Pumpkin Spice Pancakes


  • 1 c. unbleached flour or whole wheat pastry flour
  • 2 Tbsp. baking powder
  • 1/4 c. sugar
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 small can pumpkin puree (1 1/2 cups)
  • 1 1/4 c. soy milk
  • 2 Tbsp. canola oil
  • 1 tsp. vanilla


  1. In mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and cloves. Mix in the remaining ingredients with a wire whisk until smooth.
  2. Pour 1/4 cup batter onto a hot griddle that has been sprayed with a non stick cooking oil spray. When bubbles start to form in middle of pancake, flip and continue cooking for 1 – 2 minutes, or until pancake lightly springs back when touched with finger. Remove from griddle and keep on platter in warm oven until ready to serve.
  3. Top with pure maple syrup or fresh fruit.

Yield: Ten 4-inch pancakes

* Sometimes I add 1/2 c. chopped pecans, 1/4 c. raisins and 1/4 c. drained crushed pineapple. It’s like having cake for breakfast!

Browse Cook(s): Brenda Walsh Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.