Easy Pumpkin Pie Pancakes

5 from 1 vote

These pumpkin pancakes are a cinch to put together! They taste just like pumpkin pie and any leftovers can easily be stored in the freezer for another morning!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: breakfast

Cuisine: american

Keyword: pancakes, pumpkin

Servings:

Calories: 453kcal

Cost: 10.00

Ingredients

2 cups milk
15 oz. canned pumpkin puree
2 large eggs
2 Tablespoon vegetable oil
2 Tablespoon white vinegar
2 cups all purpose flour
1/4 cup brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup chopped walnuts to serve
1 cup maple syrup to serve

Instructions

In one bowl mix together milk, pumpkin, eggs, oil and vinegar.
In another bowl mix together flour, baking powder, baking soda, sugar and spices.
Mix flour mix into pumpkin mix until well combined with no lumps.
Heat a greased griddle over medium to medium high heat, and drop ladle fulls of batter on to griddle. I find a 1/4 cup measure works perfectly for this.
When the top begins to bubble and the edges begin to dry out, flip over and cook the other side. Continue until all pancakes are finished. If you are making a big batch keep them warm in a 200 degree oven.
Top with syrup and walnuts and enjoy!

Nutrition