Cozy, spicy pancakes made with leftover squash puree. No leftover squash? Just use canned pumpkin. This is an easy comfort food recipe that can be readily adapted to sweet or savory, spicy or mild, and even low carb!

Pumpkin pancakes with side of apricot jam and maple syrup
Pumpkin pancakes with side of apricot jam and maple syrup
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Savory Pancakes vs Sweet

Ingredients for pumpkin pancakes
Ingredients for savory pumpkin pancakes

The recipe below is for savory pumpkin pancakes with no sugar and some chile and rosemary spices, but the recipe is easy to change up to a sweeter version. If you prefer a sweet pumpkin pancake (more like the Ihop version), try one of the following additions or substitutions:

  • Switch the savory chile and rosemary spice and use the sweet spices like cinnamon, ginger, and nutmeg instead;
  • Add 1/4 cup sugar to the batter
  • Sweeten the pancakes with a topping instead of sugar in the batter (maple syrup, jam, fruit syrups, etc.)

Why are My Pumpkin Pancakes Gooey?

There are 3 things you need to watch when cooking pumpkin pancakes.

Thickness: The first is that the batter tends to be thick, so you might have to thin it down with a little more milk or buttermilk. Thicker cakes take longer to cook all the way through.

When to flip: Secondly, pumpkin pancakes are more dense than a typical fluffy pancake so you need to cook them longer over a medium-low heat. Don’t wait for the typical bubbles to form in the middle to signal the time to flip them.

Regular fluffy pancakes have more liquid in them and when you see the bubbles rising to the top of them it is the steam evaporating telling you that the inside of the pancake is almost done, and time to flip it.

With pumpkin pancakes you won’t see the bubbles, and they will take a little longer to cook. I usually lift them up with a spatula to see if they are golden brown on the bottom, flip them and then let them cook another 3-4 minutes on medium low. You’ll get the hang of it after the first batch.

Type of pumpkin: If you are using canned pumpkin, make sure it is 100% pumpkin and not pumpkin pie filling. Cannee pumpkin pie filling is too moist.

Are they Healthy, Low Carb or Keto?

Pumpkin is incredibly healthy as it is rich in a wide range of vitamins, minerals and antioxidants. Pumpkin or squash is also fairly low in calories. The recipe below does not include sugar as an ingredient, but it does include flour and buttermilk which are not considered low carb or keto ingredients.

If you are strictly keto most winter squash/pumpkin will be too high in carbs for you and you would have to modify the recipe quite a bit. Pumpkin powder might work, but I do not have experience with it.

If you are low-carb-ish then the recipe can be modified to use almond flour. The bigger problem with pumpkin pancakes is the toppings you choose. Maple syrup, jam, yogurt, etc. are all going to take it over the top. Here is a recipe from another blogger for a low carb pumpkin pancake that looked good to me.

Can I Use Canned Pumpkin or a Pancake Mix?

Yes, you can substitute in canned pumpkin for squash puree. Just make sure it is 100% pumpkin and not pumpkin pie filling.

You could also use a pancake mix from the grocery store, but honestly the recipe is truly quick and easy and is made with everyday ingredients. It takes 10 minutes to toss it all together. The hardest part of pumpkin pancakes is knowing when to flip them over and how long to cook them.

Making Pumpkin Pancakes for a Crowd

If you are nervous about making individual pancakes in a skillet on the stovetop, just make up the batter and bake it on a cookie sheet. I think it’s easier to get crispy pancakes on the stovetop and then keep them warm in an oven at 200 degrees F if you are cooking for a crowd however. The baked sheetpan method is good and extremely easy but they are not as crisp.

If you do want to opt for the sheetpan method here are the steps:

  1. Preheat the oven to 400 degrees F
  2. Make the batter (see recipe below)
  3. butter a piece of parchment paper and spread batter over it
  4. Bake for 10-15 minutes or until cooked through.
Batter for pumpkin pancakes on sheetpan
Batter for pumpkin pancakes on sheetpan

Best Toppings for Pumpkin Pancakes

My favorite topping for savory pancakes is a dollop of sour cream or Mexican crema, with a touch of maple syrup on top. Incredible and addictive! Here are some other topping favorites:

  • toasted pecans Or candied pecans for the sweet versions,
  • bacon topped with a bit of maple syrup
  • your favorite jam
  • citrus marmalades go really well with pumpkin flavors
  • Peanut butter
  • greek yogurt (or sour cream or Mexican crema)
  • maple syrup (grade B is best)

How Best to Reheat Pancakes

Pancakes do freeze well if you’ve made a large batch for a crowd. If you just have a few leftover ones they are easy to reheat in a toaster or in a dry skillet. The microwave is not really the best option as they lose their crispness that way.

My husband likes to eat them cold as a roll up with peanut butter inside. It’s a hold-over from his youth when his grandmother would make “sugar dollies”. Sugar dollies were basically a cold pancake with granulated sugar spread on top of it and then rolled into a tube that could be held in the kids hands without a mess. Now that is a sweet pancake!

More Sweet & Savory Pumpkin Recipes:

Pumpkin Ancho Soup (Savory)

Brazilian Shrimps in Pumpkin (Savory)

Low Sugar Pumpkin Cheesecake (Sweet)

Pumpkin Amaretto Bread (Sweet)

Pumpkin Bars with Cream Cheese Frosting (Sweet)

Pumpkin Pancakes

Pumpkin pancakes with side of apricot jam and maple syrup
This recipe uses leftover squash to make delicious savory pancakes. Canned pumpkin can be used instead of squash, and they can be easily modified to be sweet instead of savory.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Servings 6
Calories 181
Author dorothy stainbrook

Equipment

Ingredients

  • 1 1/4 Cup Flour All purpose
  • 1/4 Cup Parmesan Shredded
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Chile pepper spice I used chipotle
  • 1-2 Teaspoons Rosemary Finely minced
  • 1/2 Teaspoon Salt
  • 1 Cup Squash puree Butternut or any winter squash, roasted (alternatively use canned 100% pumpkin)
  • 1 Cup Buttermilk Can use other milks, but buttermilk adds a nice tang
  • 1 Egg
  • 2 Tablespoons Butter

Instructions
 

  • In a large bowl, whisk together all dry ingredients (flour through salt)
  • In another bowl, mix together wet ingredients (squash, buttermilk and egg)
  • Combine the wet and dry ingredients and mix together thoroughly. Don’t overmix, the batter will be lumpy. Let it rest for about 5 minutes
  • Heat 1 Tablespoon butter in a large skillet over medium heat. When hot, scoop portions of the batter into the skillet and smooth out into a fairly thin pancakes. I used a 1/3 cup measuring cup for the scoop which fit 4 pancakes into my large cast iron skillet
  • Cook over medium to medium low heat for about 5 minutes. Lift one of the pancakes with a spatula to see if underside is done. When golden brown flip the pancake and continue cooking on the other side for another 3-4 minutes.
  • Place in a 200 degree oven to keep warm if making more than one batch. Serve with a range of toppings (ideas are in the above post)

Video

Pumpkin Pancakes made with Leftover Squash (includes sheet pan pancakes)

Watch the Step by Step Video for More Details

Nutrition

Calories: 181kcalCarbohydrates: 23gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 348mgPotassium: 227mgFiber: 1gSugar: 2gVitamin A: 255IUCalcium: 161mgIron: 1mg
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