Pumpkin is one of those delicious staples that is usually labeled as “seasonal” and these Pumpkin Pancakes are a reason to eat pumpkin all year round!
Pumpkin gets really popular in the fall and winter. It is a Thanksgiving staple but shouldn’t be limited to just a few months out of the year. Sure, it’s harder to get fresh pumpkin certain times of the year but you can find a quality canned pumpkin and it works perfectly for this recipe.
These wonderfully delicious, moist pancakes will have you craving pumpkin all the time.
Many people don’t realize all the benefits of eating pumpkin. They are high in fiber, beta carotene, potassium and zinc and they’re a great way to make your breakfast plant-strong. The addition of banana helps keep them moist and delicious.
If you’re looking for those warm, fall spices to get the season going, be sure to read my article: Jumpstart Your Fall with Healthy Warming Spices!
If you want to know how different brands of canned pumpkin match up, this is a good comparison article by Cook’s Illustrated. If it happens to be that time of year when pumpkins are in season, then you can make your own homemade pumpkin puree.
Enjoy these other pumpkin recipes:
If you find yourself with leftover pumpkin puree, don’t throw it away. Use that pumpkin in your smoothie, a protein pudding or even make a light soup for lunch.
Pumpkin is perfect for any time of the day. Even though these pumpkin pancakes are traditionally a breakfast recipe, you could certainly have them for dinner or even one or two for dessert.
I’d love to hear your feedback in the comments below for this Pumpkin Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- Measuring Cups and Spoons
- Silicone Cooking Utensil Set
- 1/2 cup oats
- 1/4 cup cornmeal
- 1 1/4 cup whole wheat flour *Gluten-Free version
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup pumpkin puree canned
- 1 tsp Ceylon cinnamon*
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp vanilla extract non-alcoholic preferred
- 1 large or 2 small ripe bananas mashed
- 1 1/2 cup non-dairy milk
- Preheat griddle to medium.
- Place all of the dry ingredients in a large bowl and stir to combine.
- Mix the wet ingredients, banana, pumpkin, vanilla, and non-dairy milk, in a separate bowl and whisk.
- Combine the wet and dry ingredients until just moist.
- Lightly spray your griddle with oil and drop the batter by large spoonfuls onto it. Cook until bubbles start to form around the edges and the bottom is nicely browned.
- Flip and cook the other side.
- Serve with maple syrup or jam and your favorite fruit and / or nuts. *Gluten-Free Version: Up the oats to 3/4 cup and Substitute 1 cup of gluten-free flour for the whole wheat flour.
What’s the serving size?
It should serve 3-4 people depending on how large you make them. 🙂
Are the carbohydrates calories fat etc, for the entire recipe or is it per pancake?
Hi, the nutrition information is per serving and the number of pancakes depends on how big you make them. I would guess it’s about 4 per serving of a 3″ pancake.
Which non-dairy milk dproduct would you recommend?
I just found a new almond milk called Malk that has very little besides almonds whereas other have too many ingredients. I would probably try that, but otherwise, I like unsweetened soy milk. Trader Joe’s has a version with only beans and water or Westsoy brand.