Pumpkin Spice Pancakes

I’ve held out for weeks but I couldn’t do it for any longer. I had to jump on the pumpkin bandwagon and indulge in one of my favorite fall flavors.

I wasn’t always a pumpkin nut. I don’t have any memory of eating it growing up so I can only imagine that this habit developed once I moved to the States for college. What started with an innocent taste of a pumpkin spice latte (thanks Starbucks) evolved over the years into a full-fledged obsession.

In addition to loving pumpkin, I have a sweet spot for all things brunch. Especially those that I can add maple syrup to so I knew what my first pumpkin food of the season had to be: pumpkin pancakes!

These pancakes have both real pumpkin and a mix of fall spices that evoke all sort of pumpkin memories.


  • 1 Large egg
  • ¾ Cups whole milk
  • 2 Tablespoons butter, melted
  • ¼ Cup pumpkin puree
  • 1 Cup (130g) flour
  • 1 Tablespoon granulated sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • Pinch of ground allspice
  • Pinch of ground cloves


  • Mix egg, milk, butter and pumpkin in a large bowl
  • Gently combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and cloves
  • Heat nonstick pan on medium high heat
  • Once pan is warm, add batter for one pancake, turning pan to spread it out
  • Flip pancake once bubbles form
  • Remove pancake once done and repeat with remaining batter