Two things my boys love, pumpkin and pancakes. It’s one of their many love languages. It’s like moths to the flame! I usually whip these up on cool crisp autumn weekend morning. Or when Dad’s out of town, we have them for dinner. He’s not much of a breakfast for dinner kinda guy:).  These pancakes are perfectly fluffy and full of yummy pumpkin pie spices, with the perfect little hint of vanilla.  To make it even better try in with our vanilla syrup and top with some crumbled pecans and bacon. Top with pure maple syrup or some rich buttery vanilla syrup. You choose!:)


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice or more for a strong pumpkin spice taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1.5 cups milk
  • 1 tsp of VanillaPura Madagascar/rum vanilla extract
  • 1 cup pumpkin puree 
  • 2 large eggs
  • 2 tablespoons oil



Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.

Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!

Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.

Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.

Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.






Jill Fulton