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If you can’t wait to have pumpkin pie then these pumpkin pie pancakes are for you! This is the fall pancake recipe you’ve been waiting for.

It’s pumpkin season and as much as I love pumpkin pie I cannot eat it every day so instead we’re making these pumpkin pie pancakes.

They’re super easy to make and look beautiful when finished. It’s a great way to spice up your breakfast and a little extra nutrition to your breakfast.

Pumpkin puree is very inexpensive and adds fiber, vitamin A, vitamin K and even some protein to this delicious breakfast. If you’re not a fan of regular pancakes these are the ones that will convert you.

If you’re not entirely convinced by the pumpkin variety then try some of our other colourful pancake recipes:

Clearly we love our pancakes around here. I hope you will love them too! Let us know in the comments how they turn out.

Preparing Pumpkin Pie Pancakes

Ingredients

Kefir: Kefir is fermented milk most commonly from cows though it is also made from goat and sheep milk as well.

Eggs: Eggs are laid by many different animals but chicken eggs are what we use in this recipe. Eggs provide protein, fat and many other nutrients and therefore are a healthy part of our diet.

Brown sugar: Brown sugar is a mixture of white sugar and molasses. Molasses is responsible for the darker colour. We use dark brown sugar for this recipe but any brown sugar will do.

Vanilla: Pure vanilla extract is made by soaking vanilla beans in water and ethyl alcohol. You can get pure vanilla extract or vanilla extract flavour. The latter may be made from synthetic vanillin to mimic the flavour. There is no preference in this recipe but know that imitation vanilla use is usually more budget-friendly than pure vanilla.

Pumpkin puree: Pumpkin puree is made from cooked pumpkin that has been cooked and blended into a puree. Look for cans that say 100% pumpkin to get nothing but pumpkin flavour.

Whole wheat flour: I use whole wheat flour for this recipe to add a little bit more fibre but all-purpose flour works just as well.

Baking soda: Also known as sodium bicarbonate, baking soda is a leavening agent that is alkaline, and is activated by acid in recipes. It gives baked goods a fluffy and light texture.

Pumpkin spice: A combination of cinnamon, nutmeg, allspice and cloves, this pumpkin pie spice mix is the traditional flavouring used in making pumpkin pie.

Coconut oil: Coconut oil is also one of my secret ingredients. Though the flavour is quite subtle it adds just enough to elevate the overall taste of the pancakes.

Step 1: Make the batter

Start by adding all of the wet ingredients into the jug of a blender and blend until smooth. If you don’t have a blender you can whisk them together in a large bowl.

Add the flour and baking soda and pulse a few times just

until everything is well combined.

Step 2: Cook the batter

Heat up ½ tbsp of oil in a large pan on medium-high heat. Once hot, turn the heat down to medium-low and add the batter to the pan using a ¼ cup measuring cup.

Cook each pancake for a total of 6 minutes, 3 minutes per side. When you see the batter bubbling quite a bit on top and the sides of the pancake have started to set you can flip them.

TIP: It’s important to keep the heat relatively low as the pumpkin can burn faster than the pancake will cook.

I can only fit 3 pancakes at a time so I get 4 batches out of this batter. Add a teaspoon of oil to the pan between batches, as required.

Substitutions

Kefir: If you can’t find plain kefir in your grocery store you can easily substitute it with buttermilk.

Whole Wheat Flour: You can use whole all-purpose flour for this recipe. I opted for whole wheat to make the pancakes denser on purpose and to align more with an apple pie feel.

Sugar: I use brown sugar in this recipe but you can substitute it with white or granulated sugar.

Coconut oil: I like to use coconut oil because of its flavour. Though subtle, it does add a little something extra to the pancakes. With that said, it’s not a big deal if you don’t have coconut oil. Simply use a neutral oil in its place. Try canola or sunflower oil instead.

Serving Pumpkin Pie Pancakes

Even though you might not ever put maple syrup on pumpkin pie, I assure you that it’s absolutely delicious on these pancakes.

You can also to these pumpkin pie pancakes with whipped cream, as you might the real pie.

A sprinkle of powdered sugar and a side of berries are equally nice.

Frequently Asked Questions

How do you freeze pancakes?

Freezing pancakes is very easy. After you cook the pancakes let them fully cool. Next, lay them in a single layer, or if you need multiple layers separate them with parchment paper, on a lined cookie sheet.

Place them in the freezer for an hour or until fully frozen. Move the pancakes to a sealable container and keep them in the freezer for up to three months.

How do I defrost pumpkin pie pancakes?

To defrost, put the pancakes in a single layer in a microwave-safe dish in the microwave for 30-45 seconds. Then put them in the toaster for 2-3 minutes, depending on how crispy you like them. Serve as suggested above.

Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.

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Easy Pumpkin Pie Pancakes