My kids love German Pancakes. So when I am feeling really nice, I get up a few minutes earlier than normal and mix up a quick batch. Last week when I did it, I decided, in honor of fall officially being here, I owed it to the universe to cook something with pumpkin in it. Pumpkin Pie German Pancakes were born.
My little experiment with pumpkin and German Pancakes was a success–very yummy and a fun variation on a regular favorite. Not to mention cooking it in round cake pans makes the finished product look a little like pumpkin pie. So fun!
German Pancakes are one of the EASIEST things in the world to make, and bonus, they taste awesome! If you haven’t been working them into your breakfast routine on occasion, you seriously have got to start!
Fall-Inspired Breakfast Recipes
- Overnight Oatmeal Pumpkin Pancakes
- Easy Gingerbread Waffles
- Caramel Apple Baked French Toast
- Pumpkin Chocolate Chip Waffles
- Spiced Buttermilk Syrup
- Overnight Apple Pie Oats
how to make pumpkin pie german pancakes
- Preheat oven to 425 degrees.
- Decide which type of pan you want to use. You will need two 9-inch cake pans or one 9×13 pan.
- Divide the butter and put two tablespoons of butter in each 9-inch round cake pan or put all four tablespoons in a 9×13 pan.
- Place pan(s) in the oven until butter is melted. Remove from oven.
- In a medium-sized mixing bowl combine eggs, milk, pumpkin, flour, cinnamon, ginger, nutmeg, and salt. Use a whisk to mix until very well combined.
- Next, pour half of the mixture into each cake pan or all of the mixture into a 9×13 pan.
- Bake in a 425-degree oven for 18-20 minutes.
- Remove and dust with powdered sugar.
- Can also serve with syrup or whipping cream if desired.
- Enjoy!
Tips for making Pumpkin Pie German Pancakes
- In place of the cinnamon, ginger, and nutmeg in this recipe, you can substitute 1 1/2 tsp pumpkin pie spice.
- For more pumpkin flavor, you can use as much as 2/3 cup of canned pumpkin.
- You can serve with maple syrup or whipping cream if desired, but we find a thorough dusting of powdered sugar to be plenty sweet.
More Great Pumpkin Recipes
Pumpkin Pie German Pancakes
Prep time
Cook time
Total time
A fun fall-inspired twist on German Pancakes. Drizzle with Maple Syrup for a perfect fall breakfast.
Author: Maria
Recipe type: Pancakes
Cuisine: Breakfast
Serves: 6
Ingredients
- 6 eggs
- 1 cup milk
- ½ cup canned pumpkin
- 1 cup all-purpose flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- pinch of nutmeg
- ⅛ tsp salt
- 4 tbsp butter
- powdered sugar for dusting
Instructions
- Preheat oven to 425 degrees.
- Decide which type of pan you want to use. You will need two 9-inch cake pans or one 9x13 pan.
- Divide the butter and put two tablespoons of butter in each 9-inch round cake pan or put all four tablespoons in a 9x13 pan.
- Place pan(s) in the oven until butter is melted. Remove from oven.
- In a medium-sized mixing bowl combine eggs, milk, pumpkin, flour, cinnamon, ginger, nutmeg, and salt. Use a whisk to mix until very well combined.
- Next, pour half of the mixture into each cake pan or all of the mixture into a 9x13 pan.
- Bake in a 425-degree oven for 18-20 minutes.
- Remove and dust with powdered sugar.
- Can also serve with syrup or whipping cream if desired.
- Enjoy!
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