Pumpkin Pancakes

Why not start a new tradition in your home by making pumpkin pancakes with your kids on Thanksgiving morning.

We featured a recipe for Pumpkin Pancakes a while back, but in honor of Thanksgiving, here it is again. I actually think pumpkin pancakes are better than regular pancakes, because they taste so moist. My family has already eaten them twice this week and we’ll have them again tomorrow morning.

1/2 cup canned 100% pure pumpkin
2 large eggs
2 tablespoons canola oil
1 cup milk
2 cups all purpose baking mix (like Jiffy or Bisquick)
1 teaspoon pumpkin pie spice (I leave out the spice)


1. In a bowl, mix together the baking mix, sugar and pumpkin pie spice (optional).

2. In another bowl, mix together the pumpkin, eggs, oil and milk.

3. Add flour mixture all at once. Stir just until blended.

4. Coat a griddle/skillet with a spray of canola oil. Pour 1/4 cup batter for each pancake.

5. Over medium high heat, cook pancakes until golden brown, turning to cook second sides when pancakes have a bubbly surfaces and slightly dry edges.

Yield: 10 pancakes.

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