Pumpkin Pie Pancakes

25 minutes



These cozy Pumpkin Pie Spiced Pancakes are the perfect way to start your day or to enjoy as a breakfast-for-dinner treat! You can also make a big batch and freeze extras in individual portions for a fast breakfast anytime. Just pop in the toaster oven to warm. WW 7 SP on Green and 6 SP on Blue and Purple plans.

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1 1/4 cup all-purpose flour or Gluten Free 1:1 flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1 1/4 cups buttermilk or plain yogurt
1 cup canned pumpkin do not use pumpkin pie filling
2 large uncooked large eggs
3 tablespoons packed dark brown sugar
1 tablespoon unsalted butter melted
cooking spray
Nutritional Information
202kcal Calories
32g Carbohydrates
7g Protein
5g Fat
3g Saturated Fat
65mg Cholesterol
545mg Sodium
208mg Potassium
2g Fiber
10g Sugar
6575IU Vitamin A
2mg Vitamin C
89mg Calcium
2mg Iron


In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.
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Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).
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Yields 2 pancakes per serving.
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