Recipes » Breakfast » Pumpkin spiced pancakes

Pumpkin spiced pancakes

Pumpkin spices pancakes |

More pancakes? Yes, more pancakes! Can you ever have too many pancakes? Not according to me. These are very different from the ones I showed you earlier. In size, as well as in taste. After I made the pumpkin pie I had quite a bit of pumpkin purée left over so I had to think of another way to use pumpkin purée. Not that that is a very hard thing to do as it’s extremely versatile but I was in the mood for something sweet and something for breakfast…

Pumpkin spiced pancakes |

And browsing the net for inspiration I found a mention of pumpkin pancakes… And voila…I made these pumpkin pancakes! I made these with soy yogurt and soy milk so they’re also lactose free. Ofcourse you can substitute this with regular yogurt and milk if you want to.
The batter is fairly thick so I made small American sized pancakes that are a little thicker, so when baking them make sure you don’t turn the heat up too high as they do require some time to cook inside. But they are incredibly tasty. Even without syrup or sugar, but I had these with the apple pear chutney I made earlier and that was a golden combination!


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Pumpkin spiced pancakes


  • 155 gr flour
  • 30 gr brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 large egg
  • 180 ml soy milk
  • 170 gr pumpkin puree
  • 75 gr soy yogurt
  • 2 tbsp butter or oliveoil, melted


  1. Put all the dry ingredients together in a large bowl (flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom and salt) Stir it all together well.
  2. All all wet ingredients into another bowl; the egg, the yogurt and soy milk, pumpkin puree and the melted butter. Stir everything until well combined and smooth.
  3. Add the egg mixture into the flour mixture until it is smooth. It's a thicker batter than your average pancakes.
  4. Heat a frying pan on medium fire and once hot ad a little butter in the pan. Leave this to melt and than add a spoon of the batter in the middle of the pan and leave this to cook gently.
  5. As I mentioned; because these are fairly thick it takes a bit of time to have them cook all the way through. So don't let them go too high as that will burn the outside before cooking the inside.
  6. Turn and bake the other side.
  7. You can keep them warm in the oven until they're all baked. Serve with honey and/or icing sugar
Voor het maken van de pompoen puree rooster ik de pompoen in de oven. Ik maak hem schoon (laat de schil eraan) verwijder de pitten en snij de pompoen in stukken. Roosteren in een bakblik in de oven voor ongeveer 45 minuten (afhankelijk van het formaat van je pompoenstukken) Je kunt makkelijk merken wanneer de pompoen gaar is. Als je een vork erin steekt moet die makkelijk er weer in en weer uit komen. Zodra gaar laat je de pompoen iets afkoelen en schep je de gare pompoen van de schil af en pureert de pompoen in blender, staafmixer of met een vork

About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
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