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Pumpkin Pancakes on a plate with butter

Pumpkin Pancakes

Jennie Duncan
These Pumpkin Pancakes are perfect for fall mornings. I could eat pumpkin spice all day long and I'll be eating these every morning breakfast this fall. 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 10 medium size pancakes
Calories 144 kcal


  • 1 ½ cup milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 cups all-purpose flour
  • teaspoon pumpkin spice
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda


  • Whisked together milk, pumpkin puree, and egg in a large mixing bowl.
  • Add all-purpose flour, pumpkin spice, brown sugar, baking powder, and baking soda. Mix until well combined.
  • Heat a frying pan with a small amount of butter or non-stick cooking spray. When your pan is heated pour on about ¼ cup batter.
  • 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.


  • Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix. 


Calories: 144kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 25mgSodium: 465mgPotassium: 219mgFiber: 1gSugar: 6gVitamin A: 3903IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword Pumpkin Pancakes
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