Sugar and spice make everything nice! Enjoy the warm, sweet spices of pumpkin pie fill your kitchen when you make these pumpkin pie pancakes. Vanilla, cinnamon, nutmeg, ginger, allspice and brown sugar mingle for a heavenly scent.

These pumpkin pie pancakes are incredibly moist, flavourful and fluffy. Unbelievably they call for an entire cup of pumpkin puree, while only using 1 cup of whole wheat flour! Typically foods made with whole wheat tend to be dry and dense, but the whole cup of pumpkin puree keeps these pancakes moist and delicious.

Fresh pumpkin is easy to turn into puree. You can cut the pumpkin into pieces and steam or microwave them until the flesh is soft. There’s no need to peel the skin because you can use a spoon to scoop the flesh out easily once its cooked. Or for convenience, store bought pumpkin puree is just as good.

Pumpkin is full of nutrition for a strong start to your day

Packed with immunity boosting vitamins such as vitamin C and vitamin E.
Contains iron and folate which may help strengthen immunity.
High in antioxidants which may help reduce the chance of chronic diseases.
Source of vitamin A, lutein and zeaxanthin which is essential for eye health.

How to make pumpkin pie pancakes

Pulse pumpkin puree with milk in a blender.
Add all the other ingredients into the blender to combine.
Let the batter rest for 10 minutes.
Cook pancakes on a lightly oiled non-stick pan or griddle.
Serve with maple syrup, agave syrup or honey if desired. Enjoy!

For more healthy pancake recipes, check out:

Strawberry yogurt pancakes

Pumpkin Pie Pancakes

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Prep Time 10

Cook Time 20

Total Time 40

Course Breakfast

Cuisine American

Servings 7

Equipment

Blender

Ingredients

1 cup pumpkin steamed and mashed or store bought pumpkin puree
1/2 cup whole milk
1 large egg
2 tablespoons brown sugar
2 tablespoons olive oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of ginger powder
Pinch of allspice
1/2 teaspoon salt
1 teaspoon baking soda
1 cup whole wheat flour

Instructions

In a blender, add pumpkin puree and milk. Blend to combine.
Add remaining ingredients in the blender and pulse just enough to combine.
Let the batter rest for 10 minutes before cooking.
Cook on low heat on a non-stick pan or griddle. Brush pan lightly with olive oil and let the olive oil warm up before pouring in the batter.
When the edges look dry and bubbles appear, turn the pancakes over. Cook for 1 to 2 minutes until lightly browned.
Serve with maple syrup, agave syrup or honey if desired.