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These airy, expertly spiced pancakes with pumpkin are a great addition to mornings in the fall and winter.

Fluffy Spiced Pumpkin Pancakes

I realise it’s a little late to share another pumpkin recipe, but based on a recent, very thorough survey I conducted on Instagram, I believe most people are okay with it. After all, it’s still squash season.

I took so long to test and perfect this recipe that that is the only reason it is so late. I’ll be honest with you and say that it took me three complete batches of pancakes with different amounts of pumpkin and spice to get this one just right.

I cooked so many pumpkin pancakes that we were essentially swimming in them. That issue isn’t very awful, though.

However, this recipe has a rich history, so I had to follow it precisely to do it well. Otherwise, my grandmother would be unhappy with me.

An old family recipe.

Fluffy Spiced Pumpkin Pancakes

Here’s the backstory: My granny made the first batch of these pumpkin pancakes essentially on the spot (as she did most things). Grandma reportedly based the recipe on the fundamental pancake recipe found in Betty Crocker’s 1969 cookbook, which is now in my possession. Grandma was gracious enough to provide my mom with some approximate quantities, which Mom subsequently passed on to me in a family cookbook made for our wedding.

The recipe’s special component, pumpkin pie mix, is quite recognisable and makes it different. Pumpkin purée that isn’t plain. She did not use homemade pumpkin pie filling; rather, she used canned pumpkin pie filling, which already contains sugar and spices. the one that essentially no one anymore purchases.

I’m sure that’s why Grandma cooked it that way; it had the advantage of having the ideal pumpkin spice ratio already there. Every autumn, my family and I used to enjoy eating these pumpkin pancakes. They have a special flavour and texture from the pie mix that always brings back memories for me.

I was aware, though, that if I wanted to offer the recipe here, I would need to update the information. By utilising basic pumpkin purée and my own spice mixture, I was able to duplicate the flavour the pie mix added while lowering the sugar content. They had usually come out a touch too moist, so I also wanted to enhance the texture.

the enhanced pancakes with pumpkin.

Fluffy Spiced Pumpkin Pancakes

I initially prepared a batch of the original recipe as a baseline for batch #1. (and my mom managed to find a can of the pie mix for this specific purpose). I had to have a starting point. As usual, they were tasty and oozy when they were finished.

Grandma’s proportions were sloppy, but she essentially called for half of a 28-oz can of the pie mix, which I calculated translated to a 15-oz can of pumpkin purée, so I began with that for batch two. I added sugar and made educated guesses about cinnamon, ginger, nutmeg, and cloves. A try was made of it.

The results of batch two were acceptable, although the texture had been negatively changed by utilising purée rather than the mix. They were sticky, far too moist, and the seasonings were off. On the griddle, they likewise appeared to burn quickly (by the way, I highly recommend buying a double burner griddle pan if you make pancakes semi-regularly – it makes the process much faster). They required a better flavour and texture.

The winner of batch three! I was aware that this batch needed the sugar and spice levels to be changed for flavour, the amount of pumpkin to be decreased, and the texture to be improved by adding healthy fat. In order to get that fluffy texture we all adore in pancakes, the batter actually needs to contain some fat. They sent me some Pasolivo olive oil to try, so I made the decision to utilise it. I assumed the faint oil flavour would go well with the pumpkin.

Let me go right to the point: I was right.

Finally, the pumpkin pancakes I had been picturing—light and fluffy, but also intensely spiced and pumpkin-y, and evoking crisp mornings and falling leaves. The flavour was just what I desired, and the texture was perfect.

We put all three batches through a formal taste test with my parents, and they unanimously agreed (although my mom did so with a little reluctance) that Batch #3 was the best. I believe my father remarked, “These are the nicest pumpkin pancakes I’ve ever had.” That evaluation will do just fine!

Whether or not it is fall, I hope you make these pancakes soon. My grandmother would be pleased!


  • One cup of all-purpose flour
  • two tablespoons of baking powder
  • Salt to taste and pumpkin pie spice to taste
  • Cinnamon, half a teaspoon
  • half a teaspoon of ginger
  • 1/four teaspoon of nutmeg
  • A teaspoon of cloves
  • Milk, half a cup (any kind you like)
  • pumpkin puree, one cup
  • a single large egg and two tablespoons of extra virgin olive oil
  • maple syrup and pecans in 1/4 cup of brown sugar for serving
Fluffy Spiced Pumpkin Pancakes


1. Mix the flour, baking soda, salt, and spices in a sizable bowl; reserve.

2. Whisk the milk, pumpkin purée, egg, olive oil, and sugar together in a medium bowl until well blended.

3. After adding the liquid ingredients, combine the dry ingredients and whisk until a batter forms. Just whisk until incorporated; try not to overmix.

4. Over medium heat, preheat a griddle or frying pan. Butter the pan, then drop 1/4 cup of batter at a time to make pancakes. Utilizing the back of the measuring cup, spread the batter a little. Cook the first side for 3 to 4 minutes, then flip it over and cook it for an additional 2 minutes, or until golden. Take out onto a big plate.

5. Repeat until no more batter is present with the remaining batter. Pecans and maple syrup go well together!


Pancake leftovers can be frozen for later use or kept in the fridge for a few days. My personal favourite is to freeze individual servings, such as 2-3 pancakes, in freezer storage bags, then reheat in the microwave on busy mornings when you want a special meal.

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