Pumpkin Pancakes

"An excellent Fall breakfast or brunch treat."
photo by Bayhill photo by Bayhill
photo by Bayhill
photo by sweetysjd photo by sweetysjd
Ready In:
1hr 10mins
15 pancakes




  • In a saucepan, combine the syrup ingredients.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
  • Let stand for 30 minutes before serving.
  • For pancakes: combine the dry ingredients in a bowl.
  • In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
  • Stir into dry ingredients just until moistened.
  • In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
  • Pour batter by 1/4 cupfuls onto a hot greased griddle.
  • Turn when bubbles form on top of pancakes.
  • Cook until second side is golden.
  • Serve with syrup.

Questions & Replies

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  1. Your pancake recipe is very tasty. The pancakes were moderately light in texture and had a delicious spiced flavor. The syrup really makes this a heavenly tasting dish. I am going to make these again for our Thanksgiving breakfast. Very greatful you posted this. Thank-you.
  2. Ooooooooooooo, I have been waiting for a perfect cold Fall morning to make these, and today was the day! They are so delicious! My family went nuts and said this is one of their favorite breakfasts now!! I thank you so much for posting this! Only thing I did different was to double the recipe for both pancakes and cider syrup and it's a good thing I did! (I know my family well! lol) Thanks, Nurse Di!! May use a dollop of whip cream on top next time, but awesome without as well!! You have to try this recipe people!! :-)
  3. DS and I loved these. I made lots of extras to put in freezer for his breakfast on school days. He even likes them w/o butter and syrup. DH doesn't like pumpkin in anything except pie so it was more for DS and me!!! Didn't change a thing in the pancakes, but we used maple syrup.
  4. Totally scrumptious. I made these pancakes for my family on Thanksgiving morning. It seemed appropriate. These were delicious, light and fluffy. The apple cider syrup was the perfect accompaniment. Thanks Nurse di.
  5. I made these pancakes while my parents were visiting. We thought they tasted delicious and made a beautiful fall country breakfast. The texture was not too heavy and the spiced flavor was very nice. My dad and husband liked theirs with maple syrup but mom and I liked ours better with the cider syrup. A very classy and scrumptious pancake. Thanks Nurse Di.


  1. These were delicious!!! I did make a few changes however. I used all Whole wheat flour instead of white, only one TBSP of butter instead of 2 in the syrup, replaced 1 egg with Flax Seed egg subtitute (1 Tbsp ground flax seed and 3 TBSP water), and used Truvia in place of the sugar. I also forgot to separate the egg and whip the egg whites, I just mixed it all in together, it didn't seem to hurt the pancakes at all. My family LOVED them!! Great for a rainy Fall morning! Besides.....anything with pumpkin....I'm all for!!! Mmmmm! Thanks!
  2. WOW! I made these for a little breakfast-for-dinner for me and the hubby. Even without the syrup they were AMAZING!!! We just used a light store bought syrup. Also, I substituted brown sugar for the white sugar.
  3. This is for the pancake only. I used sweet potato instead of pumpkin, 1/2 whole wheat flour, a little vanilla, and I did up the cinnamon a little bit per one reviewer. These turned out nice and fluffy, and with butter and maple syrup were over the top. Great recipe!
  4. These pancakes were SO light and fluffy, a result of beating the egg whites I assume, don't skip this step! I used half whole wheat flour and half white, and pumpkin pie spice instead of cinnamon. I was going to just use maple syrup, then realized I didn't have any and I'm glad! The syrup was delicious. I saved the leftovers to try on my Pumkin French Toast (#192744)tomorrow morning! Yum! Thanks for this recipe!



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