Spiced Pumpkin Pancakes

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4.8 of 5 (29)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 100.6
  • Total Fat: 1.8 g
  • Cholesterol: 37.6 mg
  • Sodium: 169.8 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Spiced Pumpkin Pancakes calories by ingredient
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Introduction

This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.

You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).

My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!

This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.

You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).

My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!


Number of Servings: 18

Ingredients

    * 1 cup all-purpose flour
    * 1 cup wheat flour
    * 6 Tablespoons packed brown sugar
    * 1 and 1/2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon ground cloves
    * 1/2 teaspoon cinnamon
    * 1/2 teaspoon nutmeg
    * 1/2 teaspoon salt
    * 1 and 2/3 cups buttermilk
    * 3/4 cup canned solid pack pumpkin
    * 3 large eggs - lightly beaten
    * 1 Tablespoon melted butter

Directions

In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices.

In a medium bowl, stir together the milk, pumpkin, eggs and melted butter.

Add wet ingredients to dry ingredients and stir until smooth.

Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.

If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.

Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.

Makes 15 servings


Number of Servings: 18

Recipe submitted by SparkPeople user INSANKNITTY.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Was a hit with both my husband and son. I used egg beaters instead of eggs, applesauce instead of butter and 1% milk instead of buttermilk and they were great even with the low fat changes. To quote my son, " Tastes like pumpkin pie!" - 6/21/10

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  • Very Good
    1 of 1 people found this review helpful
    I used 2% milk instead of buttermilk, and 3 tsp of pumpkin pie spice instead of cloves, cinnamon and nutmeg (i.e. double the spices). They could still use a little more flavour, but very yummy and I'll make again. They are just as good re-heated. I enjoyed them without syrup! - 2/25/12

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  • Good
    1 of 1 people found this review helpful
    Okay I commented that I didn't understand the serving size, but I got 18 pancakes, so a serving is one pancake. And also for our family they were too think, we are going to try them again next time adding 1/3 cup more buttermilk. Tastes great! - 1/1/09

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  • The BEST pancake recipe ever!!!!!!!!!!! - 12/12/14

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  • Super moist when using real pumpkin instead of canned. Yummy! - 11/27/12

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