Pumpkin Pancakes

stack of 5 pumpkin pancakes with syrup drizzle.

Pumpkin Pancakes are a warm and comforting way to start any morning, and not just in the Fall! A blend of sugar and spices, these have the perfect amount of pumpkin slice flavor in a pillowy pancake!


1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons brown sugar
2 tablespoons white sugar
3 teaspoons cinnamon
2 teaspoons allspice
1 and 1/4 teaspoons salt
1/4 teaspoon nutmeg
1 cup half & half
1 cup pumpkin puree
2 tablespoons vegetable oil
2 eggs
3 teaspoons molasses
1 teaspoon vanilla extract


  1. Mix 1 and 1/2 cups of all purpose flour with 2 tablespoons white sugar, 2 teaspoons baking powder, 3 teaspoons cinnamon, 2 teaspoons allspice, 1/4 teaspoon of nutmeg, and 1 and 1/4 teaspoons salt. Whisk so everything is combined.
  2. In another bowl, combine the 1 cup of pumpkin puree, 2 tablespoons of brown sugar, 2 tablespoons vegetable oil, 2 eggs, 3 teaspoons of molasses, and the 1 teaspoon of vanilla extract.
  3. Add the pumpkin batter to the dry ingredients and stir until everything is combined.
  4. To cook the pancakes, heat a large non-stick pan over medium heat. Pour the batter to form pancakes, about 1/3 cup is what I use for the pancake size. Cook the first side about 1:45 – 2 minutes, until the edges of the pancake have cooked and the top of the batter has air bubbles. Use your spatula to check underneath to be sure they are done, you want them lightly browned. Flip and cook an additional 2:45 – 3 minutes until the center has fully cooked. 

Keywords: pumpkin pancakes