Pumpkin Pancakes

This is a classic recipe that just screams fall the second you read the name. I find myself longing for pumpkin everything starting at the end of August and it really doesn't stop until January. It's a vegetable, right? I'm doing myself (and you all) a favor by giving you a breakfast recipe with added veggies. ;)

Real talk though, pumpkin has a TON of amazing nutritional qualities that shouldn't be tossed aside. Of course, it does get its bad rep as many recipes involving pumpkin also involve a lot of sugar and probably butter as well. This recipe is not quite an exception, so should be the occasional treat -but it is at least a step up from plain pancakes!

You can also substitute the pumpkin in this recipe with mashed sweet potato and make sweet potato pancakes. With many similar nutritional qualities, sweet potato is an amazing addition to pancakes or any fall baked goods! Try both and let me know which is your favorite!

Makes: 9 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

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Tools Needed:

Kitchen scale (optional)

9x13 baking dish

Parchment paper (optional)

Hand mixer or stand mixer

Measuring cups and spoons

Mixing bowls


  • 1 and 1/2 cups (360 ml) whole milk

  • 1 cup (244 g) pumpkin puree *not pumpkin pie mix

  • 1 egg

  • 2 Tablespoons (28 g) vegetable oil

  • 2 Tablespoons (30 ml) white vinegar

  • 2 cups (240 g) all-purpose flour

  • 3 (38 g) tablespoons brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/2 teaspoon salt


  • Mix all wet ingredients in one bowl until thoroughly combined.

  • In a separate bowl whisk together your dry ingredients then stir them into the bowl of wet ingredients. Be careful not to overmix.

  • Place a frying pan or griddle over medium heat and spray with nonstick spray or coat with a little bit of butter. Once the butter/cooking spray bubbles up a little bit, it is hot and ready.

  • Use a 1/4 cup measuring cup to scoop pancakes onto a griddle or frying pan. Brown on both sides and serve hot! I enjoy mine topped with pecans and maple syrup, but you can spice these up (literally, lol) any way you would like!

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