Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat pastry flour; ¾ cup unbleached white flour; 1 tablespoon baking powder; ½ teaspoon salt; 2 teaspoons cinnamon; ½ teaspoon ground ginger; ¼ teaspoon allspice; ¼ teaspoon nutmeg; 2 eggs; 1 cup pumpkin puree or 1 cup winter squash; 1 teaspoon vanilla; 2 cups milk; 3 tablespoons canola oil

Servings: persons

1 cup whole wheat pastry flour
¾ cup unbleached white flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
2 eggs
1 cup pumpkin puree or 1 cup winter squash
1 teaspoon vanilla
2 cups milk
3 tablespoons canola oil

1
Stir (and sift) together all the dry ingredients in a med.
2
size
3
bowl.
4
In another bowl, beat the eggs with the pumpkin & vanilla.
5
Beat in the milk & oil until smooth.
6
Add to flour mixture.
7
Cook as usual!
8
These smelled *wonderful* while cooking -- like Christmas!
9
**Freezes Well**.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, ¾ cup unbleached white flour, 1 tablespoon baking powder, ½ teaspoon salt, and more.

Yes, Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pancakes

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