Pumpkin Spice Pancakes for an Even Better Brunch

Pumpkin Spice Pancakes for an Even Better Brunch

Halloween is right around the corner! Get in the spirit with pumpkin spice pancakes from our foodie friend, Kristin O'Connor. Made with fresh (or canned organic) pumpkin, you'll want to keep making these all season long.  

’Tis the season for pumpkin everything! Is it just me, or is this the best time of year for food? From the last figs of the season, to apples fresh off local trees, to finally the great pumpkin — there are so many yummy flavors to distract you from the gentle dropping of temperatures.

Today is all about pumpkin spice pancakes. This recipe can be made with canned organic pumpkin (be sure to buy BPA free!) or fresh roasted pumpkin. Pumpkin loves a good warming spice like cinnamon, nutmeg, cardamom, or ginger, so get creative with your pancake add-ins and toppings. Your little ones will love making pumpkin faces on their pancakes with fruit and nut toppings, and you’ll enjoy the benefit of added nutrients!

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes for an Even Better Brunch


1/3 cup organic brown rice flour

1/3 cup tapioca flour

1/3 cup amaranth (spelt, oat, or quinoa) flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon (+more if desired)

1/8 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 cup fresh roasted pumpkin (mashed) OR 1/2 cup canned organic pumpkin

1/2 - 3/4 cup almond milk (or milk of your choice)

1 egg


  1. Mix dry ingredients together in a large bowl (brown rice flour through ground ginger), stir until combined.
  2. To the dry mixture, add pumpkin, 1/2 cup almond milk, and your egg, and stir to combine. If the batter is too thick, add remaining almond milk a little at a time. You want the batter to be able to land on your skillet without running all over the pan, but it shouldn’t too thick - the amount of milk is varied because sometimes pumpkin tends to have varied moisture content.  
  3. Once the batter is ready, heat a large skillet over medium. Let the pan get hot, and grease with organic ghee or organic butter to create a non-stick surface. Spoon about 1/4 cup of batter onto the pan and leave about an inch of space between each pancake so they have room to puff and you have room to flip! Let them cook for 3-4 minutes.  Pumpkin tends to make pancakes mushier, so it’s best to cook them at a slightly lower temp for longer so they cook all the way through. I usually do about 2 minutes on each side.
  4. Serve with maple syrup and toppings of your choice! As you can see, I sprinkle mine with extra cinnamon and top with mini-chocolate chips and raw chopped pecans.

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.

What are your favorite ways to enjoy pumpkin? Let us know in a comment below!

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