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Easy Pumpkin Pancakes

The Best Pumpkin Pancakes Recipe - so quick and easy to make and so delicious for breakfast or brunch.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Continental
Servings: 8 people
Calories: 175kcal


  • 1 cup pumpkin puree
  • 2 eggs
  • 2 cups lowfat milk
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 pinch salt
  • 2 teaspoons ground cardamom or pumpkin pie spice
  • 1 tablespoon firmly packed brown sugar
  • powdered sugar for garnish


  • In a large bowl, combine pumpkin, eggs, and vanilla. Stir to combine.
  • In a separate bowl, combine flour, baking powder, salt, cardamom and sugar. Stir to combine.
  • Add th pumpkin mixture to the dry ingredients and mix until just combined.
  • Add milk a little at a time. Use more or less depending how thick or thin you prefer your pancakes.
  • Heat a griddle and spray with non-stick spray.
  • Using a ladle or a small measuring cup, pour a portion of pancake batter onto hot griddle.
  • When little air bubbles start to appear, flip pancakes over to the other side with a spatula. Cook on the other side for another 2-3 minutes until golden brown.
  • Serve with syrup.



Use homemade Pumpkin Puree or canned pumpkin.


Calories: 175kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 50mg | Potassium: 360mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4941IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg
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