Pumpkin Spice Pancakes

Pumpkin Spice Pancakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


These spiced pumpkin pancakes are full of seasonal flavor and packed with while grains to keep you going all morning long. Serve with a drizzle of maple syrup and uncured bacon.

  • 1 Cup Plus 2 Tablespoons Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Kosher Salt
  • 1 1/4 Cup Milk Or Milk Substitute
  • 1 Cup Pumpkin Purée
  • 1 Egg
  • 3/4 Cup Cook Quinoa
  • 2 Tablespoons Canola Oil
  1. In large-size bowl combine flour, baking powder, pumpkin pie spice, and kosher salt.
  2. In medium-size bowl combine milk, pumpkin purée, and egg.
  3. Pour milk mixture into flour mixture and stir until evenly mixed. Stir in quinoa. Set batter aside to rest for 10 minutes.
  4. Place oil in cast-iron griddle or large-size nonstick skillet and heat over a medium heat until hot. Ladle heaping 1/4 cup of batter onto griddle and cook 5 minutes until bottoms are golden brown. Flip and cook 3 to 4 minutes longer until pancakes are cook through. Repeat with remaining batter.
  5. Transfer to serving platter and serve warm.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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