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Pumpkin Pancakes Recipe


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.