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Pumpkin Cinnamon Pancakes

 Pumpkin Cinnamon Pancakes
"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."
6 ServingsPrep/Total Time: 20 min.


  • 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 McCormick® Pure Vanilla Extract
  • Maple syrup


  • 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.
  • 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.
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.