clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Pumpkin Pancakes

  • Author: Chew Out Loud
  • Yield: makes about 10 cakes, give or take 1x


These luscious pumpkin pancakes are tender, soft, moist, and rustic with pumpkin and spices.


  • 1 1/2 cups whole milk
  • 2 TB vinegar
  • 1 cup 100% pure pumpkin puree
  • 1 large egg
  • 2 TB olive oil
  • 6 TB brown sugar, packed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp dry flax meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 1/2 TB cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp table salt
  • chopped pecans or walnuts for garnish
  • pure maple syrup for serving


  1. Combine milk with vinegar and let sit at room temp for at least 10 minutes or while you make the batter.
  2. In a large bowl, whisk together: both flours, flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt. Whisk together to fully incorporate.
  3. In another large bowl, whisk together: pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
  4. Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
  5. Heat well-greased frying pan or griddle on medium high heat. When pan is medium-hot, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
  6. Once first side is golden brown, flip it over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly.
  7. Serve warm with nuts and maple syrup.
  • Category: Breakfast, Brunch