Pumpkin Pie Pancakes

Last week I made some Pumpkin Pie Chocolate Chip cookies and I have about a cup of Pumpkin Puree left over so of course I had to make something else PUMPKIN flavored! This time around I opted to make some Pumpkin Pie Pancakes, they came out delicious and Mason LOVED them and it’s always a good thing when the toddler eats!

First combine 1 1/2 cups milk, 1 cup pumpkin puree, 1 egg, 2 tablespoons of vegetable oil and 2 tablespoons of vinegar in a large bowl.

Whisk it up!

In a medium sized bowl combine 2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons of pumpkin pie spice and 1/2 teaspoon salt. 

Whisk it up!

Add the flour a little bit at a time until all the flour has been added and there are no lumps!

Then add two tablespoons of vanilla and two tablespoons of melted butter

Whisk it up!

Using a ladle pour the desired amount of pancake mix onto a lightly greased griddle or frying pan

Brown lightly on both sides and serve hot!

And remember how I said Mason loved them? This is what I had to deal with while trying to take pictures of the finished product!

At least I know he liked them!

Another option is to put them into mini cupcake pans and bake for 15-17 minutes at 350 degrees. I call these Pumpkin Pie Pancake Bites, super creative, I know 😉

Pumpkin Pie Pancakes


1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon salt
2 tablespoons vanilla
2 tablespoons melted butter


  1. In a large sized bowl combine milk, pumpkin puree, egg, vegetable oil, and vinegar.
  2. In a different medium sized bowl combine all purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice and 1/2 teaspoon salt. Whisk until all ingredients are combined.
  3. Incorporate the flour into the pumpkin mixture until there are no lumps. Add the vanilla and melted butter mix.
  4. Heat a griddle or frying pan over medium high heat using butter or spray butter to grease the pan. Once heated pour your pancake batter onto the frying pan and brown lightly on both sides.

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  1. .:karen:. says

    We have a recipe that’s very similar and it’s a staple in our house. Usually, I’ll make a double batch and freeze the left overs for my kiddo’s weekday breakfasts. Punkin Pancakes are amazing. I love the idea of making mini muffins too! Will definitely have to try that. 🙂

  2. Jessica Parks Wiese says

    I am going to try both of these. I love making muffins and pancakes to freeze. They are so easy to just warm and serve when we are in a hurry. We all love pumpkin around here too!

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