Simple Pumpkin Pancakes

It might be apparent to you at this point that I am on a big pumpkin kick right now. First Pumpkin Breakfast Cake, then Pumpkin Cheesecake, now Simple Pumpkin Pancakes. It’s just one more way to add vegetables to our table, plus it’s delicious – so why not? That, and I have oodles of pumpkin puree at my house right now, so I’m making everything I can think of. My family rejoices.

It is important to note that I often use butternut squash in many of the pumpkin recipes I am making. Pumpkin and butternut squash are interchangeable in recipes. Many a pumpkin pie at my house is actually butternut squash pie, but don’t tell.

Want to know how to easily cook a pumpkin (or butternut squash)? Cooking them whole is the easiest way I’ve found to cook them to make puree. Once pureed, I use it right away or freeze it until I need it. Awesome, nutritious goodness!

These Pumpkin Pancakes stir together in just a few minutes and taste fantastic. Veggies for breakfast…woot!

Simple Pumpkin PancakesYum

1 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
2 eggs
1 cup pumpkin puree
1 1/4 cups milk
1/4 cup melted butter

Whisk ingredients together until smooth. Cook on a hot, buttered griddle, flipping once the pancake becomes bubbly on the first side. Serve with applesauce or real maple syrup. Makes about ten 3-inch pancakes.

Simple Pumpkin Pancakes

Other pumpkin (or butternut squash) recipes you’ll find here:

What’s your favorite way to use pumpkin (or butternut squash)?


  1. Brighid says

    Most recent use breakfast parfait: whole milk yogurt, chia seeds, pumpkin puree, cinnamon and nutmeg. Maybe some diced nuts.

    Favorite? Hands down it’s pumpkin pie with either ice cream or whipped cream.


  2. Kristin says

    Yum! I have a phenomenal Spriced Pumpkin Pancake recipe. It has you whip the the egg whites separately and fold them in. So light and fluffy! I skip the syrup and garnish mine with cinnamon orange butter and chopped pecans.

    For butter: mix 1 cup softened unsalted butter, 1 teaspoon of cinnamon, grated orange zest and organic sugar to taste. (The original recipe calls for 1/2 cup of sugar but I use just a few tablespoons). Mix throughly and roll into a parchment log and refrigerate slightly, for easy slicing. Makes enough for 2 batches of pancakes.


  3. Janice Denney says

    I don’t make a lot of pancakes, except for the grandkids who want chocolate chip faces, regardless of the variety of pancake I make. Pumpkin and chocolate are a great combination, so I will have to make those the next time they are here for breakfast.

    My husband and I do like pumpkin waffles for dinner once in a while. My husband’s favorite, however, is roasted butternut — I love the butternut soup I make from the leftovers :-) It has cream cheese added instead of milk or heavy cream. Just this morning, I added pureed butternut and pumpkin spices, along with vanilla yogurt, to my steel cut oats. That was a treat. Like you, Laura, much — well most — of my pumpkin is actually butternut.

    The orange butter recipe that Kristin shared sounds yummy. I think it I will whip some of that up for our next pumpkin (read — butternut) waffle dinner.


  4. T Nelson says

    We love pumpkin and had high hopes, for this recipe. They didn’t rise like a traditional pancake. Regardless of the heat, they were mushy, on the inside.


  5. Anitra says

    I recently had to go dairy-free and tried these with coconut oil instead of butter and soy milk instead of regular milk. The batter was super thick and hard to pour, and it hardly spread out at all on the griddle! I added a little bit more soy milk (probably 1/4 cup or so, it was all I had left), and that made them pourable, though still thicker than we’d prefer. Tasty, though! I’ll definitely make them again, just making sure I use more liquid. Maybe it’s because I used canned pumpkin (thicker) instead of home-roasted puree?


    LindseyforLaura@HHM Reply:

    I am thinking it is the soy milk that made them a little different. Soy milk is thicker than cows milk. I think its best to add liquid until the consistency is what you are after. I hope that helps!


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