Yields varies on sizes of pancakes and what cooked on.

Pumpkin Pancakes

Consider this: A healthy way to cook pancakes, this recipe is waterless, grease-free, healthy, and most of all quick to cook and clean!!

5 minPrep Time

5 minCook Time

10 minTotal Time

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  • 2 cups flour (or 1c. white + 1c. whole wheat)
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 3/4 cups low-fat milk (or soy milk)
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 tablespoons vegetable oil
  • Cookware used:
  • Square Griddle (cooks 4 smaller pancakes at a time)
  • 7 Inch Saute (cooks a 6 inch pancake)
  • 8.5 Inch Saute (cooks a 8 inch pancake)
  • If using the 8.5 Inch Saute or 7 Inch Saute, you can cook these pancakes on the Gourmet Cooker Base


  1. Mix the ingredients in a large bowl.
  2. Preheat your square griddle over medium heat.
  3. Apply a thin coat of cooking spray to the griddle before cooking your first batch.
  4. Pour 1/4 cup of the batter onto the griddle for each pancake. (If using a saute or skillet, amounts poured can vary due to pancake size and pan size - you want to fully cover the bottom of the pan if making in a skillet or saute)
  5. Cook until bubbles break and edges are cooked then flip over and cook the other side. (roughly 1 minute per side)


For larger pancakes, you can garnish them to look like an actual pumpkin. Imagine a stack of 8 Inch hot and fluffy pancakes with eyes, mouth, nose and stripes.



1495 cal


23 g


264 g


55 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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