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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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kgburgess User ID: 2727982 259341
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."

helencw0306 User ID: 2112085 256650
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."

nmrenee User ID: 1839122 239999
Reviewed Dec. 22, 2015

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

RainyMomOfBoyz User ID: 3402569 145195
Reviewed Feb. 22, 2014

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

Hmomx327 User ID: 7401863 93741
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!"

Kdabra User ID: 7038197 66287
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!!"

TheIcingInTheBag User ID: 6931274 93160
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."

Sailorwife420 User ID: 6836427 145182
Reviewed Oct. 7, 2012


MsPattyinLoveland User ID: 5671128 208328
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."

happyian User ID: 3536641 160691
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. :("

LauraManning User ID: 968398 73831
Reviewed Mar. 21, 2012

"This recipe needs 3 1/2 - 4 tsp of baking powder to make it rise like it needs to. Other than that, the spices are really nice. My 2 toddlers love them."

Kayluray User ID: 3724972 92495
Reviewed Nov. 19, 2011

"This was a great autumn dinner with sausage."

HannahBeaver User ID: 5734571 92494
Reviewed Nov. 5, 2011

"Overall the pancakes were to gummy for my taste. I did however enjoy the spice mixture, the nutmeg stood out nicely."

Copswife01 User ID: 6324848 73820
Reviewed Nov. 5, 2011

"Followed the recipe exactly; turned out horrible. Thick as molasses and looked NOTHING like batter. Cooked it anyway and turned out gummy and bitter. So aggravated that I used up the last of my milk on this awful recipe!"

melissarb999 User ID: 4609364 161308
Reviewed Nov. 4, 2011

"These were yummy with syrup on top! I did alter the recipe though- 3/4 cup white flour and 1 1/4 cups ww flour; less ginger and nutmeg; 1 1/4 cups whole milk; and close to 1 cup of pumpkin puree I made; 1 whole egg; and no oil since I added extra pumpkin. Yum!!!"

Sherri Duran User ID: 1383171 161275
Reviewed Oct. 27, 2011

"I liked these pancakes but were a little dry. I added the whole egg and extra milk. I love to make them in October. It Tis the time for Pumkin."

andjayne User ID: 5934493 166933
Reviewed Oct. 10, 2011

"I made thsi recipe for breakfast this morning, and it turned out terrible!!! The pancakes were hard to get cooked all the way, and even when they were, they still had a gummy texture. I will not be making these again. My dog wouldn't even eat one and played frisbee with it! LOL Definitely not my favorite...."

deedee011 User ID: 2775377 160690
Reviewed Oct. 1, 2011

"I love anything pumpkin and I love to sneak things into pancakes and muffins that are healthy. These pancakes where pretty good. I had to had more liquid and I added 1 or 2 tsp of molasses for a little more flavor."

kimbojones User ID: 5394373 166857
Reviewed Oct. 1, 2011

"Yummy! We used ginger syrup that we found at World Market. . . UMMMM!! Goodness on a plate!"

LauraManning User ID: 968398 161436
Reviewed Sep. 17, 2010

"Delicious. I go ahead and use the whole egg."

KWhitehead User ID: 956468 73810
Reviewed Aug. 26, 2010

"Pretty good. I served them with light butter and sugar-free syrup, and my company loved them!"

LauraManning User ID: 968398 93159
Reviewed Jul. 15, 2010

"My 18 mo. old and I love these! I make them often so keep 1/2 c. portions of pumpkin in the freezer."

lisamg57 User ID: 4813743 145181
Reviewed Jun. 27, 2010

"I use all whole wheat flour, sun crystals, 1 Tbs. cinamon, a fourth tsp. celtic salt, 1 1/2 c. buttermilk (more for thinner batter), 1/2 c. fresh cooked pumpkin, 1/4 c. egg beaters, and 2 Tbs. extra vergin olive oil. I believe it's better then plain empty calorie white flour!"

Aubrey5 User ID: 4632337 93155
Reviewed Dec. 31, 2009

"Delicious. They came together quickly and are great with maple syrup. I found the texture perfectly fine. Will make again for sure."

aldridl User ID: 4378628 160453
Reviewed Sep. 29, 2009

"We always had pumpkin pancakes when I was a young girl living in Maryland. They added warm maple syrup with pecans...really good. I also added more fluid to the batter and a whole egg..this is a for sure on our table...yum."

bartim718 User ID: 670557 92493
Reviewed Oct. 15, 2008

"These are very good. I had to add about 1/2c extra fluid, the batter was a little to thick for my taste. But I will definately make these again!! :)"

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