Light and Fluffy Pumpkin Pancakes

Light and Fluffy Pumpkin Pancakes created by Izy Hossack

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

Ready In:
16mins
Serves:
Units:

ingredients

directions

  • Whisk flour, sugar, baking powder, spices and salt in a bowl.
  • In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  • Fold mixture into dry ingredients.
  • Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  • Cook pancakes about 3 minutes per side. Serve with butter and syrup.
  • Makes about six 6-inch pancakes.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ida t.
    This is an excellant pumpkin pancake recipe! Light, fluffy, and flavorful.
    Reply
  2. Sandra H.
    These are my favorite fall holiday season pancakes. When the canned pumpkin is available in the stores, it’s on! These pancakes are light, fluffy and oh so delicious ??
    Reply
  3. cuppycakes
    My kids don't like it. They thought the pumpkin made the pancakes too moist. (is there such a thing as too moist?)
    Reply
  4. mary.nance.ellis
    My husband and I made these strictly by the recipe, except for using whole milk instead of 1%. They cooked perfectly all the way through and were absolutely scrumptious. What a perfect way to use up the leftover pumpkin from the partial can we used to make our Thanksgiving pumpkin pie! (My only suggestion is maybe to cook them over medium low instead of medium, especially if your stovetop tends to heat up fast like many newer ones do.)
    Reply
  5. jenni.s
    These were the best pancakes I've ever had. I used buttermilk (I added an extra tablespoon or two since the batter was thick) and sprinkled on some pecans. Loved it!
    Reply
see 205 more icons / navigate / navigate-down
Advertisement