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    Home » Recipes » Breakfast » Pumpkin Pancakes

    Pumpkin Pancakes

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 33 Comments

    pumpkin pancakes pin

    I've been making these things for weeks now and I can't remember what inspired me the first time around. I think it was because I wanted to make banana pancakes but I didn't have any bananas. I glanced over at our Halloween pumpkins and der.... why haven't I thought of this before?!?

    The kid is a HUGE fan. He likes to dip them in a maple/pumpkin sauce I make. I like them straight up and the people at work preferred them with good old fashion maple syrup. I made about 3 dozen to bring for a charity event. A few people went for seconds so I'm assuming they liked them. I realize not everyone is a whole grain nut like me so if they were expecting traditional white fluffy pancakes they were disappointed. These are a bit denser, real moist and tad bit sweet. Just the way I like them! 🙂

    Ingredients

    • ½ cup whole wheat flour (60g)
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ cup pumpkin puree (120g)
    • 1 egg
    • 1 tablespoon Agave Nectar or Honey (20g)
    • ½ cup Skim Milk or Almond or Soy

    Instructions

    Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.

    In another bowl add the pumpkin, egg, agave and milk. Whisk until frothy.

    Combine the flour mixture and pumpkin mixture, mix until just blended.

    Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.

    📖 Recipe

    pumpkin pancakes featured

    Pumpkin Pancakes

    Who says pancakes are just for breakfast? Enjoy the delicious taste of pumpkin year-round with these easy and satisfying pancakes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 2 minutes mins
    Total Time 7 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 Cakes
    Calories 54 kcal

    Ingredients
      

    • ½ cup whole wheat flour 60g
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ cup pumpkin puree 120g
    • 1 egg
    • 1 tablespoon Agave Nectar or Honey 20g
    • ½ cup Skim Milk or Almond or Soy

    Instructions
     

    • Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.
      ½ cup whole wheat flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon
    • In another bowl add the pumpkin, egg, agave and milk. Whisk until frothy.
      1 egg, 1 tablespoon Agave Nectar or Honey, ½ cup Skim Milk or Almond or Soy
    • Combine the flour mixture and pumpkin mixture, mix until just blended.
      ½ cup pumpkin puree
    • Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray.
    • Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.

    Nutrition

    Calories: 54kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 24mgSodium: 111mgPotassium: 97mgFiber: 1gSugar: 4gVitamin A: 2450IUVitamin C: 1mgCalcium: 48mgIron: 1mg
    Keyword Pancakes, pumpkin
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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    1. roni

      November 25, 2012 at 7:36 am

      Nothing should be auto playing but the video in the upper right hand corner and it's muted.. Not sure what you are talking about.

      Reply
    2. Alice

      November 25, 2012 at 5:47 am

      Love this recipe, but hate coming to your blog as you have that audio recipe on auto play at full blast... not cool.
      Thanks for sharing anyway.

      Reply
    3. Amber

      March 18, 2012 at 8:38 am

      I made these this morning! Didn't have honey or agave so I substituted with some light brown sugar.... They were OUTSTANDING! First time using whole wheat flour for pancakes, and by far my favorite! Huge hit! Great way to start off the day!

      Reply
    4. Paula

      October 31, 2011 at 7:55 pm

      I have to try these. I am a pumpkin addict. Yep I am the lady with the shopping cart full of pumpkin. I just love making bread, muffins and hubby loves pumpkin pie.

      Reply
    5. Christina

      October 24, 2011 at 8:11 am

      Oops, my comment posted with my old URL - not that it matters. 🙂 Here's the new one.

      Reply
    6. Christina

      October 24, 2011 at 8:10 am

      My little boy and I made these for breakfast this mornin, and we both loved them. Thanks for sharing!

      Reply
    7. Katherine

      June 16, 2010 at 7:08 pm

      Hi! I found your blog about two days ago and I can't stop looking through your recipes! So healthy and delicious!

      Tonight I decided to do a pancake breakfast - and I whipped up these pumpkin pancakes with ease! However, we ran into a little chaos when we realized we needed another batch of batter - ASAP!! My family couldn't get enough of these, and my father (and picky eater who does not like "health food") could not tell these were whole wheat! He even said they were better than IHOP's pumpkin pancakes!

      My only little change was using 1/4 cup water, 1/4 greek yogurt in place of the milk.

      A++++ Recipe!!

      I can't wait to see what other recipes you come up with, thanks for posting!!!

      Reply
    8. Amanda

      December 11, 2009 at 9:00 am

      I made these this morning. WONDERFUL! I love them! IMO you can't really taste the wheat. These are a definite breakfast staple for me now!

      Reply
    9. Amanda B

      November 23, 2009 at 12:41 pm

      I just made these today though I'd been looking forward to doing it for about a week now. They are wonderfully delicious! I was so happy when I found a recipe that used the whole wheat flour. I used honey this time but I intend to find some agave nectar to use next time.

      I'm going to try more of your recipes! I'm very inspired by your story. I've lost 70 lbs so far and need another 70 to go and cooking for myself more often seems like a perfect way to keep motivated and eating healthy. =D

      Reply
    10. Erika

      November 18, 2009 at 2:55 pm

      I'm so looking forward to making these. Lately I've been making up a batch of banana pancakes on Sunday and freezing them for the week, but I'm ready to try something new. I'll probably have to double these but that's okay. They sound amazing!

      Reply
    11. roni

      November 16, 2009 at 10:25 am

      CIRI- If I have some time I'll run some experiments for you! I have a few ideas using splenda and pumpkin. 🙂

      Reply
    12. CIRI

      November 15, 2009 at 1:12 pm

      hOW ABOUT A SUGAR FREE HIGH PROTIEN WHOLE WHEAT PUMPKIN PANCAKE? I AM A GASTRIC BYPASS PATIENT AND NEED HIGH PROTIEN EACH DAY AND 5 GRAMS OF SUGAR OR LESS FOR EACH MEAL. I TRIED USING A PANCAKE MIX AND ADDING HE PROTIEN INTO IT BUT IT CAME OUT DRY. ANY SUGGESTIONS?

      Reply
    13. Pamela

      November 15, 2009 at 12:12 pm

      Just tried them, and they were really good. I made waffles instead of pancakes. They were delicious. I love pumpkin, and I'm a diabetic, so I'm happy to find a recipe that is a healthy use of pumpkin. I will definitely make these again, even try them out on the grandchildren.

      Thanks! I look forward to trying more of your recipes.

      Pamela

      Reply
    14. roni

      November 13, 2009 at 5:27 am

      oh no! Sorry that's a type! It's 2 servings. I usually get 8 cakes.

      Reply
    15. Lindsay Morrison

      November 13, 2009 at 2:33 am

      Ohh.. So all of those ingredients only make enough for one person?? So it doesn't matter how big or how little I make the pancakes, I'd still have a serving size of 225 calories??

      Reply
    16. Janice

      November 10, 2009 at 6:52 am

      I made a double batch of these and froze them in packs of two. It is easy to pull out of the freezer for breakfast quickly. I add a little non fat plain yogurt and have a great breakfast. I do the same with your chocolate and banana whole grain pancakes too. Thanks for the idea.

      Reply
    17. roni

      November 09, 2009 at 3:01 pm

      aimee - I get varying thickness every time I make them. The batter should be on the thicker side but you can always add more milk to get it to the consistency you like.

      Reply
    18. aimee

      November 08, 2009 at 3:34 pm

      roni, i made these this morning.

      the batter was super thick- i had to spread it around on the griddle a little, and i had trouble getting them to cook through. it was more like cake batter.

      the result was delicious and we ate it all... but i'm wondering if mine turned out like yours? was your batter very thick?

      Reply
    19. Skinny Jenny

      November 08, 2009 at 3:55 pm

      Loved it!!!! Turned out perfect.

      Reply
    20. jenny

      November 08, 2009 at 3:36 am

      Wow,you really a good chef,can do so many delicious food, really hope can have a mother like you.

      Reply
    21. Shannon, Tropical Eats

      November 07, 2009 at 10:14 pm

      You are quite the cook! These look so hearty and delish 🙂 Perfect for Fall!

      Reply
    22. carmen

      November 06, 2009 at 7:11 pm

      oops! Just saw the pumpkin pie spice, which I'm pretty sure has cloves in it:) Sorry

      Reply
    23. carmen

      November 06, 2009 at 7:10 pm

      try adding a bit of cloves to them and pecans...I use your whole grain pancake recipe and add pumpkin to it plus cloves and pecans and they are sooooo good. Just the teensiest bit of cloves though, otherwise they will really overpower everything 🙂 Thanks for all your great recipes!

      Reply
    24. Liz Rosenbaum

      November 06, 2009 at 2:54 pm

      I made these this morning for my family and we LOVED, LOVED, LOVED them! I'm going to have to blog about these and point my readers in your direction! 🙂 Thanks for the recipe! 🙂 My kids had them with regular maple syrup, but my husband and me thought they were perfect with just butter! Mmmmm... delightful!

      Reply
    25. roni

      November 06, 2009 at 8:53 am

      Nichole - I'll post about the spread this weekend. It's supper easy!

      Reply
    26. Diane

      November 06, 2009 at 7:53 am

      Made 'em this morning and they were delish! Even my picky 4 year old gobbled them up. We'll see what the toddler thinks when he wakes up. Thanks, Roni! Another wonderful recipe to add to my rotation. I'm curious about this pumpkin spread as well and would love to know how you make it.

      Reply
    27. Christie

      November 05, 2009 at 5:21 pm

      I recently found another recipe for pumpkin pancakes and I have been eating them like crazy. I'll definately have to try this one too.

      When I make mine, I mix up a "spread" to eat them with. It has a little light cream cheese, pumpkin butter (from Trader Joe's or you can make your own), a little pumpkin puree, and a little water to thin it out. I spread it on instead of using syrup.

      Reply
    28. kyree90

      November 05, 2009 at 4:29 pm

      These look delicious! And they'd be a perfect way to use up the half a can of pumpkin I have left in the fridge from making Pumpkin Pie Oatmeal earlier in the week.

      Reply
    29. Rebecca

      November 05, 2009 at 3:54 pm

      these do look good I have been wanting to make a pumpkin pancake as well just haven't got around to it. A few mini chocolate chips in it would be good also. I tried the apple pancakes last weekend and really liked them. I bought some agave nectar recently and have not found a recipe to use it in yet so this will be a first.

      Reply
    30. Nichole

      November 05, 2009 at 1:51 pm

      What is your pumpkin/maple sauce? I hate using syrup and always looking for something new to put on them?

      Reply
    31. Veronica

      November 05, 2009 at 10:15 am

      I've been meaning to try pumpkin but didn't know how I would guess how much pumpkin puree to use. Glad to know you tinkered with it first 🙂

      I just made your banana pancakes but ran out of bananas and I'll have to make more for the toddlers on Saturday so I will definitely be going the pumpkin route!

      Besides, it's Fall...mmmm...pumpkin!

      Reply
    32. Janice

      November 05, 2009 at 6:46 am

      Can't wait to try these! I know what I am having for breakfast on Saturday!

      Reply
    33. BJ

      November 05, 2009 at 12:54 am

      Thanks. Looks great.

      Reply

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