Pumpkin Pancakes

Shanthi Appelo, MS, RD

| 1 min read

Try these healthy and easy pumpkin pancakes for your next breakfast or brunch to bring the warmth of pumpkin spice flavors to your table. This recipe features canned pumpkin whisked into a homemade pancake batter full of ginger, nutmeg, and cinnamon.

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 3⁄4 cup all-purpose flour

  • 13⁄4 cups milk of choice

  • 2 eggs

  • 1⁄2 cup unsweetened canned pumpkin

  • 1 tsp. ginger

  • 1 tsp. nutmeg

  • 1 tsp. cinnamon

  • 1 tsp. vanilla

  • 1⁄2 tsp. salt

  • spray oil

Instructions
  • Step 1

    Whisk all ingredients except milk and spray oil together.

  • Step 2

    Slowly add milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.

  • Step 3

    Heat a non-stick pan over medium heat and spray with oil.

  • Step 4

    Once the pan is heated, pour ~1/3 cup pancake mixture into pan and spread into an even layer on the pan by moving the pan in different directions.

  • Step 5

    Cook for ~2-3 minutes or until bottom has a golden brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.

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