Don’t let your pumpkin sit and spoil on your front porch, or toss them in the trash because it’s time to move on to Christmas! Pumpkins are inexpensive this time of year and they can easily be turned into pumpkin puree that can be frozen, canned, or used right away.

You are going to flip over these little cakes! Pumpkin pancakes are a great way to put that pumpkin puree to good use and make for a delicious and healthy breakfast. Among their many health benefits, pumpkins are a good source of fiber and Vitamin A. The pumpkin seasoning stevia adds a warm, subtle flavor with a hint of sweetness to this breakfast, making it a perfect treat for a chilly morning.

Pumpkin Pancakes 
1 egg
1 cup pumpkin puree (homemade or canned)
1 cup almond, rice, organic whole milk. (or see options below)
1/2 tsp. pumpkin seasoning
1 tsp. baking powder
1 tsp. baking soda
5-8 drops of Pumpkin Spice stevia
Toasted pecans or walnuts, if desired.

Wisk egg until light and fluffy. Add the rest of the ingredients and blend well. Pour pancakes onto pre-heated griddle or fry pan. Flip pancakes when bubbles appear on the surface.


  • For a heavier, thicker pancake, use 1/4 cup of oat bran or ground up oats.
  • If you don’t have pumpkin seasoning you can use 1/2 tsp. cinnamon and a pinch of nutmeg.
  • Instead of the milk, you can use 1/2 cup unsweetened applesauce, organic yogurt, or plain Greek yogurt.
  • Top with toasted pecans, organic butter or pure maple syrup.