Go Back
+ servings

Pumpkin Pancakes

These Pumpkin Pancakes are perfect for fall mornings.

Course Breakfast
Cuisine American
Keyword Pumpkin Pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 medium size pancakes
Calories 144 kcal
Author Jennie Duncan


  • 1 1/2 cup milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/8 teaspoon pumpkin spice
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda


  1. Whisked together milk, pumpkin puree, and egg in a large mixing bowl.

  2. Add all-purpose flour, pumpkin spice, brown sugar, baking powder, and baking soda. Mix until well combined.

  3. Heat a frying pan with a small amount of butter or non-stick cooking spray. When your pan is heated pour on about 1/4 cup batter.

  4. When you see bubbles forming on your pancake it's ready to be flipped! Cook each side until fully cooked. Repeat until all your batter is gone.

Recipe Notes

  • Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix. 
Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 144 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 25mg8%
Sodium 465mg19%
Potassium 219mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 3903IU78%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.