Total Time
Prep 5 mins
Cook 15 mins

Good any time of the year! My husband loves to grow pumpkins, so I have lots of pumpkin puree in my freezer, but canned puree works the same. Squash could also be used. The vinegar's purpose is to sour the milk and make these lighter. Yummy and filling!

Ingredients Nutrition


  1. Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.).
  2. Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
  3. Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.).
  4. Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
  5. Great served with butter and maple syrup or apple butter!
Most Helpful

Yum, these are great! I used canned pumpkin and gluten free flour. These pancakes come out so tender and fluffy. The texture and flavor were wonderful, and they smelled fabulous when putting the ingredients together. Thanks for sharing!

Starrynews September 16, 2012

I love this recipe! Best pumpkin pancakes I've ever had!!

Melissa823 September 30, 2011

These were a huge hit! They came out thick and fluffy! I served them with rasperries, blueberries, strawberries, whipped cream and maple syrup.. everyone was happy! Thanks for the recipe!

lindsay827 December 25, 2010