This is a recipe that I created in order to squeeze a few vegetables into my families breakfast 
My son old LOVES them! I always freeze extra pancakes for morning breakfast for my son during the week. I love making it with my own homemade pumpkin puree too!
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Easy Pumpkin Pancakes
Source: Melissa Jennings
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 cups all-purpose or whole-wheat flour
- 2 TBSP Sugar
- 1 TBSP Baking Powder
- ½ tsp Salt
- 2 beaten Eggs
- 2 cups Milk
- 2 TBSP Oil
- 1 can Pumpkin
- 1 tsp cinnamon
- 1 TBSP Vanilla
- .
Instructions
- In a mixing bowl add all of the ingredients above. Mix with an electric mixer for 1-2 minutes. Batter will be slightly lumpy. Pour about ¼ cup batter onto a hot, lightly greased griddle. Cook till pancakes till golden brown, turn when pancakes have a bubbly surface and slightly dry edges. Makes approximately 20 pancakes
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
Best. Pancakes. EVER!!! Made them for a brunch with friends, and they were a HIT! Thanks for sharing this recipe!
Thanks Jess!!!
I am looking forward to starting a new family tradition during Thanksgiving and Christmas with these Easy Pumpkin Pancakes! They sound delicious and healthy! Thank you for sharing!
Thanks Kimberly!
That sound divine! I think they’d be perfect for a fall brunch.
Made them and they were a hit!
This looks like a really fun recipe! I’ll have to try it sometime!
RE: Pumpkin pancakes
Could I just add canned pumpkin to a box mix pancake(ie: Aunt Jemima)?
thx
I am sure you could. I have not tried that.
I just bought a case of canned organic pumpkin and have been looking for a good pumpkin pancake recipe…thanks for sharing yours, it looks very goooooooooooooooooooooooood.
I am so jealous of your canned organic pumpkin!
Were these supposed to be the texture of custard on the inside? I made sure there were bubbles and the edges were dry looking, but they still seemed a little wet in the middle.
No, they were “normal”
My pancakes wouldn’t cook on the inside. Dry edges and wet on the inside. I wonder if I over stirred the batter. I was so excited to try these.
Is it the larger can of pumpkin that it calls for? ( how many cups puree?)
i seriously think its the smaller can i had to double the recipe for the larger one… it would help in the recipe to state exactly how much though (cups). especially for people like me who grow and bottle their own food.
yum yum – the only change I’m making is adding some nutmeg!
I love pumpkin and have always wanted to make pumpkin pancakes! Thanks for the recipe!
Same here with the doughy comments. We could not for the life of us get it to cook all the way through without burning the outside to a crisp. The taste was good but we couldn’t eat them.
Thanks anyway though.
I pinned this recipe to my Pinterest board for the Kenmore Freezer contest!
Pinned and excited to try them soon.
Sounds great…I just pinned it..one more entry in the Kenmore Freezer giveaway!
Just pinned the pumpkin pancakes to my Autumn Leaves are Falling board.I love all things pumpkin.