pancake mix (if making 6-8 pancakes use exact measurements below)

¼ – ½ cup pumpkin puree

½ – 1 tsp cinnamon

½ – 1 tsp pumpkin pie spice

½ – 1 tsp vanilla extract

pinch of nutmeg (optional)

1 Tbsp confectioner’s sugar (optional)

cinnamon honey butter (optional)

Cinnamon Honey Butter Ingredients

¼- ½ cup butter/margarine (room temperature)

1 Tbsp honey

½ – 1 tsp cinnamon

Cinnamon Honey Butter Preparation

  1. Mix butter/margarine, honey and cinnamon in small bowl.
  2. Cool in refrigerator.  Serves 2-4.


  1. Preheat griddle set to 375°-400°or a skillet on stovetop set to medium heat.
  2. Prepare pancake mix as directed on box in mixing bowl or batter bowl.
  3. Mix in pumpkin puree, cinnamon, pumpkin pie spice, vanilla extract and nutmeg.
  4. Grease griddle or skillet as necessary.  Pour ¼ cup batter onto griddle or into skillet leaving about an inch in between each pancake.
  5. Turn pancakes when bubbles appear all over and edges are slightly dry.
  6. Remove pancakes when done.  Optionally, dust confectioner’s sugar and spread cinnamon honey butter on top of each pancake.  Serves 2-4.


– To make honey butter/margarine, remove cinnamon from recipe.

– Using agave nectar in place of honey won’t cause a drastic change in insulin levels.


Original Ingredient:

Replace With:

pumpkin puree, cinnamon, pumpkin spice,

nutmeg, and vanilla extract

pumpkin pie filling


allspice (only use ¼ cinnamon measurements)


ginger or mace


dairy-free margarine


agave nectar