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Pumpkin Pie Pancakes


  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1 cup buttermilk
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract
  • maple syrup


In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and sugar. Whisk in buttermilk, pumpkin, eggs, oil and vanilla extract; blend well. Spray a large nonstick griddle or skillet with nonstick cooking spray; heat over medium heat. Working in batches, pour batter by scant 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1-1/2 minutes per side. Repeat with remaining batter, spraying skillet with nonstick cooking spray between batches as needed. Serve with maple syrup.


By Connie from Cotter, AR

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