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Perfect Pumpkin Pancakes

Fluffy, pumpkin pancakes will delight your taste buds at breakfast or dinner. Top with sliced banana or applesauce.

a stack of pumpkin pancakes

Makes: 12 pancakes

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 ¼ teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup canned pumpkin
  • 1 ¾ cups milk
  • 2 tablespoons oil

Directions

  1. Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
  2. In a medium bowl, combine egg, canned pumpkin, milk, and oil; mix well.
  3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk.)
  4. Lightly grease a griddle or skillet and heat on medium.
  5. Using a ¼ cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, about 1-2 minutes longer. Repeat with remaining batter.

Notes

  • If you don't have pumpkin spice on hand, substitute ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon each of ginger and cloves.
  • Canned pumpkin can also be replaced with mashed sweet potatoes.

Recipe from: Kids a Cookin’, Kansas Family Nutrition Program, adapted by the USDA Food and Nutrition Administration.