Cinnamon-Spiced Pumpkin Pancakes
Cinnamon-Spiced Pumpkin Pancakes are fluffy and tender, with warm notes of cinnamon, allspice, and ginger lifting the natural sweetness of pumpkin. Brown sugar adds a cozy caramel tone while buttermilk-style acidity from vinegar keeps them light. Perfect for a crisp weekend breakfast or a fall brunch, they pair beautifully with maple syrup and a pat of butter.
- Prep10 min
- Cook15 min
- Serves6
- DifficultyEasy
- 1
Whisk the milk, pumpkin, egg, oil, and vinegar together in a large bowl until thoroughly combined.
- 2
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Whisk this into the pumpkin mixture until no dry streaks remain.
- 3
Coat a griddle or skillet with cooking spray; heat over medium-high. Pour 3 to 4 tablespoons of batter for each pancake onto the griddle; gently flatten.
- 4
Cook until small bubbles appear on the surface and the edges look set, 2 to 3 minutes.
- 5
Flip and cook until golden, about 2 minutes more. Repeat with the remaining batter.
- Calories 266.84 kcal Moderate
- Protein 7.73 g Moderate
- Carbs 45.12 g Moderate
- Total Fat 5.93 g Moderate
- Saturated Fat 0.92 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 31.0 mg Moderate
- Sodium 176.13 mg Moderate
- Fiber 1.92 g Low Source
- Sugar 10.25 g High
- Added Sugar 0.0 g Low Source
- Calcium 170.57 mg Moderate
- Iron 2.79 mg Moderate
- Potassium 248.53 mg Low Source
- Vitamin A 219.38 mcg_rae Good Source
- Vitamin C 3.71 mg Low Source
- Vitamin D 1.17 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
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