These pumpkin spice pancakes are drizzled with maple syrup and loaded with pumpkin spice flavor.
These are the perfect Thanksgiving day breakfast or just great for breakfast on a chilly fall morning.
I made pancakes this morning for myself, my mom, & my aunts.
I made regular pancakes and pumpkin spice pancakes because no one wanted the pumpkin ones except me.
How boring are they?!
I decided to make pancakes because I have amazing maple syrup from a local sugarhouse that I bought at the farmers market.
How Do You Make Pumpkin Spice Pancakes from Scratch?
It’s so easy, my friends! If you aren’t able to get yourself to an IHOP or Denny’s this fall you’ll want to make these pancakes yourself at home.
First, you’ll want to first print out the recipe below (or pull it up on your phone or tablet!) and then gather your ingredients:
- all-purpose flour
- baking powder
- ground ginger
- ground cloves
- pumpkin puree
- 1 egg
Then you’ll want to follow the rest of the recipe and drizzle the pile of pancakes in amazing maple syrup!
Where Can I Find Pumpkin Puree?
Most stores have it in cans that you can readily buy. I remember one year, back in 2010, there was a canned pumpkin shortage and the world collectively had a panic attack.
In case you find yourself in that situation, no worries! I have a tutorial that will help guide you in making your own fresh pumpkin puree from scratch! All you need is a small pumpkin and you’re in business.
The benefits here is that you’ll also have pumpkin seeds you can roast later!
CAN I USE PUMPKIN PIE SPICE INSTEAD OF CINNAMON, NUTMEG, CLOVES, AND CINNAMON?
You absolutely can! You’ll just want to measure it out a bit differently.
Instead of the individual spices, you’ll want approximately 1 – 2 teaspoons of pumpkin pie spice. It will largely depend on the measurements of the recipe you’re trying to make.
For this recipe, you can use 1 teaspoon and be set.
Other pumpkin recipes
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon,
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- In a small bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves.
- In a separate bowl, stir together the milk, canned pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
- Once the tops of the pancakes begin to form bubbles, approximately 2-4 minutes.
- Flip the pancakes.
- Cook for another 2-4 minutes.
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Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 242mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.