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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. 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. 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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kredhead User ID: 710648 265877
Reviewed 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 User ID: 2231694 254108
Reviewed Sep. 14, 2016 Edited Sep. 15, 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 User ID: 2608427 233470
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!"

Bakedwithlove User ID: 8182776 232206
Reviewed Sep. 2, 2015

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

Angel182009 User ID: 6228642 229797
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!"

preachermom User ID: 4175916 225763
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."

SweetPea3-0 User ID: 7993148 194700
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!"

MizL User ID: 7093378 110727
Reviewed Oct. 15, 2014

"these are wonderful with pumpkin butter"

knollbrookcook User ID: 4057123 192610
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."

Peggie0203 User ID: 2074993 129275
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."

JBoomsma User ID: 5553624 195416
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."

irish007dunn User ID: 7012336 192609
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!"

MarilynArmit User ID: 2169345 123563
Reviewed Nov. 7, 2011

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

mnccaleb User ID: 4255057 195415
Reviewed Nov. 5, 2011

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

ilove2teach User ID: 6256748 194699
Reviewed Oct. 23, 2011

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

candysmi User ID: 3831897 177907
Reviewed Oct. 14, 2011

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

dswiontek User ID: 3565754 116706
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"

danid User ID: 5870512 184255
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!"

EvyMarie User ID: 4994909 192607
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!"

N.Camp User ID: 5463765 184254
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."

KWhitehead User ID: 956468 110725
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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