Pumpkin pancakes


These pumpkin pancakes are delicious autumn pancakes, perfect for an extra tasty breakfast during cold(er) days.

25 minutes 4 people Lunch 99 calories p.p.
Pumpkin pancakes


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  • 200 grams pumpkin purée
  • 150 ml milk
  • 150 grams of flour
  • 2 teaspoons pumpkin spice mix
  • 3 tablespoons sunflower oil + extra
  • 60 grams of sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Pumpkin pancakes ingredients
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Kitchen equipment

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  • medium bowl
  • whisk
  • large frying pan
  • spatula


25 minutes 4 people Lunch 99 calories p.p.

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Preparation – 10 minutes

Combine the milk with pumpkin purée, sunflower oil, sugar, egg and a teaspoon of vanilla extract.

Gradually add the flour along with the pumpkin spice mix and stir with a whisk until smooth.

Pumpkin pancakes
Pumpkin pancakes

Finishing the pumpkin pancakes – 15 minutes

Heat a dash of sunflower or other neutral oil in a large frying pan. Add the batter in 3 portions for mini pancakes, you can also make 1 large pancake.

Bake the pancakes for a few minutes on each side until golden brown. Repeat for the remaining batter to produce around 12 small pancakes.

Serve with icing sugar or syrup. Also delicious with baked apples or banana. Enjoy your meal!

Pumpkin pancakes: frequently asked questions

How do I make pumpkin purée?

Easily make your own pumpkin purée by boiling, steaming or roasting a pumpkin.

Can I use other types of milk?

Whole or half and half milk are the tastiest for pancakes, to create a lactose-free version use soy or rice milk.

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