Pumpkin Cinnamon Pancakes Recipe
Pumpkin Cinnamon Pancakes Recipe photo by Taste of Home

Pumpkin Cinnamon Pancakes Recipe

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"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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
  • Maple syrup

Nutritional Facts

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


  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 syrup. Yield: 1 dozen.
Originally published as Pumpkin Pancakes in Quick Cooking November/December 2002, p12

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Reviewed Feb. 1, 2014

"easy to make good flavor!"

Reviewed Oct. 21, 2012

"I added 2 eggs and used 1% milk,instead of evaporated milk.I did not add vanilla"

Reviewed Oct. 13, 2012

"Great fall breakfast"

Reviewed Oct. 13, 2012

"Good fall breakfast."

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