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Pumpkin Pancakes

Course Breakfast or Anytime
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Author Joyful Homemaking


  • 2 cups skim milk
  • 1 cup canned pumpkin
  • 1 large egg
  • 2 Tablespoons oil
  • 2 Tablespoons white vinegar this makes the milk like buttermilk
  • 1 teaspoon vanilla
  • 2 cups flour I used half white and half stone ground whole wheat
  • 3 generous Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt


  • In a blender, blend the milk, pumpkin, egg, oil, vinegar and vanilla.
  • In a large bowl combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt, then add wet ingredients and gently stir till combined.
  • The mixture will be somewhat thick.
  • Cook on a greased griddle or in a large pan, on low to medium heat. I used a small measuring cup to pour and spread out the batter. When bubbles start to form, flip over the pancakes. Mine cooked pretty quickly, and were heavier than usual since I used stone ground whole wheat flour. If you want them really light and fluffy, I would use all white flour or pastry flour.