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Pumpkin Cinnamon Pancakes

Total Time

Prep/Total Time: 20 min.


1 dozen

"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."
Pumpkin Cinnamon Pancakes Recipe photo by Taste of Home


  • 2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Optional Toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries


  1. In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.
  2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts

2 each: 333 calories, 16g fat (6g saturated fat), 91mg cholesterol, 587mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 9g protein.

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