Cinnamon Pumpkin Pancakes | Mostly Homemade Mom

Cinnamon Pumpkin Pancakes

October 24, 2011

This is now my all time favorite pancake recipe. We all agreed I should just make these pancakes year round instead of regular ones! Syrup is actually not necessary because they are sweet enough on their own. They were seriously that good, and just as easy to make. I actually had to double the recipe because I was only able to get about 6 decent sized pancakes out of one batch. You have to try these! They would be perfect for Thanksgiving morning while everyone's watching the parade. :)

Cinnamon Pumpkin Pancakes
adapted from My Favorite Finds

1 cup flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup pumpkin
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a small bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt. In a larger bowl, stir together milk, pumpkin, egg, vegetable oil, and vinegar. Gradually stir in the flour mixture until just moistened. Spray skillet with nonstick spray and cook pancakes over medium heat. Turn when bubbles JUST START to appear. (If you wait to see bubbles all over like regular pancakes, they will burn!) Serve plain or with syrup.

9 comments on "Cinnamon Pumpkin Pancakes"
  1. Yum! I love cinnamon pumpkin anything! Pancakes just make it better! :)

  2. Kelly, those look great. I'm so glad your family liked them, too. I think a little powdered sugar on top might be great, too. Thanks for sharing it on your blog!

  3. Yep, Cinnamon and Pumpkin! YUMMY! Can you come make me breakfast! :-)

    Thanks for linky to THIS WEEK'S CRAVINGS! (next week's theme is National Men Make Dinner.... let's see if we can get lots of men in the kitchen cooking!)

  4. Hi! I made these pancakes but they didn't turn out well at all. I used homemade pumpkin purée, which I've been using for a lot of other things (bread pudding, muffins, soup) and they all turned out well, but that's the only thing that could be a factor. The first time I made them, the batter was extremely thick and it didn't cook properly, so I attributed it to the thickness. I added significantly more milk, and that thinned out the batter to normal consistency, but the pancake is still wet in the middle (and I'm cooking it on lower than medium heat). Is it supposed to be moist / have the texture of uncookedness in the middle? I also didn't taste the pumpkin at all, so I was wondering how they're supposed to taste.

  5. Liana,

    Oh no, I'm so sorry they turned out bad for you! I'm gonna guess and say it was the homemade puree, but did you double the recipe above? I realized that I wrote I doubled it when in fact I made two batches. Mine definitely tasted like pumpkin and no it's not supposed to be moist in the center. Let me know if any of this makes sense! -Kelly

  6. These pumpkin pancakes looks so yummy! I love pumpkin flavored food. I just had a Pumpkin Spice Latte last night. Thanks for sharing.

  7. I'm glad to see these on your menu again. In response to Liana, above, I always use homemade pumpkin puree. Mine are a bit moist in the middle, but not uncooked. My batter is actually fairly thin, or "normal" pancake batter. Hmmm...

  8. Hi Kelly, these pancakes look absolutely delicious. Thanks so much for sharing the recipe. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  9. Love, Love, Love this recipe. I made it this morning. What a treat! So fluffy and fresh tasting. I used buttermilk instead of the milk and vinegar. Thanks for sharing this recipe.