Fall Recipe: Pumpkin Pancakes

September 30, 2017

Whether from a can or fresh from a patch, pumpkin packs big health benefits. In addition to being a good source of fiber, pumpkin can also improve your vision and lower your blood pressure. Bring the season to your next breakfast with this delicious recipe for pumpkin pancakes.


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Fast Pumpkin Pancakes

In a hurry? Just add ¾ canned pumpkin and ½ tsp cinnamon to 2 cups of your favorite pancake mix.

Garnish with powdered sugar and enjoy!


Recipe from Allrecipes.com