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  • Writer's pictureNikki Bidun

Pumpkin Pancakes

Updated: Nov 6, 2022

This is my favorite way to embrace the pumpkin spice craze. These are filling, higher protein pancakes that still get the characteristic *puff* after frying. I also keep a few of these in the freezer to heat up in the toaster after practice also ;)

Halloween is one of my favorite holidays and I always have these for breakfast that morning. I've made this same recipe in the mini waffle iron before, but the pancakes really keep their nice texture. What really created the structure of this recipe was the lingering open can of pumpkin left in my refrigerator. After making cookies, there is always some purée still in the can, and in my book, this is a great use of leftovers.

Dietary Information

This is a vegetarian recipe. It can be made gluten free by substituting all of the flour with oat flour, however the texture might be altered.


Pumpkin Pancakes

Makes 8 pancakes


- 3/4 cup old-fashioned oats, blended to a flour

- 1 cup all purpose flour

- 1/2 tsp baking soda

- pinch salt

- 1 cup greek yogurt

- 3/4 cup pumpkin

- 1/2 cup milk of choice

- 2 large eggs

- 2 tbsp canola oil, plus more for frying

- 4 tbsp maple syrup, plus more for serving

- 1 tsp vanilla extract

  1. In a large bowl, mix together dry ingredients. Then add in wet and mix until a smooth batter is formed and there are no pockets of flour.

  2. Heat a skillet on medium heat with about a tablespoon of oil. Make sure you wait at least 3 minutes until the oil is hot, before adding the batter.

  3. Spoon about a 1/4 cup of batter onto the pan. Note: do not adjust the heat here. Keeping the heat at medium will make sure the pancake is cooked through and the edges are brown and crispy.

  4. Cook for about 2 minutes, or until the bubbles on the surface of the pancake start to burst. Flip and cook another 2 minutes.

  5. Re-oil the pan and repeat until all batter is used.

  6. To serve: up to your own tastes, but maple syrup is a classic, and these also go well with a spoon of peanut butter and granola on top

  7. To store: when all pancakes are cool, place in a ziplock freezer bag. If using the toaster to reheat, place on the defrost setting and toast about 4 minutes until the middle is warm.

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