Pumpkin Pancakes

Pumpkin Pancakes

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"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."

Ingredients 40 m {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Reviews 1823

  1. 2366 Ratings


Changed recipe for simplicity: 2 1/2 Cup Aunt Jemima Original Pancake Mix, 3 TBS brown sugar, 2 1/2 tsp pumpkin pie spice, 1 egg, 1 3/4 cup milk, 2 TBS vegetable oil, 2 TBS vinegar, 1 cup pumpkin puree. These were fantastic!


I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.


We ate Pumpkin pancakes at the restaurant, IHOP, last winter. I have searched for recipes to try and duplicate the pancakes...This recipe took the first place ribbon! Thank you so much! It was very good and my family enjoyed them very much!