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The Best Pumpkin Pancakes

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
The Best Pumpkin Pancakes

Under 30 minutes

Under 30 minutes

Ingredients

for 8 servings

  • 2 cups flour (125 g)
  • ¼ cup sugar (50 g), or sweetener of choice
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk (355 mL), plus more if needed
  • ¼ cup butter (57 g), melted
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup pumpkin puree (225 g)

Nutrition Info

  • Calories 232
  • Fat 7g
  • Carbs 35g
  • Fiber 1g
  • Sugar 6g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
  2. Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
  3. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
  4. Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  5. Serve with your choice of topping.

Ingredients

for 8 servings

  • 2 cups flour (125 g)
  • ¼ cup sugar (50 g), or sweetener of choice
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk (355 mL), plus more if needed
  • ¼ cup butter (57 g), melted
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup pumpkin puree (225 g)

Nutrition Info

  • Calories 232
  • Fat 7g
  • Carbs 35g
  • Fiber 1g
  • Sugar 6g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
  2. Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
  3. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
  4. Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  5. Serve with your choice of topping.

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