Pumpkin Pancake Recipe

This pumpkin pancake recipe makes thick and fluffy pancakes that go great served with a little whipped cream and lots of fruit.

I love cooking with pumpkin in the fall. I get excited for pumpkin spice lattes and pumpkin pie Blizzards. This time of year, pumpkin makes its appearance in a lot of recipes I cook.

My family especially loves when I make pumpkin pancakes (or any kind of pancakes for that matter).

Pancake starters

I like to save time in the mornings by having pre-mixed and measured pancake starters on hand. I mix 2 cups whole wheat flour, 1 tsp baking powder, and 1 tsp baking soda and store in containers, since that is how I start all of my pancake recipes. It saves a lot of mess and time to not have to measure flour when I want to make pancakes.

Note on coconut oil: I use organic coconut oil, which still has the coconut flavor, when I cook pancakes. I don’t use it in everything because of the strong flavor, but I like it in pancakes.

Pumpkin Pancake Recipe

Ingredients

• 3/4 cup pumpkin puree
• 2 eggs
• 1.5 cups milk
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 cup melted coconut oil
• 1/2 cup honey (or maple syrup)

Instructions

1. Heat frying pan on stove to medium to heat with a little oil. I like to use coconut oil.
2. While the pan is heating, mix pumpkin puree, eggs, and milk in a medium bowl.
3. Add in flour, baking soda, baking powder, and pumpkin pie spice.
4. Combine melted coconut oil and honey in a small bowl, and then stir into remaining pancake mixture.
5. Use a 1/4 cup measuring cup to scoop batter into frying pan.
6. Cook for about 2 minutes watching bubbles form on top.
7. Flip the pancakes. Bottoms should be browned. Cook another minute or so.
8. Serve with a little whipped cream and lots of fruit.

See printable recipe below.

Pumpkin Pancake Recipe

Dawn

These pumpkin pancakes come out thick and fluffy and go great served with a little whipped cream and lots of fruit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 3/4 cup pumpkin puree
• 2 eggs
• 1.5 cups milk
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 cup melted coconut oil
• 1/2 cup honey or maple syrup

Instructions

 

• Heat frying pan on stove to medium to heat with a little oil. I like to use coconut oil.
• While the pan is heating, mix pumpkin puree, eggs, and milk in a medium bowl.
• Add in flour, baking soda, baking powder, and pumpkin pie spice.
• Combine melted coconut oil and honey in a small bowl, and then stir into remaining pancake mixture.
• Use a 1/4 cup measuring cup to scoop batter into frying pan.
• Cook for about 2 minutes watching bubbles form on top.
• Flip the pancakes. Bottoms should be browned. Cook another minute or so.
• Serve with a little whipped cream and lots of fruit.

Do you enjoy cooking lots of pumpkin recipes in the fall? If so, try this crock pot pumpkin chili.