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Pumpkin-Flavored Pancakes Recipe

Pumpkin-Flavored Pancakes Recipe

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. YIELD: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


  • 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.

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.

Reviews for Pumpkin-Flavored Pancakes

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Reviewed Jan. 7, 2017

"My family, especially my hubby, thought these pancakes were fluffy and amazing! The texture was dense but fluffy. I found the recipe in the Comfort Food Diet cookbook, and it only called for 1.5 cups of milk, so they've clearly tried to remedy the thick batter here by upping the recipe to 2 cups of milk. I made it with 1.5, and I did find the batter to be thick. However, I noticed right away that it didn't spread out when I poured it, so I just spread it with my spoon as I put it on to ensure they would cook in the center. They came out perfect! Delicious. I would definitely make them again but maybe sub out the oil for unsweetened applesauce as I normally do. That would help with the thickness of the batter, too. I will definitely make these again! One batch made 13 pancakes for me at 107 calories each."

Reviewed Nov. 11, 2016

"My kids Loved these. I added the whole egg. I personally thought they were OK, but was disappointed because I really wanted more pumpkin flavor. Another time I might add more like some commenters have."

Reviewed Dec. 22, 2015

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

Reviewed Feb. 22, 2014

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

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!"

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!!"

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."

Reviewed Oct. 7, 2012


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."

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. :("

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