Our pumpkin pancake recipe is a healthy pancake recipe kids love! Made with canned pumpkin, almond extract, and pumpkin pie seasoning, these are a fall staple. Learn how to make pumpkin spice pancakes that have big flavor with few ingredients. Gluten-free.
These Pumpkin Pancakes are about to spice up your breakfast routine! We love this recipe because you can make a large batch of pancakes, freeze and reheat at a later time.
These are great to keep on hand for kids to warm up and help make their own breakfast on busy mornings.
Your family is going to love the flavors that come together to create these pancakes made with pumpkin. My kids tell me that these pancakes taste just like a pumpkin pie! Top with maple syrup, caramel sauce or honey for extra sweetness.
How to Make
- Preheat griddle to 300 – 350 degrees
- In a large bowl with pour spout, whisk pumpkin, milk, egg, oil, and almond extract
- Add gluten free flour, baking powder, baking soda, salt, and pumpkin pie seasoning
- Stir until moistened, taking care to not over blend
- Cook pancakes for about 2 minutes per side. Serve with a touch of butter & pure maple syrup if desired
Get started by gathering your ingredients and a large mixing bowl with a pour spout (if possible).
Ingredients
- 1/2cup canned pumpkin
- 1 1/2 cup milk (or almond milk for a dairy-free version)
- 1 egg
- 2 tablespoons Vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon Almond extract (or vanilla)
- 1 ½ cup gluten-free flour
- 1 1/2 teaspoons baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin pie seasoning
- ½ tsp. Salt
What makes pumpkin pie seasoning so good? It is a combination of cinnamon, nutmeg, ginger, cloves, and allspice. Check out this recipe for Homemade Pumpkin Pie Spice.
Whisk ingredients together.
Next, in the large bowl with pour spout, whisk canned pumpkin puree, milk, egg, oil, brown sugar, and almond extract.
PRO TIP: If preferred, add all ingredients into a blender and pulse to mix! Add flour, baking powder, baking soda, salt, and pumpkin pie seasoning to the batter and stir until moistened.
PRO TIP: Be careful to not over blend the batter. The more you mix, the denser the pancakes will become. Less mixing is key to a fluffy pancake!
Add-ins
- chocolate chips
- chopped pecans
- shredded coconut
Cook
When ready, cook the pancakes for about 2 minutes per side or until they are golden brown. Serve with a pat of butter, sprinkle of cinnamon, and a drizzle of maple syrup if desired.
Pro tip – pancakes are ready to flip when the outside portion of the pancake starts to bubble and firm up.
More Pumpkin Recipes
- Chocolate Chip Pumpkin Bread
- Crockpot Pumpkin Chili
- Pumpkin Millet Porridge
- Spiced Pumpkin Seeds
- Sausage and Rice Stuffed Pumpkins
- Pumpkin Dip
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Pumpkin Pancake Recipe
Ingredients
- 1 ½ cup milk
- 1/2 cup canned pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon almond extract, or vanilla extract ✅
- 1 ½ cup all-purpose gluten-free flour
- 1 1/2 teaspoons baking powder ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon pumpkin pie seasoning ✅
- 1 teaspoon cinnamon ✅
- ½ teaspoon salt
- Warmed maple syrup
Instructions
- Whisk the wet ingredients. In a medium-sized bowl, whisk the milk, pumpkin puree, egg, oil, sugar, and almond extract to combine.1 ½ cup milk, 1/2 cup canned pumpkin puree, 1 egg, 2 tablespoons vegetable oil, 2 tablespoons brown sugar, 1 teaspoon almond extract, or vanilla extract
- Whisk the dry ingredients. In a medium-sized bowl whisk together the flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt.1 ½ cup all-purpose gluten-free flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie seasoning, 1 teaspoon cinnamon, ½ teaspoon salt
- Add dry ingredients. To the dry ingredients to the wet ingredients.
- Fold together the ingredients. Stir until moistened, but don’t over-blend, because this will make your pancakes tough. It’s ok if there are some lumps.
- Preheat griddle. Preheat a griddle to 350 degrees, or heat a large nonstick skillet over medium heat.
- ⭐️ Cook. Using a ¼ cup measuring cup, scoop pancake batter and pour onto hot griddle or skillet. Cook the pancakes for about 1 ½ to two minutes per side. You’ll know when to flip the pancakes when the edges start to get a little cooked and the center of the pancake batter is bubbly. Serve with syrup.Warmed maple syrup
Notes
Nutrition
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Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Sheri says
The favor was just perfect!
DeAnna Nothelfer says
Yummy, my husband was wrinkling his nose until his first bite. These were light and fluffy. Definitely will make again. No more store bought pancake mix!!
Maria says
Why do the ingredients and amounts vary from the official recipe versus the section that says what’s in healthy pancakes. I followed the top section and am wondering why the texture was off
Jodi Danen, RDN says
Hi Maria! Thank you so much for pointing this out. I had updated the recipe due to changes I made retesting the recipe but neglected to update the post. I have made those changes based on your feedback – thank you!!
Evelyn silvas says
Can we sub the flour with whole wheat pastry flour?
Jodi Danen, RDN says
Hi Evelyn- Yes, you should be able to swap the regular flour with whole wheat pastry flour with good results!