Pumpkin Spiced Pancakes - E.D.SMITH®

Pumpkin Spiced Pancakes

Pumpkin anytime of day! Pumpkin spiced pancakes are perfect as a hearty breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Level Intermediate
Servings 8


  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (60 mL) brown sugar
  • 1 tbsp (15 mL) baking powder
  • tsp (7 mL) ground cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) salt
  • 2 eggs beaten
  • 1 cup (250 mL) E.D.SMITH® Pure Pumpkin
  • cups (375 mL) buttermilk
  • 3 tbsp (45 mL) melted butter
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) canola oil
  • 1/3 cup (75 mL) chopped toasted walnuts
  • E.D.SMITH® Syrup


  • Stir the flour with sugar, baking powder, cinnamon, baking soda, ginger, nutmeg and salt; set aside. In a separate bowl, whisk the eggs with the pumpkin, buttermilk, melted butter and vanilla until smooth. Stir the wet mixture into the dry mixture until just combined (batter will be lumpy).
  • Preheat a large, nonstick skillet or griddle over medium-low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
  • Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 2 to 3 minutes more or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.) Serve with chopped walnuts and syrup. Makes 16 pancakes.


  1. Finish pancakes with a dollop of vanilla Greek yogurt or turn them into a sweet treat by garnishing with whipped cream or vanilla ice cream.
Type Pancakes & French Toast
Season/Occasion Holiday, Christmas & New Years - Kid Friendly - Thanksgiving, Autumn & Halloween