Pumpkin Pancakes

Hi Everyone,

I hope I am not over killing the pumpkin lately, but I have lots of leftovers and I need to use it up and what better way to use pumpkin then to make light, fluffy, healthy pumpkin pancakes?

I made these pancakes Saturday morning for Little Jenny and I.  I figured it’s been a while since I made pancakes and I know how much Little Jenny loves pumpkin.  Here reaction?  Oh man, these are good!  She devoured them in no time!!  By the time I was done taking pictures, her pancakes were gone.  I got the idea for these pancakes from my original whole wheat pumpkin pancakes that I posted my first week of blogging.  Looking back, what horrible pictures I took!  Eck!  I’m surprise anyone visited my blog.  🙂

The best way to describe these pancakes is like pumpkin pie.  There creamy, moist, light and very filling!!!  This batch made 6 pancakes and the calories for 3 of them is only 157 calories!!  You can’t go wrong with those calories!!  Mmmm, pumpkin!  I am so loving it right now!  I need to get out of the fall mode since it is still summer!!

Don’t the pancakes look so much better dressed up and drenched in sweet maple syrup and topped with a little dollop of whip cream?  Oh yah Baby!!  Muah!!

Pumpkin Pancakes
Nutrition Information
  • Serves: 6 Pancakes
  • Serving size: 3 Pancakes
    Prep time: 
    Cook time: 
    Total time: 
    Light, fluffy, healthy pumpkin pancakes that tastes like pumpkin pie.
    • ½ cup pumpkin, canned, not pie filling
    • ¼ cup coconut milk, unsweetend
    • 2 egg whites
    • ½ tsp. vanilla extract
    • ½ cup white whole-wheat flour
    • ½ tsp. baking soda
    • ¼ tsp. pumpkin spice, ground
    • ½ tsp stevia or sugar
    • 1 dash salt
    1. Mix coconut milk, pumpkin, egg whites & vanilla extract into a small bowl
    2. In a separate bowl combine flour, baking soda, sugar, salt and pumpkin spice.
    3. Combine and whisk till evenly mixed
    4. Spray a non-stick skillet with cooking spray and place over medium heat and add ¼-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip.
    5. About 2 minutes on each side
    Calories per 3 pancakes: 157.5, Fat: 1.5, Cholesterol: 0, Sodium: 391, Potassium: 185.6, Carbs: 28, Fiber: 6.5, Sugar: 2.3, Protein: 10

    After looking at these photos and thinking about my pancakes I think I need to make more.  Since I don’t have time in the morning to make pancakes, I’m thinking one night for dinner! I love eating breakfast at dinner.  I have to say breakfast is probably my favorite meal! I love it!  So many variations of dishes you can make. What is your favorite meal?

    Well my Friends, while it is still light out I need to go pick some tomatoes from the garden.  I saw a bean stalk peaking through my tomatoes.  I didn’t plant beans this year, it must be from last year?  Now time to go and investigate!

    Have a great day!





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    1. They look great I love pumpkin everything. Can’t wait to try them.

    2. Those do look like pancake fluff heaven! I love all things pumpkin so you can never have too much of it in my opinion!

    3. Pumpkin pancakes is a fantastic idea. I was planning on making my homemade puree this weekend. Your recipe is surely on my list. 🙂

    4. These look fantastic! Too bad I have to wait until I go grocery shopping again to buy pumpkin and coconut milk. Keep the pumpkin coming. I can’t wait until fall officially gets here–I’m so ready for it!!!

    5. I love the tastes of fall and when my kitchen smells like pumpkin 🙂

    6. I am not much of a pumpkin fan but I think I might try this! Your pictures make them look so yummy!

    7. I love pumpkin, keep it coming! These pancakes look incredible!

    8. love that it’s still August and you’re already worried about over-doing the pumpkin and have leftovers…now YOU are a serious pumpkin lover and i love that!

    9. I love all things pumpkin! These pancakes look fantastic. Yummy!

    10. I love pumpkin and am so excited for it to be fall! These look so perfectly fluffy!

    11. Made these this morning and they were DELICIOUS! I added about 2 tbs of mini chocolate chips and they tasted just like pumpkin chocolate chip cookies. Love your blog!!

      • Ohhhh my Gosh!!! Chocolate chips! Dam I should of done that!! I’m off to work, but I want to call in sick so I can make these pancakes with Chocolate chips. Great idea Libby!! I am for sure trying that next time!

        • When I make pancakes, pumpkin included, I make a huge batch and freeze them in freezer bags. My girls will open a bag that has one serving for each of them and either toast them or microwave them for a hot breakfast in a hurry. No mess either!

    12. I have been craving pumpkin and your pancakes look fabulous! I found you over at weekend pot luck and I am your newest follower! Nettie from Moore Or Less Cooking

    13. cynthial1956 says

      Oh my, these look wonderful. I have to agree with most others and say that pumpkin is one of my favorite things! Never thought of making pancakes with them! I will be pinning the recipe and will now be following your blog. Would love it if you would stop by my blog.

      Thanks for joining this weeks Foodie Friends Friday. Hope you will link up with us next week.

    14. Ellen Tinder says

      what can i use in place of the coconut milk and could the left over pumpkin be frozen? i only cook for one as i am a widow.

      • Hi Ellen, I would use milk in place of the coconut milk. I am sure it will turn out yummy. You can also freeze pumpkin. Place it in a freezer safe ziplock baggie, take the air out and place in the freezer. If you make the pancakes, let me know what you think of them!! 🙂

    15. I haven’t made pumpkin pancakes since…well, last autumn. I should make more!

    16. I’m obsessed with pumpkin! What a creative way to use up leftovers. I had my first Starbucks pumpkin latte today and I’ve been bitten by the bug for sure! Jenn from Bulldogs and Brown Sugar

    17. dixiendottie says

      These look soooooooooooo good! Would love if you’d join our Countdown to Fall link party again! Hope to see you there! Happy Labor Day! 🙂

    18. Pumpkin sounds incredible enough but coconut too. Please share this today on foodie friday and I will pin it too.

    19. For gluten free folks, could we substitute almond flour?

    20. Made your pancakes this morning…my two daughters, 4 and 2, loved them, as did I! I only used 1/4 tsp. stevia for a double batch and used 1/2 cup white and 1/2 cup whole wheat flour, and they were still fab! We topped ours with a dab of blueberry peach jam. Delish! I printed and added it to my recipe collection. I’m expecting #3 in December and really trying to watch my calorie intake, so I love the lower calorie count!

    21. hi! what can i use to replace the coconut milk?

    22. I’ve included your recipe in a pumpkin line up. Will be tweeting it etc this week.

    23. My daughter has become ill and now needs low-sodium diet.
      Will the recipe work if I leave out the salt (or use salt-substitute and use reduced-sodium baking soda?
      She LOVES pumpkin pancakes and these look delicious but a little high in sodium.

      Thank you

      • Hi Sherry, The pancakes may turn out a tad flat, but the flavor will still be amazing! I’d say give it a shot and see how it works out. The salt and baking soda is what gives it the fluff. I have never used salt substitute or reduced sodium baking soda, but my guess is that they will work. Let me know how it turns out for you.

        I am sorry your daughter is ill. I understand how tough it might be. I will say my prayers for her.

    24. Just found this recipe on Pinterest. These were very yummy! Not too sweet, but perfect with a little syrup and butter. I have a very happy tummy right now 🙂

    25. These Pancakes did not turn out well for me at first. Too thick. Not sweet enough. Stuck to my non-stick pan. And, wouldn’t get done on the inside…even though they were burning on the outside. But, I LOVE pumpkin! And, I loved the idea of pumpkin pancakes, so I tried again. This time I added more milk (to make it more of the consistency of pancakes), more fructose (I can’t have stevia or sugar, they give me migraines), some grapeseed oil (to help them not stick to the pan, more flour and some baking powder (in hopes that this would help them to get done in the middle), and a little bit of extra vanilla and cinnamon (for flavor, since I had added the extra milk, oil, and flour). Then they turned out very good the second round! I will definitely make these again, but with the revisions.


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