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Fluffy Pumpkin Pancakes

 Fluffy Pumpkin Pancakes
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
2 ServingsPrep: 15 min. Cook: 10 min./batch


  • 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 egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup canned pumpkin
  • 1 tablespoon canola oil
  • 1/8 teaspoon McCormick® Pure Vanilla Extract
  • Maple syrup


  • In a bowl, whisk the first eight ingredients. In another bowl, whisk
  • egg, milk, yogurt, pumpkin, oil and vanilla until blended. Add to
  • dry ingredients; stir just until moistened.
  • Lightly coat a griddle with cooking spray; heat over medium heat.
  • Pour batter by 1/2 cupfuls onto griddle. Cook until bubbles on top
  • begin to pop and bottoms are golden brown. Turn; cook until second
  • side is golden brown. Serve with syrup. Yield: 4 pancakes.

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Fluffy Pumpkin Pancakes (continued)

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