Pumpkin Pancakes

12 servings


25 minutes

total time


1½ cups all purpose flour, spooned into measuring cup and leveled off

2 teaspoons baking powder

¼ teaspoon baking soda

1½ teaspoons ground cinnamon

1 teaspoon ground allspice

¼ teaspoon ground ginger

½ teaspoon salt

½ cup pure pumpkin (such as Libby’s)

3 tablespoons unsalted butter, melted

1 cup milk

2 large eggs

3 tablespoons maple syrup, plus more for serving

Vegetable oil, for cooking


Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.

In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.

Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.

Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.


Serving Size

1 pancake



Total Fat

7 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



41 mg


143 mg

Total Carbohydrate

17 g

Dietary Fiber

1 g

Total Sugars

4 g


3 g

12 servings


25 minutes

total time
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