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Healthy Pumpkin Pancakes | No Thanks to Cake

Fluffy pumpkin pancakes are perfect for fall, but truly are great year round!


  • ½ cup all-purpose flour
  • ¼ scant tsp. salt
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. pumpkin pie spice
  • 1 pinch stevia
  • ½ cup skim milk + additional 2 Tbsp.
  • ½ tsp. white vinegar
  • ½ cup pumpkin puree
  • 1 tsp. pure vanilla extract


  • In a separate bowl, whisk together all liquid ingredients.
  • Pour dry ingredients into wet, and stir together to form a batter.
  • Lightly grease a skillet, then place the skillet over medium heat.  Using a 1/4 cup measuring cup, pour your batter onto your pan.  Note:  I used my favorite pancake pan – The Perfect Pancake Pan!
  • Flip pancakes, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.
  • Top with sugar-free maple syrup (optional) and ENJOY!!  Makes about 5 pancakes.