Pumpkin Pancakes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/4 cup light brown sugar, packed
  • 1 cup pumpkin puree
  • 2/3 cup whole milk
  • 3 large eggs, room temperature
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses


  1. Preheat a griddle to 325°F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
  3. In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses.
  4. Add the flour mixture to the pumpkin mixture, stirring by hand until just combined.
  5. Using a 1/3 cup measuring cup, pour the thick pancake batter onto the griddle. Cook until the edges bubble slightly, 2-3 minutes. Then, flip over and cook the other side for another 2 minutes. Timing will depend on your griddle.