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Fluffy Pumpkin Pancakes Recipe

Fluffy Pumpkin Pancakes Recipe

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 YIELD: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


  • 1. 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.

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

Reviews for Fluffy Pumpkin Pancakes

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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!"

Reviewed Sep. 2, 2015

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

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!"

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."

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!"

Reviewed Oct. 15, 2014

"these are wonderful with pumpkin butter"

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."

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."

Reviewed Aug. 6, 2013

"I fed these to my fussy eater nieces but didn't tell them they were pumpkin pancakes. They all asked for seconds which is when I told them what they were. They now ask for these when they come to visit.

I also used plain greek yogurt with a 1/4 tsp of vanilla extract in place of the vanilla yogurt."

Reviewed Dec. 9, 2012

"This is our new go-to recipe for a hot, delicious breakfast. These are so good! I do put a skillet lid over them after I pour batter onto grill as they do tend to take a little longer to cook through and in the first batches would get too brown. Lid does the trick! It quickly became a house favorite!"

Reviewed Nov. 7, 2011

"Very good, I am going to try them with other fruit and vegetables in the place of the pumpkin."

Reviewed Nov. 5, 2011

"Great flavor and so soft! I did have to turn my griddle down to about 300 to cook properly."

Reviewed Oct. 23, 2011

"I love pumpkin and I love these pancakes. They are very filling and easy to make."

Reviewed Oct. 14, 2011

"Loved these. Sprinkled chocolate chips on top - yum!"

Reviewed Oct. 9, 2011

"I loved these pancakes. Was also a hit with my grandkids. I did make them smaller than the 1/2 cup. More like 1/3"

Reviewed Oct. 8, 2011

"We loved this recipe!! I doubled the recipe and it was more then enough for me and the three kids. We put a dallop of whipped cream on top of the warm syrup. Soo good, def. will make again!"

Reviewed Oct. 8, 2011

"I tripled the recipe, because it only made 4 pancakes, and I like to freeze them for easy breakfasts in the future. The 1/2 cup was a little too much, and the pancakes didn't seem to get done all the way. I could taste more egg than pumpkin. My husband liked them!"

Reviewed Sep. 22, 2011

"I should've read review (using 1/4c, instead of 1/2c). Taste was OK. It was more of a spice pancake. I was really looking more for a Pumpkin taste. Might try for waffles next time. It only made 4 pancakes, total."

Reviewed Sep. 21, 2011

"These were delicious! I used plain yogurt instead of vanilla, and I portioned them out by 1/4 cup rather than 1/2 cup. My entire family loved them!"

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