Pumpkin Spice Pancakes

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Note to self: Tis the season of pumpkin spice errythang! I love this time of year, the cold weather, the leaves changing color, and when everyone becomes obsessed with pumpkin. Don’t get me wrong…I welcome it whole heartedly! In fact I wish it was a year round celebration…There’s something magical about it AND it’s the time of year when the salted caramel mocha comes back at Starbucks! Idk what they put in the salt topping but that stuff is like crack and I ask for extra salt topping Every. Single. Time. It’s a must!

Anyways, these pancakes are sublime…they smell just like warm pumpkin pie. I would make these everyday if only for that fresh pie out of the oven scent that filled up our apartment when making these pancakes! I used my holy grail go to Martha Stewart pancake recipe and then opted to add the flavors of a traditional pumpkin pie. Make sure to use 100% pure pumpkin and not the pumpkin pie filling that comes in the can!

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Now the great thing about this is that you can just freeze the leftover pumpkin from the can. I actually had some leftover when I made the Nigerian pumpkin soup (Miyan Taushe) and froze them in ½ cup increments in the snack size ziplock baggies. Now when you freeze the pumpkin the consistency will change a little bit and but it will work perfectly in recipes like this or soup.

Definitely give this a shot and bring fall into your home with these delicious pumpkin spice pancakes!


Dry Ingredients:

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • 1 tsp ground ginger

Wet Ingredients:

  • ½ cup milk
  • ½ cup 100% pure pureed pumpkin
  • 2 tbsp salted butter, melted
  • 1 large egg


  1. In a medium bowl, whisk together wet ingredients: ½ cup milk, ½ cup 100% pure pureed pumpkin, 2 tbsp melted butter, and 1 egg.
  2. In a small bowl, whisk together dry ingredients: 1 cup of flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt, 1½ tsp cinnamon, ⅛ tsp ground cloves, ⅛ tsp ground nutmeg, and 1 tsp ground ginger.
  3. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine). Set Aside for 5-10 minutes to let the baking powder activate.
  4. Heat a large nonstick skillet over medium heat. Spray with cooking spray.
  5. For each pancake, pour ¼ cup of batter onto skillet and spread batter into a round.
  6. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  7.  Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm. Continue with remaining batter without using more cooking spray. Serve warm, with desired toppings.

Makes 8 pancakes (serving size 2-3 people)

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