Photo of Pumpkin Spice Pancakes by WW

Pumpkin Spice Pancakes

5 - 6
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This recipe is brought to you by our friends at Robin Hood® Baking Family


Pumpkin puree

½ cup(s)

Regular butter

3 tbsp(s), melted

Carnation 2% Partly Skimmed Evaporated Milk

1 cup(s), regular or fat free


2 large egg(s)

Vanilla extract

1 tsp(s)

Maple syrup

¼ cup(s)

Robin Hood Organic All Purpose Flour

1½ cup(s)

Baking powder

2 tsp(s)

Baking soda

¼ tsp(s)

Ground allspice

1 tsp(s)

Ground ginger

¼ tsp(s)

Freshly grated nutmeg

½ tsp(s)

Regular butter

1 tbsp(s), for cooking


  1. Whisk the pumpkin, butter, evaporated milk, eggs, vanilla and maple syrup in a large bowl. Mix in remaining ingredients – batter will be thick. Thin with additional evaporated milk if desired.
  2. Melt 1 tbsp (15mL) of butter in large frying pan over medium heat. Drop batter by ¼ cup (50mL) into hot pan. Cook until puffy and bottom is golden. Flip and continuing cooking until golden brown. Repeat with remaining batter. Keep warm in oven until ready to serve.