Southeast Dairy Association - pumpkin pancakes

Pumpkin Pancakes

Add extra flavor and nutrients to your breakfast pancakes by stirring canned pumpkin into the batter.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 cup milk
  • 2 eggs
  • 12 cup canned pumpkin
  • 12 cup vanilla yogurt
  • 1 12 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 12 teaspoon cinnamon
  • 12 teaspoon pumpkin spice mix
  • 2 tablespoons melted butter


  1. In a medium mixing bowl, whisk together milk, eggs, pumpkin, and yogurt until smooth. Gradually whisk in flour until just moist. Add sugars, baking powder and spices. Whisk in melted butter.
  2. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles appear on the edges of the pancakes. Remove from pan, set aside and keep warm. Repeat with remaining batter.
  3. Serve warm topped with butter, maple syrup or whipped cream if desired.

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