The Perfect Pumpkin Pancake Recipe

Let me start by saying sorry/not sorry – I love pumpkin!! November being here means I give myself full approval to bake and cook with it obsessively. Lucky for me, my husband enjoys all my pumpkin craze, so we enjoy quite a bit of it together in the fall.

We have a “Sunday Funday” tradition in our house, which basically involves sleeping in and a nice big breakfast as a family. This past Sunday I put in a special request for pumpkin pancakes, and my hubby obliged! I love this recipe just the way it is, I wouldn’t change a thing! The pancakes are nice and dense, and the flavor is spectacular. We had some traditional maple syrup on hand, and it was just perfect. I hope you pumpkin lovers enjoy this as much as we did!!


  • 2 to 2 3/4 cups milk (with less they will be thick and dense, with more milk they will be flatter)
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Original recipe adapted from All Recipes. 

X.O. – Abbey Co.

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Shop Abbey Co. on Amazon HERE!

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39 Replies to “The Perfect Pumpkin Pancake Recipe”

  1. Very interesting 🙂 Am I understand right this is sweet pancake and you serve this with bacon? Interesting combination, worth to try 🙂 🙂

  2. I’m so glad I came across your post! I’ve been searching for a recipe to use my left over pumpkin purée with. I can not wait to try this tomorrow morning! Looks relish 🙂

  3. I definitely want to try this! This looks delicious! And is the pumpkin puree from an actual pumpkin that you bought? Or is it a canned product you buy at the store?

  4. Oh Abbey, do you know how many pumpkin pancake recipes I’ve tried over the years? This one looks/sounds really good and I’m intrigued by that little hit of vinegar! I suppose it gives the acidity for the baking soda. Anyway, looks delish & I think I know what I’ll be making for my Sunday breakfast tomorrow. 🙂


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