10.4.16 Pumpkin Pancakes - WFSB 3 Connecticut

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10.4.16 Pumpkin Pancakes

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Pumpkin Pancakes

Heidi Harkopf


3/4 cup – all-purpose flour

3/4 cup – whole wheat flour

2 teaspoons – baking powder

2 teaspoons – pumpkin pie spice


1 1/2 cups – lowfat or fat free milk

3/4 cup – canned pumpkin purée (not pumpkin pie filling)

2 – eggs

3 tablespoons – brown sugar

2 tablespoons – canola oil

1 tablespoon – vanilla extract

(optional, as desired) – Maple syrup


Whisk together both flours, baking powder, pumpkin pie spice, and salt in a bowl. In a second bowl, blend the milk, pumpkin, eggs, brown sugar, oil, and vanilla. Add wet ingredients into dry ingredients and stir just until dry ingredients are incorporated. Don’t overmix—some lumps are okay.

 Heat a nonstick griddle to 350°F or a skillet over medium. Coat lightly with nonstick spray, then pour about 1/3 cup batter onto the griddle. Cook until bubbles start to appear and pop on the surface and the underside is golden. Flip and continue to cook until golden and no longer wet in the center. Serve with maple syrup and a tall glass of milk!