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Pumpkin Pancakes

Everyone loves pancakes – especially when the weather gets cooler again in the fall. Made with pumpkin and cinnamon, these tasty pancakes are sure to please.

Ready in: Level: Easy
Prep: Cook: Yields: 12 4-Inch Pancakes


  • 2 c unbleached all-purpose flour

  • 1/2 c sugar

  • 1/2 t salt

  • 2 t baking powder

  • 2 t baking soda

  • 1/2 t cinnamon

  • 1/2 t vanilla

  • 3 eggs

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt

  • 3/4 c Stonyfield Organic Milk

  • 1 c pumpkin (canned)

Calories: 300, Calories from Fat: 30, Total Fat: 3.5g, Cholesterol: 95mg, Total Carbohydrate: 57g, Protein: 10g


Step 1

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.

Step 2

In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.

Step 3

Mix well.

Step 4

Pour the egg mixture into the flour mixture and stir until just blended.

Step 5

Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.

Step 6

Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.