Pumpkin Pancake Recipe

Make This: Pumpkin Pancakes

I had a leftover can of pumpkin puree and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flower and adding some ground chia seeds into the mix. The outcome was tasty and filling, I might add. Topped with maple yogurt and toasted pecans, these pancakes were a seasonal delight.

Check out the recipe and calorie count.

Pumpkin Pancakes


1 cup whole wheat flour
1/4 cup ground chia seeds (can use flax meal)
1 tablespoon of sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup 2 percent milk
6 tablespoons canned pumpkin puree
2 tablespoons canola oil
1 egg


  1. In a large bowl whisk together all the dry ingredients.
  2. In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
  3. Fold wet mixture into dry ingredients.
  4. Oil a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with toasted pecans and maple yogurt.

Makes between 8 and 10 pancakes.

This nutritional breakdown is based on a serving size of one pancake. But at 133 calories, I say eat two!

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