Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

These fluffy flapjacks are full of Autumnal joy, as spicy sweet pumpkin pie filling is baked right into the batter. Or for a slightly savory spin, roast your own pumpkin, season with nutmeg and cinnamon and finish off these pancakes with a sprinkling of powdered sugar. This recipe comes to us from Jen of Appetite for Conversation.

Serves 8

  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon and a little more for garnish*
  • ½ teaspoon nutmeg and a little more for garnish*
  • 1 ½ cups buttermilk
  • 1 cup nonfat milk
  • 2 large eggs
  • 4 tablespoons canola oil
  • 1 15 ounce can pumpkin pie filling
  • or
  • 2 cups fresh roasted pumpkin puree**
  • a little butter or nonstick cooking spray, for preparing the griddle

* Additional seasonings only necessary if using fresh roasted pumpkin puree.

** To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. Puree the roasted pumpkin pulp in a food processor or blender.

Whisk the flour, baking powder, baking soda, sugar and salt together in a large bowl. If using fresh roasted pumpkin puree, season with cinnamon and nutmeg.

In a separate large bowl, stir together the buttermilk, milk, eggs, canola oil and pumpkin pie filling or pumpkin puree.

Slowly add the wet ingredients to the flour mixture and whisk until just blended. Transfer as much batter as will fit in a large measuring cup and let stand for 10 minutes.

Preheat a large griddle or pan. Lightly prepare the griddle or pan with a little butter or nonstick cooking spray.

Pour about ¼ cup of batter per pancake onto the prepared griddle or pan. Repeat until you are out of batter (you may have to cook the pancakes in several batches). Cook on the first side 2 minutes, or until bubbles begin to appear on top of the pancakes. Flip and cook 2 minutes on the other side, or until pancakes have turned golden on both sides and are cooked to preference.

Sprinkle with a little maple syrup or extra cinnamon, nutmeg and a little powdered sugar on top and enjoy.

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Nutrition Information

Pumpkin Pie Pancakes

Servings per Recipe: 8

Amount per Serving

Calories:  236.9

Calories from Fat:  81

Total Fat:  9.1g

Saturated Fat:  1.2g

Cholesterol:  55.3mg

Sodium:  722.8mg

Potassium:  271mg

Carbohydrates:  31.2g

Dietary Fiber:  1.1g

Protein:  7.6g

Sugars:  5.4g

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