Fluffy Pumpkin Pancakes Recipe
Fluffy Pumpkin Pancakes Recipe photo by Taste of Home
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Fluffy Pumpkin Pancakes Recipe

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These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES: 2 servings


  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 large egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup canned pumpkin
  • 1 tablespoon canola oil
  • 1/8 teaspoon vanilla extract
  • Maple syrup

Nutritional Facts

3 pancakes (calculated without syrup): 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fiber), 13g protein.


  1. In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
  2. Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup. Yield: 6 pancakes.
Originally published as Fluffy Pumpkin Pancakes in Healthy Cooking October/November 2011, p54

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kredhead User ID: 710648 265877
Reviewed May. 12, 2017

"I order pumpkin pancakes year round at my favorite local home style diner because they are so fluffy, flavorful & delicious. I really wanted to try to replicate making them at home. This recipe is everything I was hoping for...lots of spice, moist & tender, good pumpkin flavor. I doubled the recipe & used only AP flour as it's what I had on hand. Love, love, love. Going to use my electric griddle & make a bigger batch & freeze so I have them on hand. Leftovers reheated perfectly in the microwave."

dee simkins User ID: 2231694 254108
Reviewed Sep. 14, 2016 Edited Sep. 15, 2016

"I have a Bed and breakfast and made these for my guest they were delicious light fluffy and very tasty I froze what was left and they taste just a good from the toaster will make again my guest loved them. The Maltman House"

zucchini lady User ID: 2608427 233470
Reviewed Sep. 26, 2015

"I love anything pumpkin, so for my Sunday morning breakfast we had these with sausage patties/ very fluffy, and tasty/ will make again real soon!"

Bakedwithlove User ID: 8182776 232206
Reviewed Sep. 2, 2015

"My family loves this recipe. It is a keeper in my recipe box!!!!"

Angel182009 User ID: 6228642 229797
Reviewed Jul. 19, 2015

"These were delicious! I'm trying to find a way to feed more vegetables to my toddler and a pumpkin is great for you and these pancakes are a great way to do it. They are very fluffy and moist and taste great!"

preachermom User ID: 4175916 225763
Reviewed May. 2, 2015

"These are tasty to be sure, but when I read that this recipe was for 2 servings (4 pancakes) I decided to triple the recipe; which made a boat load of 5 inch pancakes! So I fed my family of 4 (with one that eats like a teenager) and had enough leftovers for tomorrow's breakfast. I used an ice cream scoop to measure the pancakes onto the griddle."

SweetPea3-0 User ID: 7993148 194700
Reviewed Nov. 16, 2014

"I am addicted to these pancakes! I did not change a thing, and they turned out great. I have made them with pumpkin and with butternut squash, both ways are delicious. Thanks for the recipe!"

MizL User ID: 7093378 110727
Reviewed Oct. 15, 2014

"these are wonderful with pumpkin butter"

knollbrookcook User ID: 4057123 192610
Reviewed Oct. 14, 2014

"We tried these this past Saturday morning. I quadrupled the recipe because there were 7 of us.

Delicious! They ate them all up. I made the recipe just as it says and I don't think I would change anything except I used 1/4 cup measure to place them on the griddle and I spread them out a bit. This will be a keeper and I am sure cooked and mashed squash or sweet potatoes would substitute well if you didn't have pumpkin on hand."

Peggie0203 User ID: 2074993 129275
Reviewed Oct. 1, 2014

"I made these as waffles and they turned out very good. The pumpkin flavour came through more than any other pumpkin pancake recipe I've tried, and I liked the crispness of the waffle. I did make some changes. I used barley flour in place of the all purpose and added some wheat germ.

Next time I make these I'd like to try them as pancakes, but I'm sure I'll make them as waffles again too."

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