Pumpkin Pancakes

Pumpkin Pancakes

When September rolls around, we Texans begin growing tired of the summer heat and longing for cooler, cozier days. Often times we resort to creating our own Autumn vibes by lighting apple spiced candles and consuming all things pumpkin! Pumpkin bread is a classic, but every once in awhile it’s nice to think out-of-the-box. Try these pumpkin pancakes to shake things up. These capture that same familiar pancake flavor with a bit of a twist you’re sure to love. 


1 & ½ cups milk

1 cup pure 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 

1 teaspoon allspice

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt


  1. In a medium-sized bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt and set aside. In a larger bowl, combine the milk, pumpkin, egg, vegetable oil, and vinegar. Pour the flour mixture into the large bowl with the pumpkin mixture and combine. 
  2. Heat a lightly oiled pancake griddle or frying pan to medium-high heat. Pour the batter, using about ¼ cup worth for each pancake. Brown on both sides and serve hot! Sprinkle with powdered sugar or chopped pecans for a nice finish. 

If you prefer a sweeter pancake, try adding a dash of maple syrup to your batter before cooking, or sprinkle in some chocolate chips. This is a simple recipe that can be prepared ahead of time and kept in the fridge for ease throughout the week. Give it a try! 

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