2 ratings

Pumpkin Pancakes

A fun fall breakfast for AM or PM
Courtesy of McCormick

Courtesy of McCormick

Use up any leftover holiday canned pumpkin to make these flavorful flapjacks. 

Courtesy of McCormick


  • 1 egg
  • 1 2/3 Cup milk
  • 1/2 Cup canned pumpkin
  • 2 Tablespoons melted butter
  • 1 Teaspoon McCormick® All Natural Pure Vanilla Extract
  • 2 Cups flour
  • 2 Tablespoons packed brown sugar
  • 1 Tablespoon McCormick® Pumpkin Pie Spice
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt


Beat egg in medium bowl.

Add milk, pumpkin, butter and vanilla; mix well.

Mix remaining ingredients in large bowl until well blended.

Add pumpkin mixture; stir just until blended.

Let stand 5 minutes.

Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet.

Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.