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Pumpkin Pancakes

Posted Nov 11 2009 3:40pm



I do believe that I have found the yummiest pancake recipe EVER! They are PUMPKIN PANCAKES… and since I’m a nut for anything “pumpkin”, I knew I had to give these a try when I saw them posted over on .


The first time I made them using the original recipe posted on, I realized really quickly that I needed to double the batch in order to meet my “breakfast making standards”… which is to make WAY more than we’ll eat so we can refrigerate them and use them during the rest of the week. So that’s the recipe that I’m posting here… the bigger… a little more family friendly sized recipe. {If you want to cut it in half, that works great for a family of four to slick off in about one sitting. :) } Otherwise, you can have extras for later, when you’re feeling snacky, when you have that mild little sweet-tooth at night… LOL! You get the idea!


And that brings me to another point. These pancakes have the slightest little sweet taste to them that almost makes it feel like you are eating something in the “treat” or “desert” category… yet I would consider them to be in the “healthy-for-you” category. Roni, the creator of this recipe also figured out the nutritional values for each serving. A serving size is considered 2-4 pancakes based on size and has approximately 225 calories per serving. It also has 4 grams of fiber per serving and 11 grams of protein! That’s a heck of a lot better than a pop-tart or sugary cereal that your child might normally want for breakfast! They are also SUPER easy to make… so onto the recipe now. I’m SURE you will love them!



- 1 cup whole wheat flour

- 2 teaspoon pumpkin pie spice

- 1 teaspoon ground cinnamon

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1 cup pumpkin puree

- 2 eggs

- 2 tablespoons honey

- 1 cup skim milk


Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon. In another bowl add the pumpkin, egg and milk. Whisk until frothy. Combine the flour mixture and pumpkin mixture, mix until just blended. (*Just a note here: I’m a girl who does NOT like to spend time in the kitchen and I totally skipped over this part! I just added ALL the ingredients into ONE bowl and mixed them together! Every time I’ve made them, they have still turned out PERFECT!*)


Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.


For breakfast, my kids love to have their regular maple syrup with these pancakes, but my husband and I prefer to eat them just with a little butter on top. Oh my goodness! It’s like a little miniature pumpkin pie for breakfast!


In fact, these are SO GOOD, that I’m already planning my little Thanksgiving trick to help me avoid unwanted calories from all the pumpkin pies, pumpkin rolls, pumpkin cakes that are so tempting each year! I think I’ll take a wonderful batch of Pumpkin Pancakes to our Thanksgiving dinner and instead of dessert… I’ll serve me up two warm pancakes on top of each other, with a perfect little spoonful of light cool whip on top. Of course, anybody else who is interested in a healthier version of desert will be more than welcome to enjoy my pancakes with me… they are THAT good!








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