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UW Health SMPH
American Family Children's Hospital

Pumpkin Pancakes

Besides using some canned pumpkin, you can add some chopped apple, or dried fruit if you like. These taste great with some warm syrup.



1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp. baking powder
Dash of salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 egg, lightly beaten
1 T. vegetable oil
1 cup skim milk
1/3 cup pureed pumpkin



Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Let stand for five minutes.

Scoop batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked.

Makes 8-10 pancakes


Nutritional Analysis

Serving Size: 2 pancakes

Calories: 226
Total Fat: 5 gm
Saturated Fat: 0.6 gm
Cholesterol: 53 mg
Fiber: 1.6 gm
Sodium: 100 mg