Fluffy Pumpkin Pancakes

Total Time

Prep/Total Time: 30 min.


2 servings

Updated: Dec. 05, 2023
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
Fluffy Pumpkin Pancakes Recipe photo by Taste of Home


  • 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. 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.

Fluffy Pumpkin Pancake Tips


Is canned pumpkin the same as pumpkin puree?

Canned pumpkin is not exactly the same as pumpkin puree. Canned pumpkin is typically made of a blend of pumpkin and other winter squashes, while pumpkin puree is 100% pumpkin. Canned pumpkin and pumpkin puree can be used interchangeably and are preferred in baking as opposed to fresh pumpkin.  Not only is canned pumpkin convenient and already prepared for use, but its overall flavor and texture is more balanced in the final product. Read more about our canned versus fresh pumpkin test. 

What’s the trick to fluffy pancakes?

The trick to fluffy pancakes is to not overmix the batter, which can develop the gluten and make the pancakes tough and flat. If you still see some streaks of flour, that’s good! The flour will incorporate into your pancakes as they heat up on the griddle. 

Why do pancakes need oil?

The oil in pancakes keeps them moist and helps them brown more evenly. While you can substitute melted butter for oil, the milk solids in butter tend to heat up and cook faster on the griddle, resulting in uneven browning. Check out the 
mistakes to avoid when making pancakes.Research contributed by Mark Neufang, Taste of Home Culinary Assistant  

Nutrition Facts

3 pancakes: 361 calories, 11g fat (2g saturated fat), 96mg cholesterol, 600mg sodium, 55g carbohydrate (23g sugars, 4g fiber), 12g protein.