Add fall flavor – and vitamin A – to breakfast with these simple pumpkin pancakes, which are made perfect when paired with pure maple syrup.

Yield: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)

Difficulty Rating: Easy

Nutritional Highlights: 278 calories, 7.2 g fat, 40 mg cholesterol per 2-3 pancakes

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 3 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • Maple syrup, if desired

Tips & Notes

These pancakes are perfect with butter and maple syrup, but another variation to sweeten this fall breakfast treat is to add chocolate chips to the batter just before pouring into the cast iron skillet.



  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Add dry mixture to the pumpkin mixture, stirring just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, flipping first side when bubbles form, and serve hot.
Recipe From: Farm Flavor -

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