Spiced Pumpkin Pie Pancakes

April  6, 2012
Author Notes

I would eat pie for breakfast every day if I could. And while this does happen occasionally, pie disguised as a pancake makes it infinitely more acceptable - yet no less delicious! —84thand3rd

  • Makes 8-10 pancakes
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/4 teaspoon each nutmeg, cloves, allspice
  • 1/4 teaspoon sea salt
  • 1 cup pureed pumpkin
  • 2 eggs
  • 1 cup oat or other milk
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
In This Recipe
  1. Combine dry ingredients in a medium bowl. In a small bowl or large measuring jug whisk together all wet ingredients - including pumpkin - with a fork. Mix wet ingredients into dry and stir gently until combined.
  2. Pre-heat a griddle or large fry pan on medium/medium-low. Coat with cooking spray or grease with a bit of coconut oil. Ladle 1/4 cup measures of batter onto pan. Flip when small bubbles form on the surface. Keep in mind that these need to cook a bit longer and slower than normal pancakes due to the pumpkin.
  3. Serve with fresh strawberries and any other toppings that tickle your fancy. Natural yogurt makes for a nice accompanyment but vanilla ice cream is a decadent treat.
  4. Note: The batter constancy can be impacted by the type of flour used and the moisture content of the pumpkin. If the batter is really thick you can add a dash more milk to thin it slightly - too thin, add a spoonful or two more flour. Enjoy!

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