Pumpkin Pancakes (That Taste Like Fall Gave You a Hug)
Albert Wood
If your maple syrup has been making eyes at the spice cabinet, it’s time to play matchmaker. These Pumpkin Pancakes are fluffy, warmly spiced, and unapologetically autumnal. Biscuit mix keeps things easy, real pumpkin brings the cozy, and Wood’s Vermont Maple Sugar ties it all together.
Tip: Keep batches warm on a wire rack in a 200°F oven so they stay fluffy—not soggy.
Make-It-Yours
- Add a pinch of nutmeg or ginger for extra cozy spice.
- Swap canola oil for 1 tbsp melted butter + 1 tsp extra Wood’s Maple Sugar.
- Sprinkle mini chocolate chips on the batter as it hits the griddle (kid magic).
Maple Pairings: Try Wood’s Pumpkin Spice Maple Syrup to amplify warm spices, or keep it classic with Wood’s Traditional Maple Syrup for pure maple bliss.
#PumpkinPancakes #MapleMakesItBetter #FromOurSugarBushToYourTable
Pumpkin Pancakes
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 2 cups biscuit baking mix
- 2 tablespoons. Wood's Vermont Maple Sugar
- 1 ½ to 2 teaspoons ground cinnamon
- 2 large eggs, room temperature
- 1 can (12 0z.) evaporated milk
- ½ cup canned pumpkin
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Toppings—
-
Wood's Vermont Pumpkin Spice Maple syrup
- Wood's Vermont Traditional Maple Syrup
- Blackberries, Chopped Pecans
Directions
- Make the batter
- Cook the pancakes
- In a bowl, whisk together the baking mix, sugar, and cinnamon. In another bowl, whisk together the next 5 ingredients until blended. Add to dry ingredients; stir just until moistened.
- Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by ⅓ cupfuls onto the griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve warm with your choice of topping.