Rating: 4.5 stars
325 Ratings
  • 5 star values: 212
  • 4 star values: 79
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 3

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

  • Coat skillet with 1 teaspoon vegetable oil over medium heat.

  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts

284 calories; protein 7.9g; carbohydrates 46g; fat 7.9g; cholesterol 35.9mg; sodium 703.6mg. Full Nutrition