Pumpkin Pancakes


Pumpkin Pancakes

Kansas Family Nutrition Program
The perfect fall breakfast recipe is here! Subtle cinnamon, ginger, and nutmeg notes blend perfectly with star of the dish: pumpkin. This is a healthy and delicious dish that will please any picky eater.
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 130 kcal


  • 2 cups flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 3/4 cup low fat milk
  • 2 tablespoons vegetable oil
  • cooking oil spray


  • Combine the flour, brown sugar, pumpkin pie spice and salt in a large mixing bowl.
  • In a medium bowl, combine the egg, canned pumpkin, milk and vegetable oil. Mix well.
  • Add the canned pumpkin and milk to the flour mixture, stirring until moist. The batter may be lumpy. (For thinner batter, add more milk).
  • Lightly coat a griddle or skillet with cooking spray on medium heat.
  • Using a 1/4 cup measure, pour batter on to hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown. This will take from 1 –1/2 to 2-1/2 minutes. Repeat with the remaining batter. Makes about a dozen 3-1/2 inch pancakes.


Smart Shopping Tips
  • A great way to save money on buying pumpkin is to buy a whole one instead of buying canned pumpkin. You can purchase a big one, cut it up into smaller segments and cook it. Then, scoop out the cooked pumpkin and place in plastic bags and freeze them. Each time a recipe calls for canned pumpkin, you can thaw a little bit from your frozen batch.
Cooking & Serving Tips:
  • To make sure your skillet is hot enough, sprinkle a few (3 or 4) drops of water on the surface. If they dance and sizzle, you are ready to cook.
  • If you don't have pumpkin spice on hand, use 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon each ginger and cloves.
  • Add dried fruit, fresh fruit, dark chocolate chips, and nuts to the batter.
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