Perfect Pumpkin Pancakes

Pancakes are an easy way to use any leftover canned pumpkin you may have. Pumpkin adds vitamin A and fiber to this tasty breakfast.

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Rating: 5
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Serves6 (2 each)
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  1. Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
  2. In a separate bowl, combine egg, canned pumpkin, milk, and vegetable oil.
  3. Add pumpkin mixture to flour mixture, stirring until moist. Batter may be lumpy.
  4. Lightly coat a skillet with cooking spray. Pour batches of 1/4 cup of batter onto skillet.
  5. Cook until bubbles begin to burst, flip, and cook another 1 1/2 to 2 1/2 minutes.

Recipe Tips

Try adding nuts such as pecans or walnuts to the batter.

Nutrition Facts
Perfect Pumpkin Pancakes
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 35mg 12%
Sodium 466mg 19%
Potassium 213mg 6%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 8g
Protein 8g 16%
Vitamin A 67%
Vitamin C 2%
Vitamin D0%
Calcium 19%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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