Pumpkin Pancake Recipes

Posted by Annette Bellisari on




1 tablespoon of Bellisari’s Blistered Jalapeno & Fig Spread

2 cups flour

1/3 cup sugar

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 1/2 cups milk

2 eggs

1/2 cup oil

1 teaspoon vanilla

1 cup pumpkin puree

Whipped cream, pecans, and maple syrup, for topping



In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl or measuring cup, whisk together the milk, eggs, oil, vanilla, and pumpkin.

Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.

Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. Mix the maple syrup and 1 tablespoon of Bellisari’s Blistered Jalapeno & Fig Spread.  When ready to serve, top with whipped cream, pecans, and maple syrup.

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