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Pumpkin Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Pumpkin Pancakes Recipe

Breakfast meets autumn in these flavorfully-spiced, pumpkin-laced pancakes. They are as tasty with a drizzle of sweet maple syrup as they are with a dollop of whipped cream and a sprinkle of nuts. Quick and easy to prepare, they’re sure to make a regular appearance on your breakfast rotation.

At a glance

nine 4 1/2" pancakes


Choose your measure:

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup pumpkin purée, homemade or canned
  • 2 tablespoons melted unsalted butter or vegetable oil
  • 1 large egg


  1. Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.
  2. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.
  3. Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.
  4. Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.
  5. Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.
  6. Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.
  7. Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.