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Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

A new twist on regular pancakes, using the delicious flavors of pumpkin. Use whole wheat pastry flour as a healthy alternative.

  • Duration
  • Cook Time
  • Prep Time
  • 3-4 ServingsServings


  • 1 1/4 Cups All-Purpose or Whole-Wheat Pastry Flour*
  • 2 teaspoons Baking powder
  • 1 1/2 Teaspoons Pumpkin Pie Spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of cloves)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 Tablespoons Brown Sugar, firmly packed
  • Generous 1/3 Cup to 1/2 Cup Pumpkin Puree**
  • 2 Tablespoons Oil (I used grapeseed)
  • 1 Large egg
  • 1 Cup Vanilla Milk Alternative (almond, rice, soy, your choice) or 1 Cup Plain Milk Alternative plus 1/2 Teaspoon Vanilla Extract


1 Into a medium sized bowl, sift together the flour, baking powder, spices, and salt. In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
2 Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
3 Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take.
4 The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
5 Serve topped with leftover cranberry sauce (as I did), pumpkin butter (as they did at We are not Martha), or the traditional maple syrup.

Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder, and Senior Editor for Allergic Living magazine.