Pumpkin Spice Pancakes

These blender pancakes couldn't be any easier, making these a great weekday breakfast option. Just blend, cook and eat!

Health Benefit: Pumpkin is a rich source of vitamin A, a nutrient that is key for keeping your eyes, skin and your immune system healthy.



  • 2 large eggs

    2 cups white whole-wheat flour

    1½ cups whole milk

    ¾ cup unsweetened pumpkin purée

    ¼ cup unsalted organic butter, melted

    2 tbsp organic evaporated cane juice

    1 tbsp baking powder

    1 tsp pure vanilla extract

    1 tsp ground cinnamon

    ½ tsp ground ginger

    ¼ tsp sea salt


1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary.

2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1½ to 2 minutes. Flip pancakes and cook until golden on opposite side, 1 to 1½ minutes more.

3. Top with optional toppings such as thinly sliced apple, walnuts, a dollop of whipped cream and a drizzle of maple syrup, if desired.

Note: Pancakes can be made ahead and frozen in an airtight container with parchment paper between the layers and then reheated in a toaster.

Nutrition Information

  • Serving Size 3 pancakes
  • Calories 299
  • Carbohydrate Content 35 g
  • Cholesterol Content 89 mg
  • Fat Content 12 g
  • Fiber Content 5 g
  • Protein Content 10 g
  • Saturated Fat Content 7 g
  • Sodium Content 408 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 1 g