Easy Pumpkin Pancakes

Light and fluffy Healthy Pumpkin Pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spice, and naturally sweetened with maple syrup. They are the perfect cozy breakfast for fall!

Milk Pumpkin puree Eggs Oil Maple syrup Pumpkin pie spice Cinnamon Pure vanilla extract Baking powder Salt Baking soda White vinegar Whole wheat or spelt flour Pecans, butter, maple syrup,  yogurt, sour cream (for topping)

What You Need

Mix wet ingredients and spices: In a large bowl, add milk, pumpkin puree, eggs, oil, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, baking powder and salt.


Create air bubbles: Add baking soda to teaspoon and pour vinegar slowly over it above bowl. Make sure to empty all of baking soda from a spoon and whisk well until combined.


Gently add flour: Add flour and mix gently with spatula until combined and no lumps. Batter will be very thick.


Cook: Preheat ceramic non-stick griddle or large skillet over medium – high heat.  Using 1/3 cup measuring cup, spread batter  and cook 3-4 minutes. Flip and cook a bit longer.


Chopped pecans, butter, maple syrup, yogurt or sour cream all taste great. You could even try creamy almond butter for a protein boost. Add whipped topping for decadent brunch!

Topping Ideas


You can keep them at room temperature in an airtight container for up to 3 days. Freeze up to 3 months.

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