Perfect Pumpkin Pancakes

Recipe from NC EFNEP


Recipe makes 1 dozen 3 1/2-inch pancakes

  • 2 cups flour (use 1/2 whole-wheat)
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 3/4 cup skim milk
  • 2 tablespoons vegetable oil
  • Vegetable cooking spray


  1. Wash hands and surfaces.
  2. Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
  3. In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil, mixing well.
  4. Add wet ingredients to flour mixture, stirring just until moist. The batter may be lumpy. For thinner batter, add more milk.
  5. Lightly coat skillet or a griddle with vegetable cooking spray and heat on medium.
  6. Using a 1/4-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with the remaining batter.
  7. Refrigerate leftovers immediately.

Nutrition Information per Serving

  • Serving Size: 5 ounces
  • Calories: 220 calories
  • Fat: 5 grams
  • Sodium: 430 mg
  • Carbohydrates: 37 grams
  • Fiber: 3 grams
  • Protein: 8 grams
  • Sugar: 4g (Includes 0g Added Sugars)

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