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pumpkin pancakes

Pumpkin Pancake Recipe | McDaniel Short-Cut Recipe

  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 14-16 pancakes 1x


Hello, October! We have the perfect recipe to celebrate the start of fall.


  • 3 eggs
  • 1/2 c. pumpkin puree
  • 1/3 c. olive oil
  • 2 T. brown sugar
  • 1 1/2 c. milk
  • 1/2 c. plain nonfat Greek yogurt
  • 2 c. whole wheat flour
  • 2 T. baking powder*
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/3 t. nutmeg
  • 1/4 t. ground cloves


  1. In a large bowl, whisk together the eggs, pumpkin, olive oil, brown sugar, milk, and Greek yogurt until fully combined.
  2. Add the whole wheat flour, baking powder, salt, and spices. Fold in with a spatula until just combined.
  3. Preheat a skillet or griddle to medium-low heat. Pour 1/3 cup batter onto the warm skillet or griddle and cook for about 3-5 minutes. Once you see bubbles rise to the top and the edges look dry, it is time to flip the pancakes. Cook for another 2-3 minutes on the other side. Remove and keep warm until ready to serve. 
  4. Top with your favorite toppings (we love almond butter and honey or the classic butter and maple syrup combo). 
  5. Keep leftovers in the fridge for a few days or freeze them to enjoy later.


*Baking powder makes these pumpkins extra fluffy! 

Recipe adapted from Pinch of Yum

  • Category: Breakfast

Keywords: pumpkin pancakes