Pumpkin Pancakes

saltfree.com > Recipes > Breakfast > Pumpkin Pancakes

Here’s another great use for pureed pumpkin, a touch of maple syrup turns these into a great treat on a cool autumn morning.


  • 2 cups flour
  • 4 teaspoons low-sodium baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 2 eggs
  • 1 cup milk
  • 1 cup pureed pumpkin
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla

Directions: Sift the flour together with the baking powder and dry spices and set aside. Break the eggs into a bowl and beat lightly. Add the milk, oil, pumpkin, and vanilla and stir until well blended. Add the flour mixture and stir only until it is completely moistened. Do not over mix.

Heat a buttered non stick frying pan until the butter is melted. To make pancakes, drop generous spoonfuls of batter into the pan. When bubbles form on the surface of the batter, turn the pancake and cook for a couple of minutes or longer until cooked through. Serve immediately.