It’s pumpkin season, which means it’s time to stock up on canned pumpkin and get baking. This season we’re all about pumpkin everything – pumpkin pancakes, pumpkin bread, pumpkin muffins, and yes, pumpkin cookies. These Pumpkin Pancakes are the perfect way to kick off Halloween season — fluffy, lightly sweet, and packed with real pumpkin. 🎃
Pumpkin Pancakes
Prep time: 5 minutes
Bake time: 10 minutes
Servings: 2 (about 6 medium pancakes)
INGREDIENTS
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger)
- ¾ cup whole milk (or milk of choice)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup or honey
- Cooking spray or butter for the pan
DIRECTIONS
- Combine the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Mix the wet ingredients:
- In another bowl, whisk together milk, pumpkin puree, egg, vanilla, and maple syrup/honey until smooth.
- Combine and cook:
- Pour the wet ingredients into the dry and stir until just combined.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it.
- Scoop about ¼ cup of batter per pancake.
- Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
- Serve warm:
- Top with butter, maple syrup, or Greek yogurt for a higher-protein breakfast.
NOTES
- Make it easier: use Kodiak Power Cakes mix, replace the dry ingredients (flour, baking powder, baking soda, and salt) with 1 cup Kodiak mix. Then follow the recipe as written — it’ll save a few minutes and still give you fluffy, wholesome pancakes.
- Storage Notes
- Let pancakes cool completely before storing.
- Fridge: Keep in an airtight container up to 3 days. Reheat in a toaster or skillet until warm and slightly crisp.
- Freezer: Freeze in a single layer, then transfer to a bag with parchment between each pancake. They’ll keep up to 2 months — just pop them in the toaster or microwave straight from frozen.
- Make-Ahead Tip
- You can mix the wet ingredients up to a day in advance and store them covered in the fridge. For the best texture, wait to stir in the dry ingredients until just before cooking — that keeps the pancakes light and fluffy instead of dense.
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