Fluffy pumpkin pancakes

Fluffy pumpkin pancakes

My son loves pancakes. If it was up to him, he would have them every single day. As a result I have quite a few pancake recipes in my repertoire. The one I am sharing with you today is his all time favorite (for now!).

If you love pumpkin spice cake or pumpkin spice anything, you need to give these pancakes a try. The pumpkin puree gives them a beautiful warm color, add the spices and the smell alone is worth waking up 30 minutes earlier to make these beauties. The pancakes are tall and fluffy and because of the pumpkin and the whole wheat flour, they will keep you full for hours. I usually double the recipe and freeze the extras. All you have to do is warm them in the oven and they are as good as new. You can also store the leftovers in the fridge for up to three days. (I personally like them better cold!)

I know that some of you might be thinking, a pumpkin recipe in June! well these pancakes are amazing using fresh pumpkins when they are in season, but they are not a Starbuck frappuccino! There is no reason why you should only enjoy them in the fall

Tall and fluffy pumpkin pancakes


  • 1 cup all purpose flour
  • 1/2 cup wholewheat flour
  • 2  teaspoons baking powder
  • 1/2 teaspoon salt
  • 1.5 teaspoons cinnamon
  • 0.5 teaspoon cardamom
  • 0.5 teaspoon ginger
  • 1/4 teaspoon mace (optional)
  • 1 cup milk
  • 1 egg
  • 2 tablespoons coconut oil (or softened butter)
  • 2-4 tablespoons brown sugar
  • 1 teaspoon vanilla
Read the whole recipe on Chef in disguise