Pumpkin Pancakes


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

Pumpkin Pancakes
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
2 mins
Total Time:
17 mins
8 servings (16 pancakes)


  • 2 cup all-purpose flour

  • 2 tablespoon packed brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 1 ¾ cup milk

  • ½ cup canned pumpkin

  • 2 eggs

  • 2 tablespoon vegetable oil

  • Maple syrup, chopped nuts, and/or pepitas (optional)


  1. 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).

  2. 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 (per serving)

209 Calories
6g Fat
32g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 209
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 51mg 17%
Sodium 519mg 23%
Total Carbohydrate 32g 12%
Total Sugars 7g
Protein 7g
Vitamin C 0.6mg 3%
Calcium 191.8mg 15%
Iron 2.2mg 12%
Potassium 164mg 3%
Folate, total 68.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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