Pumpkin Spice Pancake Recipe | Dairy Farmers of Manitoba

Pumpkin Spice Pancakes


10 min.


15 min.

Serving Size

4-6 servings

Start your weekend with these pumpkin pie flavored pancakes. Pancake recipes are a great way to use up milk before it expires. Got left over pancakes? They freeze well!


  • 1 1/2 cups (375 mL) milk
  • 2 tbsp (30 mL) vinegar
  • 2 cups (500 mL) flour
  • 1/4 cup (60 mL) brown sugar
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tbsp (15 mL) pumpkin pie spice
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) pumpkin puree (fresh cooked or canned)
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 1 tsp (5 mL) vanilla
  • butter, to grease the pan


TOPPINGS (optional)


1. Combine milk and vinegar and then set aside. In a large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a separate medium bowl, whisk together milk, vinegar, pumpkin, egg, butter, and vanilla. Add the wet mixture to the dry mixture and stir by hand – just enough to combine.  Do not over mix. For fluffier pancakes, refrigerate the batter for 30 minutes.
2. Heat a lightly buttered frying pan over medium-high heat. Scoop 1/4 cup of the batter onto the pan and spread with the back of a spoon. Note – the batter will be thick. Do not thin the batter. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface; flip the pancake and allow to cook another minute or two. Serve hot topped with whipped cream, toasted pecans, maple syrup, or butterscotch sauce.



  • Leftover pancakes can be cooled and then frozen.
  • Reheat for a quick snack in the toaster.