Pumpkin Pancakes

Makes eighteen 3-inch (7.5 cm) pancakes

Both kids and adults love the spiced pumpkin taste of these pancakes — it’s sort of like pumpkin pie for breakfast! They are delicious on a fall morning, topped with warm spiced applesauce.


1 cup all-purpose flour 250 mL
1 cup whole wheat flour 250 mL
3 tbsp lightly packed brown sugar 45 mL
2 tsp baking powder 10 mL
1 tsp baking soda 5 mL
1 tsp ground allspice 5 mL
1 tsp ground cinnamon 5 mL
1/2 tsp ground ginger 2 mL
1/4 tsp salt 1 mL
1 1/2 cup 1% milk 375 mL
1 cup pumpkin purée (see tip) 250 mL
2 tbsp canola oil 30 mL
1 tbsp white vinegar 15 mL
  Vegetable cooking spray  
Preheat oven to 200°F (100°C)


Step 1
In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.

Step 2
In another large bowl, whisk together egg, milk, pumpkin purée, oil and vinegar. Add to flour mixture and stir to combine.

Step 3
Heat a griddle or large nonstick skillet over medium heat. Spray lightly with cooking spray. For each pancake, pour 1/4 cup (60 mL) batter onto griddle and cook for about 2 minutes or until bubbly around the edges. Flip and cook for 2 minutes or until golden brown. Transfer to a plate and keep warm in preheated oven. Repeat with the remaining batter, spraying griddle and adjusting heat between batches as needed.


You can cook your own pie pumpkin to make the purée for this recipe or you can use canned pumpkin purée; just be sure not to use pumpkin pie filling, which is sweetened.
The chemical reaction of baking soda and vinegar makes this pancake batter particularly fluffy. Work quickly.
Be sure to squeeze the zucchini well to remove as much water as possible.
The easiest way to remove corn from the cob is to break the cob in half so you have a flat end. Stand the cob half on the flat end and slice the kernels off.
If a few corn kernels fall off a pancake when you’re cooking it, be sure to remove them from the pan and discard them before you cook the next batch.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 2 pancakes
% Daily Value
% valeur quotidienne
Calories / Calories 179
Fat / Lipides 4.9 g
Saturated / saturés 0.8 g
+ Trans / trans
Cholesterol / Cholestérol 22 mg
Sodium / Sodium 300 mg
Carbohydrates / Glucides 30 g
Fiber / Fibres 3 g
Sugars / Sucres 7.6 g
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin A
High in: Folate
Diabetes Food Choice Values:
2 Carbohydrates
1 Fat 
Add finely chopped walnuts to the batter.
Did you know?
Pie pumpkins, used to make pumpkin purée, are smaller and sweeter than the large pumpkins used for decoration during the fall season.
Karen Omichinski, Dietitian, Manitoba