpkin Spiced Pancakes

Pumpkin pancakesWhen October comes around, you know it’s that time of the year again. Pumpkin is one of the quintessential fall ingredients and these days, pumpkin spices aren’t just for pie anymore. From cookies to ice cream to even potato chips, it seems like everyone just can’t get enough of these cozy and delicious autumnal flavors. While you may see your fair share of pumpkin recipes to last you all season long, one fall treat we look forward to most is our Pumpkin Spiced Pancakes. These light and fluffy pancakes are made with real homemade pumpkin puree and incorporate all of the comforting, inviting spices we crave during this season. The ultimate fall delight, our gorgeous Pumpkin Spiced Pancakes are topped off with plenty of butter, maple syrup and pecans and are best served on a crisp, chilly morning or even on Halloween day.

Although canned pumpkin is commonly used when it comes to making many pumpkin recipes, you’ll find that homemade pumpkin puree tastes infinitely more gratifying. Its flavor comes out much nuttier, earthier and of course, more buttery, which definitely can’t hurt. Fresh pumpkin also yields a smoother, more velvety texture that’s reminiscent of sweet potato. Trust us, once you go fresh with pumpkin puree, you won’t ever want to go back!

Pumpkin Spiced Pancakes 

Yields: 6 servings


  • 1 cup of Pumpkin, pureed
  • 2 eggs
  • 2 and 1/2 cups of all-purpose flour
  • 1 cup of milk
  • 5 tablespoons of pecans, toasted
  • 1 tablespoons of unsalted butter
  • 2 tablespoons of light brown sugar
  • 1 tablespoon of baking powder
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/8 teaspoon of ground cloves
  • Butter and Maple Syrup for serving

1. Start with making the pumpkin puree. Rinse off 1 Pumpkin and cut off the top. Slice the pumpkin in half and use a large spoon to scoop out the seeds.

2. Place the pumpkin halves onto a foil-lined baking sheet and cover completely with more foil. Bake them at 325 degrees for around 45 minutes to 1 hour.

3. Remove from the oven and allow to cool. Once cooled, peel the skin off the pumpkin with your hands or with a spoon. Put the pumpkin flesh into a food processor and pulse until the puree has formed.

4. In a large bowl, combine the pumpkin puree, eggs and vanilla extract together and whisk together.

5. In a different bowl, mix together the flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, cloves and salt.

6. Add the wet ingredients to the dry ingredients and gently whisk until just combined. Do not over mix or else you’ll have tough pancakes.

7. Allow the batter to sit for 5 minutes. Heat up a skillet to medium-low heat and melt the butter.

8. Pour in about a 1/4 cup of the batter per pancake. Cook for about 2 to 3 minutes on each side or until the pancakes have turned golden brown.

9. Serve immediately with maple syrup and butter. Sprinkle a few of the toasted pecans on top.

What are your favorite pumpkin treats during the fall? What other cool recipes can you make with fresh pumpkin?

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