Pumpkin Pancakes

Total Time: 20 minutes
Serves: 3
Pumpkin Pancakes
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  • 1 1/4 cup of whole wheat flour (or 1 cup of whole wheat and 1/4 cup of oat flour)
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of ground nutmeg
  • pinch of cloves
  • 1 cup of milk
  • 6 tablespoons of canned pumpkin puree
  • 2 tablespoons of butter, melted
  • 1 egg


  1. In a large bowl, whisk together all of the dry ingredients.
  2. In a medium bowl, whisk together the pumpkin puree, butter, milk and egg until well-combined.
  3. Pour the wet batter into the dry mix and stir with a large spoon until incorporated (but don’t overmix). Add more milk if the batter is too thick.
  4. Heat a cast iron skillet over medium-high heat and add some butter to the skillet. Drop 1/4 cup-fuls of batter into the skillet, cooking the pancakes for about 3 minutes per side. Adjust the heat so as not to burn the pancakes. Serve the pancakes warm, with butter and maple syrup.
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