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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 pancakes


  • 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


  • 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.
  • 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.
Nutrition Facts
3 pancakes: 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fiber), 13g protein.

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Average Rating:
  • pols005
    Nov 23, 2020

    These smelled and tasted fantastic! That being said, they are almost more of a dessert than breakfast but still, Yum!

  • grandmascooking22
    Sep 30, 2019

    These pancakes are delicious! I made them for a family gathering and everyone just loved them. Flavors were wonderful.

  • LegalSec
    Sep 30, 2019

    Well I hate to be the one to give this a bad rating, but these were not good at all. They did not fluff up and when they did bubble and I flipped they were still raw inside. I bake all the time so I know not to overwork the batter because of the baking powder, which I did not. Wasted ingredients and my time, I threw the batter and pancakes out after making 4 of them.

  • suefalk
    Dec 11, 2018

    I like the flour mix of half white, half wheat. I think it makes for a heartier pancake. I made some with toasted pecans. Oh so good!

  • sholcombe77
    Jun 1, 2018

    I make a bigger batch to use all the pumpkin. They freeze great too. Add some chocolate chips for the kids.

  • angela32
    Sep 28, 2017

    We loved these pancakes! The only change I made was using whole milk instead of fat free. Delicious!

  • Jellybug
    Sep 28, 2017

    This past Sunday, had my son and his family over and I made these delicious pancakes..they were a hit with everyone. They were extremely easy to prepare, and great pumpkin flavor. I too doubled the recipes and made it with whole milk. Definitely making these again.

  • kredhead
    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
    Sep 14, 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
    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!