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Pumpkin Spice Pancakes: A Perfect Winter Breakfast
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Pumpkin Spice Pancakes Recipe

Course: Breakfast
Author: Ann Timm


  • 3 3/4 cups freshly ground whole-grain flour wheat, kamut, spelt all work
  • 1/3 cup unrefined sugar like Sucanat or Rapadura
  • 2 Tbsp baking powder
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/2 cups milk
  • 1 1/2 cups water note that you can use 3 cups of milk and not use any water, but I find this a frugal way to use less milk and we can't really tell the difference in the end product
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 6 Tbsp melted butter or coconut oil


  • Combine dry ingredients in a medium bowl. In a separate bowl, combine the milk, water, pumpkin, eggs, and melted oil or butter and stir until well mixed.
  • Pour wet ingredients into dry ingredients and mix until just combined. If you prefer a slightly thinner pancake, as I do, you may want to add another 1/4 or 1/2 cup of water to get a thinner consistency. If you prefer a thicker pancake, leave the batter as is, just know that it will take a bit more time to cook all the way through.
  • Heat frying pan (or pans- I use two at once) to medium heat and melt a spoonful of your choice of oil on them. I prefer butter or coconut oil. Pour batter in small circles (about 1/4 to 1/3 cup batter for each pancake) onto the pan. Flip when bubbles begin to appear in the middle of the pancake. Pancakes ready to be flipped. Give them a couple of more minutes on the other side and remove when both sides are golden brown.
  • I like to keep the oven on low (around 200 F) and store my pancakes in a casserole dish with a lid on to keep them warm.


Makes about 4 dozen thinner pancakes, or 2-3 dozen thicker ones.