Spiced pumpkin pancakes

    40 min

    These pancakes are moist, delicious, fluffy and packed full of warm spices. They are perfect for the cold winter mornings, but can be enjoyed any time of the year. Serve for breakfast, brunch or dessert with maple syrup and chopped walnuts.

    2370 people made this

    Serves: 6 

    • 350ml milk
    • 250g pumpkin puree
    • 1 egg
    • 2 tablespoons vegetable oil
    • 2 tablespoons vinegar
    • 250g plain flour
    • 3 tablespoons dark brown soft sugar
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a bowl, mix together the milk, pumpkin puree, egg, oil and vinegar.
    2. In a separate bowl, combine the flour, dark brown soft sugar, baking powder, bicarbonate of soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture, until just combined.
    3. Heat a lightly oiled frying pan over medium high heat. Pour about 4 tablespoons of batter for each pancake. Brown on both sides and serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2211)


    These were SO delicious. I was afraid they might be heavy due to the pumpkin, but they were instead light and fluffy. I followed the recipe to the letter, so I really recommend not changing a thing! Lovely recipe  -  30 Sep 2011


    Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpkin puree. These were fantastic!  -  17 Nov 2007  (Review from Allrecipes US | Canada)


    I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.  -  05 Dec 2006  (Review from Allrecipes US | Canada)