One season I really miss moving to India is the fall in US. Those beautiful coloured leaves is just amazing to watch. We went on several road trips to just view the beautiful fall colours. Fall comes with so many flavours and pumpkin flavoured recipes the ones not to be missed.

These pancakes have a wonderful fall flavour. I added Maple syrup as sweetener instead of sugar and pumpkin pie spices so the flavours blended well.

Preparation Time: 10 minutes

Cook Time : 3 minutes per pancake

Makes : 6 large pancakes


Butter : 3 tablespoons melted

Eggs : 2 large

Milk : 1 cup cold

Maple syrup: 3 tablespoons

All purpose flour : 1 1/2 cups

Baking Powder : 2 teaspoons

Baking soda : 1/4 teaspoon

Ground Cinnamon : 1 1/2 teaspoons

All spice : 1 teaspoon

Ground Ginger : 1/4 teaspoon

Salt : 1/2 teaspoon

Homemade Pumpkin Puree : 1/2 cup


In a medium bowl, add all purpose flour, baking powder, baking soda, ground cinnamon, all spice, ground ginger, salt and mix well.

In another bowl, add melted butter and pumpkin puree and whisk. Add milk, eggs and maple syrup and whisk until smooth. Now, add the dry ingredients mixture and whisk till the batter is smooth without any lumps.

Heat a pan, add little bit of oil and pour in the batter and cook for 1 1/2 to 2 minutes per side. Repeat the same with rest of the batter.

Serve hot with butter and maple syrup.