Pumpkin-Flavored Pancakes Recipe
Pumpkin-Flavored Pancakes Recipe photo by Taste of Home
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Pumpkin-Flavored Pancakes Recipe

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I created these light pumpkin-flavored pancakes with two kinds of flour and a blend of spices for a delightful taste. Serve them for brunch as a hearty eye-opener or for a fun meat-free dinner. –Vicki Floden of Story City, Iowa
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups fat-free milk
  • 1/2 cup canned pumpkin
  • 1 egg white, lightly beaten
  • 2 tablespoons canola oil

Nutritional Facts

2 each: 240 calories, 5g fat (1g saturated fat), 1mg cholesterol, 375mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.


  1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 6 servings.
Originally published as Pumpkin Pancakes in Light & Tasty October/November 2006, p17

Reviews for Pumpkin-Flavored Pancakes

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nmrenee User ID: 1839122 239999
Reviewed Dec. 22, 2015

"I love pumpkin, and these pancakes are yummy!"

RainyMomOfBoyz User ID: 3402569 145195
Reviewed Feb. 22, 2014

"Quick and easy with ingredients I have on hand. Low fat and delicious!"

Hmomx327 User ID: 7401863 93741
Reviewed Oct. 27, 2013

"yum! I added a pinch of cloves, an extra tablespoon of brown sugar and an extra splash of milk. Came out great!"

Kdabra User ID: 7038197 66287
Reviewed Dec. 15, 2012

"Great recipe. Only a few things I would change. Maybe add a bit of clove and pumpkin pie spice for more flavor. We also added a bit more pumpkin cuz we love it!! We used whip cream to top them instead of syrup, amazing! We added a few chocolate chips to a few of them just to see what they would taste like. They were the best of the batch! Definitely would recommend this recipe to others!!"

TheIcingInTheBag User ID: 6931274 93160
Reviewed Oct. 21, 2012

"As many other reviewers commented, these turned out gummy, almost pasty tasting. In addition to the texture, the flavor was lacking something, perhaps more sweetness or spice. I added toasted walnuts to our batch but will not make these again. My pancake loving kids didn't even care for them."

Sailorwife420 User ID: 6836427 145182
Reviewed Oct. 7, 2012


MsPattyinLoveland User ID: 5671128 208328
Reviewed Sep. 11, 2012

"Making them the way it was directed they failed. Burned because they wouldn't cook through. I then lowered my heat to med-low and then put a lid on my skillet. This made them "steam cook" in a way. Turned out fluffy and light. Also I omitted the oil. You don't really need it in this recipe. I used a pumpkin spread instead of syrup. This was almost like a desert. Delicious."

happyian User ID: 3536641 160691
Reviewed Sep. 1, 2012

"I have made this twice now, hoping for better results the second time. Nope! Sorry, but this recipe makes the pancakes turn out very flat and gummy. My son wouldn't even finish his breakfast. :("

LauraManning User ID: 968398 73831
Reviewed Mar. 21, 2012

"This recipe needs 3 1/2 - 4 tsp of baking powder to make it rise like it needs to. Other than that, the spices are really nice. My 2 toddlers love them."

Kayluray User ID: 3724972 92495
Reviewed Nov. 19, 2011

"This was a great autumn dinner with sausage."

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