pumpkin cakes

Pumpkin Pancakes

These pancakes are easy and quick, but so rich and decadent. Especially with an extra sprinkling of cinnamon over the top… I felt like I was eating at a fancy restaurant!

Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Amanda Rettke


  • 1 cup (120g) all purpose flour
  • 1/2 cup (60g) cornmeal
  • 1/4 cup (50g) sugar
  • 2 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. allspice or pumpkin spice
  • 1 beaten egg
  • 1 cup (68g) whole milk, or buttermilk
  • 1 tsp. vanilla
  • 1/2 cup canned pumpkin puree
  • 1/2 tsp. cinnamon optional, sprinkled on top


  1. In a large bowl combine flour, cornmeal, sugar, baking powder, salt, cinnamon, and allspice. In a separate bowl, mix together egg, milk, vanilla, and pumpkin. Add the dry ingredients to the pumpkin mixture and blend until just incorporated. (lumps are ok)
  2. Cook pancakes as you normally would. We make them on a griddle with about 1 teaspoon of butter. Cook anywhere from 2-4 minutes per side being careful to not burn.

  3. Note: This is a dense batter, and you might not see bubbles form as quickly as they normally would. Look for the top to no longer be shiny and for bubbles around the edges as a sign to turn over.