Mini Pumpkin Pancakes
Prep time
Cook time
Total time
Pumpkin flavored pancakes! Healthy, wholesome and a touch of fall to an all time favorite!
Recipe type: Breakfast
Serves: 10-12
  • 1 Sugar Pumpkin
  • 2 tsp cinnamon
  • ¾ cup milk
  • 2 tbsp white vinegar
  • 1 cup all- purpose flour
  • 4 tbsp coconut sugar (half for the pancake batter and half for the puree)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 2 tbsp butter (melted)
  1. Preheat oven to 425 degrees
  2. Cut the pumpkin in half length wise
  3. Deseed and remove the fibers
  4. Bake for 45-50 minutes
  5. Once fork tender, skin and puree the pulp in a food processor.
  6. Add cinnamon and sugar
  7. Set aside
  8. In a cup pour milk and vinegar and let rest.
  9. Meanwhile in a seperate bowl add flour, baking powder, baking soda,salt and sugar.
  10. With a whisk stir the dry ingredients so that they are mixed evenly.
  11. Combine the milk to the flour.
  12. Whisk the egg and add to the batter.
  13. Melt the butter in microwave or stovetop.
  14. Add slowly to the batter.
  15. Lastly add 2 tbsp of puree
  16. Stir to combine
  17. Heat a mini non stick pan and pour some batter into it.
  18. Let bubbles form on the surface of the pancake before flipping to the other side.
  19. Serve with apples and maple syrup or any other seasonal fruit
Recipe by Eat.Drink.Pure at