Christina’s Pumpkin Pie Pancakes

  • Yield: 10 servings

Pumpkin pie is one of my favorite Thanksgiving dishes. One day, I decided to experiment a little and see if I could get the taste of pumpkin pie into a pancake. To remind people of pumpkin pie, I serve them cold with whipped topping to dip them in.


2cups all-purpose flour
3/4cup sugar
1tablespoon baking powder
1/2teaspoon salt
2 eggs
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
2teaspoons ground cinnamon
1teaspoon ground ginger
1/2teaspoon ground cloves
Whipped topping, optional


  1. Combine the flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk the eggs in a medium bowl until well beaten. Add the pumpkin, milk, cinnamon, ginger, and cloves; whisk until well blended. Pour pumpkin mixture into the flour mixture; mix well. Batter will be thick.
  3. Preheat an electric griddle to 375 degrees F. or place a large skillet over medium heat. Coat with nonstick cooking spray. Using a 1/4-cup measure, pour batter on griddle or skillet. Using the back of a spoon, spread mixture to create 4-inch circles. Cook until golden, about 21/2 minutes on each side. Turn pancakes more than once, if necessary. Repeat with remaining batter.
  4. Serve warm or cool with whipped topping, if desired.

—Christina Wood, Martinsburg, MO

blog comments powered by Disqus
%d bloggers like this: