Pumpkin Pancakes

Shanthi Appelo
Shanthi Appelo

| 1 min read

Try these healthy and easy pumpkin pancakes for your next breakfast or brunch to bring the warmth of pumpkin spice flavors to your table. This recipe features canned pumpkin whisked into a homemade pancake batter full of ginger, nutmeg, and cinnamon.

Cooking Difficulty:


Serving Amount
  • 34 cup all-purpose flour

  • 134 cups milk of choice

  • 2 eggs

  • 12 cup unsweetened canned pumpkin

  • 1 tsp. ginger

  • 1 tsp. nutmeg

  • 1 tsp. cinnamon

  • 1 tsp. vanilla

  • 12 tsp. salt

  • spray oil

  • Step 1

    Whisk all ingredients except milk and spray oil together.

  • Step 2

    Slowly add milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.

  • Step 3

    Heat a non-stick pan over medium heat and spray with oil.

  • Step 4

    Once the pan is heated, pour ~1/3 cup pancake mixture into pan and spread into an even layer on the pan by moving the pan in different directions.

  • Step 5

    Cook for ~2-3 minutes or until bottom has a golden brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.

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