Pumpkin Pancakes


These hearty pancakes welcome autumn with a rich pumpkin purée and with cranberries folded into the thick batter. Serve them with maple syrup, honey or a sprinkling of confectioners’ sugar.  Warm apple cider and cinnamon-dusted applesauce complement these pancakes, which are perfect for any meal of the day.

  • 4Servings


  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup pumpkin seeds, toasted
  • 1 cup all-purpose flour
  • 1 Tbs. vegetable oil
  • 1 Tbs. baking powder
  • 2 Tbs. granulated or brown sugar


Whisk the eggs in a mixing bowl until foamy. Stir in remaining ingredients.

Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. When the surface is hot, scoop about one-third cupful of batter onto the skillet, flattening out the cakes with the back of the spatula. When the bottoms start to turn golden, flip cakes over and cook second side. When both sides are golden and the cakes are firm, after about 7 minutes, remove from the heat. Repeat with the remaining batter.

To serve, pass with melted butter or margarine and the desired syrup or other topping.

Nutrition Information

  • Calories: 360
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 105 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 440 mg
  • Sugar Content: 16 g