• 37 Ratings

Thanks to canned pumpkin this pancake recipe is perfect for fall mornings. Top with pumpkin seeds for a special touch.

Source: Better Homes and Gardens


Recipe Summary

15 mins
2 mins per batch
8 servings (16 pancakes)


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a small bowl stir together milk, pumpkin, eggs, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Instructions Checklist
  • For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup and/or nuts.

Nutrition Facts

209 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 1g; cholesterol 51mg; sodium 519mg; potassium 164mg; carbohydrates 32g; fiber 1g; sugar 7g; protein 7g; trans fatty acidg; vitamin a 2478IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 69mcg; vitamin b12mcg; calcium 192mg; iron 2mg.


37 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
Absolutely delish. Must try. Love it!
Rating: Unrated
Used all whole wheat flour and added milk to get right consistency. Could boost spice quantities by 50%. If you like lemon, nothing better on these than lemon curd. Could also use a whole can of pumpkin and reduce other liquid, as pancake recipes are pretty forgiving.
Rating: Unrated
Heck yeah! Delicious! I wouldn't change a thing about this recipe.