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Home » Pumpkin Pancakes

Pumpkin Pancakes

November 26, 2014 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Pumpkin Pancakes

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!

Pumpkin Pancakes

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:

  • Pumpkin Pie Smoothie
  • Pumpkin Chia Pudding
  • Pumpkin Hummus

Pumpkin Pancakes

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 in your caption, and I won’t miss it!

Pumpkin Pancakes
Print Recipe
3.85 from 39 votes

Pumpkin Pancakes

These healthy pancakes can be used as a delicious way to start your day or as a yummy dessert, making the perfect ending to any day. They're loaded with spice and goodness.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people

Equipment

  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Whisk
  • Silicone Cooking Utensil Set

Ingredients

  • 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
Prevent your screen from going dark

Instructions

  • 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.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
non-alcoholic vanilla extract preferred

Nutrition

Nutrition Facts
Pumpkin Pancakes
Amount per Serving
Calories
161
% Daily Value*
Fat
 
2.2
g
3
%
Saturated Fat
 
0.4
g
3
%
Sodium
 
223.8
mg
10
%
Carbohydrates
 
31.1
g
10
%
Fiber
 
4.8
g
20
%
Sugar
 
4.4
g
5
%
Protein
 
6.5
g
13
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
4.1
mg
5
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Donna Shackleford

    January 16, 2017 at 5:13 pm

    What’s the serving size?

    Reply
    • Diane Smith

      January 17, 2017 at 2:42 pm

      It should serve 3-4 people depending on how large you make them. 🙂

      Reply
  2. Donna

    January 26, 2017 at 5:32 am

    Are the carbohydrates calories fat etc, for the entire recipe or is it per pancake?

    Reply
    • Diane Smith

      January 30, 2017 at 12:28 pm

      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.

      Reply
  3. Angela

    September 19, 2017 at 6:25 pm

    Which non-dairy milk dproduct would you recommend?

    Reply
    • Diane Smith

      September 19, 2017 at 7:03 pm

      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.

      Reply

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