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If you have been my friend on here for a while you know that we are a big pancake and waffle family, so when it comes to the fall months, we like to add a bit of festive flavors to them. As the leaves begin to change every where else, but San Diego, one of my favorite ways to feel like the cooler months are upon us is through our meals.

One of our favorite Fall breakfasts are these Pumpkin Pancakes, they give you that sweet kiss of pumpkin that is overpowering.  We hope you  enjoy them as much as we do!

Pumpkin Pancakes

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1 1/2 cup of  milk of your choice. 

1 cup pumpkin puree

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons pumpkin pie seasoning

2 tablespoons of ground flaxseeds ( optional)

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In a bowl, you will want to  whisk together the milk, pumpkin, vanilla egg. Next  in a separate bowl,  you will combine the flour, baking powder, baking soda, pumpkin pie seasoning. You will want to stir the dry ingredients  into the wet pumpkin mixture until just combined.

Next you will want to lightly grease your frying pan over medium heat. Next, I  use a large ice cream scoop and scoop the mixture on the pan. Cook on one side until you see bubbles, next flip, cook for a couple minutes. Serve warm! You can sprinkle some nuts and drizzle so maple syrup or agave!

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