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Pumpkin Pie Pancakes from Scratch!

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We’re having a lazy Tuesday morning around here as we enjoy our day off, thanks to our veterans.  Lately I’ve come to know quite a few veterans of our recent wars, and their families, and I’m absolutely in awe of their bravery, sacrifices and how they work to heal themselves from the horrors they’ve endured.  From these young father’s snuggling their precious children, to my 94-year-old grandfather-in-law who relives his WWII European invasions each day, we honor all that you’ve done and all that you’ve given, and I wish you peace in this life.  And I wish I could make you pancakes today.

So what can be more All-American than pumpkin pie in November?  How about all those flavors mixed into fluffy, yummy pancakes!  These pancakes are full of flavor without being too sweet, which means pour on the syrup!  This is the perfect breakfast for a cozy, lazy, Fall morning.

Pumpkin Pie Pancakes

Start by sifting together the flour, spices, salt and baking powder.


Then mix the wet ingredients in a separate bowl.


Make a well in the dry ingredients, and pour in the wet mixture.  Stir until just combined, small lumps are fine, just don’t over-mix.


Let the pancake batter sit for 30 minutes, this give the baking powder time to active with the milk and get thick and full of bubbles.

Heat a skillet and brush with vegetable oil.  Test the pan’s hotness by dropping a little dot of batter on the surface, if it sizzles, then the pan is ready.  Drop about 1/4 cup of batter on the skillet and wait until little bubbles form all over the pancake, then flip.  Then don’t touch again until its done!


Keep them warm on a plate in the oven on low heat, or start flipping them out to the kids.  Serve with butter and warm maple syrup.


Yup, they are seriously that good!  Thanks to Just a Taste for the original recipe.

Pumpkin Pie Pancakes from Scratch!
Recipe type: Breakfast
  • 1½ cups flour
  • 3½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground ginger
  • Optional- use 1 tsp pumpkin spice instead of these spices
  • 1 can pumpkin puree (not pumpkin pie filling)
  • 1¼ cup whole milk
  • 1 egg
  • 4 Tbs melted butter
  • Vegetable oil
  1. Sift together flour, baking powder, salt and spices.
  2. In another bowl mix together pumpkin, milk, egg and melted butter.
  3. Make a well in dry ingredients and pour in wet mixture. Stir until just combined. Let batter sit 30 minutes to rest.
  4. Heat skillet and brush just enough oil on the bottom of the pan to coat.
  5. Working in batches, pour batter on to the pan to form the pancakes.
  6. When little bubbles appear throughout the pancake, gently flip it over.
  7. Continue cooking until done through the middle.
  8. Serve warm with butter and maple syrup.


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