Pumpkin Griddle Cakes

Whether it’s fresh, frozen, or canned, pumpkin meat is high in fiber and an unbeatable source of beta-carotene.

[quicklook-recipe prep_time=”14 min” cook_time=”20 min” serves=”18″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


  • 3 large eggs
  • 1/3 cup packed light-brown sugar
  • 1 1/4 cups milk
  • 1 1/4 cups fresh or canned solid-pack pumpkin puree
  • 3 tablespoons vegetable oil

[step-list-wrapper title=”How to make it” time=”34 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Preheat oven to 200°F.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, a cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.[/step-item]


[nutrition-info calories=”115″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”3mg” sodium=”120mg” carbs=”17g” sugars=”” protein=”3g” fiber=”1g”]


[cooking_tip]Freeze leftover waffles and pancakes in plastic bags for another time when you need a quick breakfast. To reheat, place frozen waffles or pancakes in a pop-up toaster or toaster oven at 300°F for 3 to 5 minutes.[/cooking_tip]

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Originally Published in Reader's Digest