Pumpkin Pancakes Recipe

pumpkin pancakes recipe

I adore pumpkin pancakes, and I tweaked several recipes until I worked something out that I really liked. We often put chocolate chips in ours because I adore chocolate (the ones in this photo have them), but my eight-year-old prefers hers plain. These pancakes have no added sugar (unless you add chocolate chips), and my kids love them with no added syrup or butter – making this a fairly healthy (especially without chocolate chips) and very low-mess meal!

Pumpkin Pancakes Recipe

  • 1 1/2 cups milk  – we use kefir instead if we have it, because it gives a nice texture. Buttermilk is another great alternative, and yogurt would probably also work.
  • 1 cup pumpkin puree – 1 15oz can also works, although you may then need to add a little extra flour. You don’t need exact measurements for this recipe to work.
  • 3 eggs
  • 1.5 cups all-purpose flour. We now use Cup 4 Cup flour in this recipe for gluten free pancakes.
  • 1 Tablespoon baking powder
  • 1/2 tsp allspice
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp salt

Stir all dry ingredients together, make a well, and add wet ingredients. I cook ours on a grill set to 350, but stovetop on medium heat works equally well. Enjoy!

What is your favorite fancy breakfast? Or your favorite pancake? Honestly, we eat these for dinner more often than for breakfast – as breakfast for dinner, I suppose! A fruit salad or smoothie (add in some spinach!) goes beautifully with these pancakes! The leftovers also make great snacks, on the rare occasions when we have leftovers!

MaryAnne lives in Silicon Valley with her Stanford professor husband Mike and their four children. She writes about parenting through education, creativity, and play. Mama Smiles - Joyful Parenting is a space to share crafts, hands on learning activities, and family outings that enrich lives and bring families together.

16 thoughts on “Pumpkin Pancakes Recipe”

  1. Elisa | blissfulE

    We love breakfast foods! These look like a terrific improvement on regular pancakes. Our favourite breakfast is Cook’s Illustrated French Toast made with raisin bread, also topped with apple butter and cream cheese. We use frozen leftover pancakes and French toast for picnics with cheese cubes and dried fruit. It usually thaws enough on the way to wherever we’re going for a picnic. :)

    1. Your French toast recipe sounds delicious – I will have to look it up! I love your idea of using frozen leftover pancakes for picnics. I need to start making more pancakes so that we can have more leftovers!

  2. I don’t think I’ve really tried pumpkin pancakes. It’s one I keep thinking about trying….

    I love my no mess french toast sticks, they’re yummy. If we’re feeling especially fancy I’ve got a recipe now that dips them in cinnamon sugar and adds strawberries with cream cheese. Delicious!

  3. I love pumpkin pancakes but I have never made them! I will need to try your recipe and I love that they don’t have any sugar.

  4. jeannine: waddleeahchaa

    We make pumpkin pancakes as well. We use yogurt in our recipe. We don’t add sugar but just a little swirl of agave in the batter. Delish and healthy!

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