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Recipe: Pumpkin Pancakes


I love pumpkin and the flavors associated with it. In fact, if you looked in my pantry right now, you’d see about 25 cans of pumpkin puree. (I stocked up after Christmas when they were on sale!) Pumpkin is very healthy and very tasty. I first made this recipe 4 years ago (before I even had children) and it was a hit the first time we’ve had it. I don’t even make normal pancakes now because we like these so well.

Pumpkin Pancakes Recipe

Adapted from this recipe.

Photo from LUBMISURA on


1 1/2 cups milk

1 15 oz can pumpkin puree

1 egg

2 tbsp coconut oil (or vegetable oil)

2 tablespoons vinegar

2 cups flour (can either be all purpose or wheat flour)

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground allspice

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg (optional)

1/2 teaspoon salt

Optional: 1/2 – 3/4 cup chocolate chips (after all, it is Kinda Crunchy Kate, not Super Crunchy Kate)

Optional: pecans or walnuts


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. I like to use my stick blender to get everything nice and mixed since there is a LOT of pumpkin puree in this recipe. However, if you don’t have an immersion blender or just don’t want to do that, its okay. Your pancakes will still turn out fine. :)
  2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If you are adding chocolate chips or nuts, fold these in at this time.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Alternatively you could use an electric skillet on 300F. (Or higher, because I am impatient.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. This batter will be THICK compared to “normal” pancake batter. Use a 1/4 cup measuring cup to measure out the batter and then use a spoon to help scoop it out of the measuring cup and onto the griddle. Then use the back of the spoon to spread out the batter. It doesn’t spread on its own like “normal” pancake batter. Please resist the temptation to add more milk to thin out the batter because it makes the flavor more bland than it should be.
  4. Brown on both sides and serve hot. We have served them with a variety of toppings. We have spread peanut butter on the top. We’ve buttered them and then served with real maple syrup. If I add some chocolate chips, we don’t put anything on them at all. We just eat them plain.

I hope your family will enjoy this as much as my family has. Don’t forget to check out my friend Gayle’s blog for her recipe of the day today too!

  1. 01/14/2011 8:26 am

    Hey, Kate! I wish pumpkin were easier to come by over here. However, knowing that we’ll be here this year, I was able to get 4 cans over! One of the reasons why is this awesome pumpkin curry soup Phyllis made that was incredibly delicious and EASY!


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