Pumpkin Pancakes

pumpkin pancakes
pumpkin pancakes

pumpkin pancakes

I write this with an unobstructed view of the Atlantic Ocean, sitting in the kitchen of a beautiful house on the beach in New Smyrna. Fall doesn’t have much meaning here in Florida, though it’s not as torturously hot as it was a month ago. For that (and this view), I am thankful. Here in the sunshine state, we must create our own feeling of fall. It is my belief that if I put the wreath on the door, light a fall candle, and buy some seasonal hand soaps from Bath & Body Works, I will usher in the cooler weather. 

Tis the season of pumpkin, and there isn’t a better way to conjure the feeling of fall than to cook with the squash. These pumpkin pancakes are simple to make, and even have a few healthy touches. Made with some whole wheat flour and a good amount of pureed pumpkin, they are rich in fiber and vitamin A. A touch of cinnamon really makes you feel like Thanksgiving is right around the corner!

pumpkin pancakes 3

You can whip the pancakes up in about 20 minutes. Top to your liking with chopped pecans, powdered sugar, chocolate chips (our choice!), walnuts, and/or a drizzle of maple syrup. 

pumpkin pancakes 2

pumpkin pancakes 4

pumpkin pancakes 5

Though I am a little envious of those of you who get to witness the leaves changing, I know our weather will be beautiful in about a month. Florida really does have a great winter. Until then, I will enjoy having my toes in the sand! 



Pumpkin Pancakes
Serves 4
The perfect quick breakfast for a crisp autumn morning- full of fall flavors like pumpkin and cinnamon!
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 egg
  2. 1 tbsp vegetable oil
  3. 1 cup milk
  4. 1/3 cup pumpkin puree (canned)
  5. 1 tsp vanilla extract
  6. 3 tbsp sugar
  7. 1/2 cup all purpose flour
  8. 1/2 cup whole wheat flour
  9. 2 tsp baking powder
  10. 1/2 tsp salt
  11. 1 tsp pumpkin pie spice
  12. 1/4 tsp cinnamon
  13. Pan spray
  1. In a medium bowl, whisk egg and combine with oil, milk, pumpkin puree, and vanilla extract. Mix in sugar.
  2. Combine dry ingredients (all purpose flour, whole wheat flour, baking powder, salt, pumpkin pie spice, and cinnamon) in a separate bowl.
  3. Add dry ingredients to egg mixture, combining until just mixed (do not overmix).
  4. Heat a skillet over medium heat. Coat with pan spray.
  5. Spoon about 3 tbsp mixture per pancake, fitting 2-3 in the pan at a time. Cook until small bubbles have formed in the pancakes. Flip with a spatula and continue cooking for 2-3 minutes, or until pancakes are cooked through and golden on the outside.
  1. Nutrition Information (per serving- 3 pancakes)
  2. Calories: 175, Protein: 5.5 g, Fat: 5 g, Carbohydrates: 27 g, Fiber: 1.2 g, Sugar: 13.5 g, Sodium: 580 mg, Saturated Fat: .75 g
Ease and Carrots http://www.easeandcarrots.com/blog/


  1. It’s impossible to NOT feel good in Florida, one of my favorite places in the world! Beautiful post and pictures, incredible recipe and fun read. Thanks!

    1. Thank you Silvia! Though I do get a little jealous of others seasons, you are right! Glad you enjoyed.

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