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Pumpkin Pancakes



  • 1 cup Whole Wheat Flour

  • 1 1/2 tsps. Baking Powder

  • 1 tsp Pumpkin Pie Spice

  • 1 cup Cow's Milk, Whole

  • 1/2 cup Pureed Pumpkin

  • 1 Egg

  • 2 tbsps. Maple Syrup

  • 3 tbsps. Butter (melted, divided, plus extra for optional serving)


  1. In a medium mixing bowl, combine the flour, baking powder and pumpkin pie spice. Stir well.

  2. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, and 2/3 of the melted butter. Whisk thoroughly until blended.

  3. Add the wet ingredients into the dry and stir until no big lumps remain.

  4. Heat a pan over medium-low heat. Brush the pan lightly with melted butter. Scoop the batter onto the pan using roughly 1/4 cup for each pancake. Cook for two to three minutes, until small bubbles form on the surface of the pancakes.

  5. Flip each pancake and cook on the opposite sides for one to two minutes, or until lightly golden brown.

  6. Repeat the process with the remaining batter, brushing the pan with butter as needed. Serve the pancakes immediately with butter, if using, and


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