Pumpkin Pie Whole Wheat Pancakes

Prep Time
Cook Time
Ready In

"These are so good, my husband says its like eating pumpkin bread with syrup on it:) Great for Thanksgiving morning breakfast. Makes 6-8 pancakes, depending on how small you make them. "

Original is 3-4 servings


  • Serving Size: 1 (253.6 g)
  • Calories 382.4
  • Total Fat - 7.8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 14.7 mg
  • Sodium - 373.1 mg
  • Total Carbohydrate - 72.2 g
  • Dietary Fiber - 13.2 g
  • Sugars - 1.1 g
  • Protein - 10.9 g
  • Calcium - 79.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat a flat pan (nonstick) or wide skillet over medium low heat.

Step 2

In a large bowl, combine the flour, splenda, baking powder, salt, and pumpkin pie spice and set aside.

Step 3

In a separate bowl, stir the the soy milk, water, and canned pumpkin together until well blended.

Step 4

Pour the wet ingredients into the dry ingredients, mixing until just combined.

Step 5

Using a ladle or small measuring cup, pour puddles of batter onto preheated pan. When bubbles form, turn the pancakes over.

Step 6

Allow to cook about a minute (or less) more, then remove to a plate.


No special items needed.

2 Reviews


My family loved these pancakes, I added in more than 1/2 teaspoon pumpkin pie spice and used real sugar, I'm saving this recipe for another time! TY!


review by:
(11 Sep 2012)


I made this with canned pumpkin pie filling and did not use the pumpkin spice because the pie filling already has that in it. This was a test run as I wanted to see if these were good enough to serve up for a special Thanksgiving breakfast and believe me they sure are.


review by:
(7 Sep 2012)

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