Pumpkin Spice Pancakes

Happy Fall Y’all!!! I am so happy to be in the midst of October festivities and can’t believe we are only two weeks away from the spookiest night of the year -- HALLOWEEN!!! I have been doing a lot of cooking lately and experimenting with all types of breakfast food, desserts and of course soups cause Tis the season! I wanted share my favorite Pumpkin Spice Pancake recipe to get you in the fall spirit.



  • 2 cups flour

  • 1/3 cup sugar

  • 5 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1 teaspoon cinnamon

  • 1 1/2 cups milk

  • 2 eggs

  • 1/2 cup oil

  • 1 teaspoon vanilla

  • 1 cup pumpkin puree

  • whipped cream pecans (& sprinkles for piazza)


Whisk the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg into a large bowl.


Farm fresh eggs are a MUST :) These are from our farm in Macon.


In a large bowl whisk together the milk, eggs, oil, vanilla, and pumpkin. Then add dry and wet ingredients together and then stir in chocolate chips….. as many as your little heart desires!! Let the batter rest for about 5-10 minutes.

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Cook for around 3 mins on each side or until golden brown. I used our farm butter and cooked them in a large cast iron skillet.

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Top with homemade whipped cream! To make put one cup of heavy cream into a wide mouth mason jar, add a tablespoon of sugar and whip with the hand whip until it is creamy goodness!

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Also Anderson’s Maple Syrup the best ever!!! Don’t use that fake ish.. make sure to use organic pure maple syrup because it makes ALL the difference!


Top with more chocolate chips, powdered sugar, whip cream, sprinkles, maple syrup and ENJOY :)

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If you are interested in seeing more of my favorite recipes let me know down in the comments below!