Fluffy Pumpkin Pancakes Recipe

4.5 23 23
Fluffy Pumpkin Pancakes Recipe
Fluffy Pumpkin Pancakes Recipe photo by Taste of Home
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Fluffy Pumpkin Pancakes Recipe

Read Reviews
4.5 23 23
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch

Ingredients

  • 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

Directions

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. Yield: 6 pancakes.
Originally published as Fluffy Pumpkin Pancakes in Healthy Cooking October/November 2011, p54

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.

  • 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.
Originally published as Fluffy Pumpkin Pancakes in Healthy Cooking October/November 2011, p54

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Reviews forFluffy Pumpkin Pancakes

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angela32 User ID: 3084463 274595
Reviewed Sep. 28, 2017

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

MY REVIEW
Jellybug User ID: 53068 274594
Reviewed 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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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!"

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

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

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

"these are wonderful with pumpkin butter"

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