I've been making pumpkin pancakes from various recipes but just feel something is missing. So I decided to add some texture to it. It turned out to be so delicious! Serve pancakes with maple syrup and butter.


Recipe Summary

20 mins
15 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.

  • Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.

  • Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

Cook's Note:

I made my own pumpkin puree by baking fresh pumpkin and scooped out the flesh. Keep in refrigerator and use when needed.

Nutrition Facts

560 calories; protein 12.9g 26% DV; carbohydrates 41.8g 14% DV; fat 40g 62% DV; cholesterol 53mg 18% DV; sodium 906mg 36% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I absolutely hate giving a bad review but these just were not edible. 1 cup flour is not nearly enough. I mixed up the batter as directed and cooked one - it was thin but would not cook through. I added another 1/2 cup of flour and that helped a little but still the middle never set - I think the amount of oil in the recipe caused that problem. I am so sorry Michelle but these just didn't work for me. Read More