Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Pumpkin Pancakes

No ratings yet
Print Pin
Course: Breakfast
Servings: 12 pancakes


  • 1 cup all-purpose flour
  • 1 cup oat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 Tbsp. flax seed meal
  • 1 tsp. pumpkin pie spice (or a mix of ground cinnamon, ginger and cloves)
  • 1 cup pumpkin puree (canned pumpkin)
  • 1 1/2 cups milk of your choice
  • 2 Tbsp. apple cider vinegar (or white vinegar)
  • 2 Tbsp. canola oil


  • In a medium bowl, mix together flours, baking powder, baking soda, flax meal and pumpkin pie spice.
  • To dry ingredients, whisk in pumpkin, milk, vinegar, and oil.
  • Allow batter to rest at least 10 minutes.
  • Heat a non-stick griddle or sauté pan over medium-high heat.
  • Ladle about 1/3 cup of batter onto griddle and cook until most of the bubbles have broken on the surface of the pancake.
  • Flip and continue to cook 2-3 minutes or until pancake is golden brown.
  • Serve warm with a dollop of apple sauce and a drizzle of maple syrup.



Add nuts and/or dried fruit to batter. Could sub roasted sweet potato instead of canned pumpkin.
Notify of

Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!