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Pumpkin Pancakes Recipe

Staff Writer
Pumpkin Pancakes

Pumpkin Pancakes

This recipe was made using canned pumpkin, to show you guys that you don't need to spend hours cooking and puréeing a fresh pumpkin to get the fresh pumpkin taste. If you're using canned pumpkin, make sure you're actually purchasing canned fresh pumpkin rather than pumpkin pie filling (there's a big difference health-wise).

Click here to see The 12 Days of Pumpkin Story plus more recipes.



  • 2 cups flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • ½ teaspoon clove
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 1 cup canned pumpkin or pumpkin purée
  • 2 ¼ cups skim milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons olive oil
  • Maple syrup, for garnish
  • Whipped cream, for garnish
  • ½ teaspoon nutmeg (preferably freshly grated), for garnish


Mix the flour, brown sugar, cinnamon, allspice, ginger, clove, salt, and baking powder in a large bowl. Next, add the wet ingredients. Mix in the canned pumpkin or pumpkin purée, skim milk, vanilla extract, and olive oil. 

Cook the mixture in a skillet over medium heat. After a few minutes, check the bottom. Once the pancake is easily lifted by a spatula, flip it! 

Serve with maple syrup and whipped cream. Sprinkle fresh nutmeg over whipped cream. 

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.