Pumpkin Pie Pancakes

  • Yield : 6-7 big pancakes
  • Servings : 3ish
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

It’s October and that means ain’t no party like a pumpkin party! I’m not too proud to eat pumpkin pie for breakfast, but pancakes are much easier to whip up so let me share this pumpkin pie pancake recipe with you so you can start enjoying Fall!


  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or 1/4 teaspoon of the following: cinnamon, nutmeg, cloves, ginger)
  • 1.5 Tablespoons canola oil
  • 1/3 cup water
  • 1 cup non dairy milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon brown sugar
  • 3 Tablespoons canned pumpkin puree.
  • Optional toppings (agave, coconut shreds, toasted pecans)


Step 1

Whisk together dry ingredients in a medium bowl (flour, baking powder, salt, pumpkin pie spice).

Step 2

Whisk together all other ingredients in a large bowl then add dry to wet being careful to not over mix. Some lumps are ok.

Step 3

Cook in a hot skittle. I like to add a little non dairy butter (or oil) to make the bottoms of the pancakes a little crispy .

Step 4

Topped with agave, coconut sheds, and toasted pecans (mixed pecans with a little pumpkin pie spice and agave and toasted in a pan)

Step 5


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