breakfast · cooking

Spiced Pumpkin Pancakes – Perfect For Fall!

I adapted a recipe I had seen in the newest issue of Health Magazine, and was very happy with it (I think it was page 61). I did double the recipe so it would feed the 4 of us. Easy and no added oil to the batter or eggs! Although it was very hard to not crave bacon with these pancakes….sigh!

Spiced Pumpkin Pancakes


  • 2 cups pancake or baking mix (I used Trader Joe’s buttermilk multipurpose mix)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 cups cold water
  • 2/3 cup canned pumpkin purée
  • Oil for pan
  • Pure maple syrup for topping


Preheat a non-stick griddle or large skillet over medium heat.

In a large mixing bowl whisk the baking mix and spices together. In a medium mixing bowl whisk the water and pumpkin till smooth. Add the wet to the dry, whisk until just combined (small lumps are OK).

Pour a small amount of canola or vegetable oil onto the skillet, wipe off most of it with a paper towel (reserve the towel for use between batches). Add ¼ of batter for each pancake onto the hot pan and cook for 2 minutes, flip and cook for 2 more minutes. Repeat till done. If making all the pancakes and then serving stash them on a cooling rack in an oven on low.

Serve liberally drizzled with maple syrup.

Makes about 14 pancakes.


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