Photo of Pumpkin pie pancakes by WW

Pumpkin pie pancakes

Points® value
Total Time
25 min
10 min
15 min
American-style pancakes – especially when they’re really fluffy and full of interesting flavours – are always a popular sweet brunch option.


Semi Skimmed Milk

220 ml

Pumpkin puree

170 g

Egg, whole, raw

1 large, raw

Maple Syrup

3 tablespoon(s)

White Self Raising Flour

170 g

Baking powder

½ teaspoon(s), level

Mixed Spice

2¼ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Quark, fat free, plain

140 g


1 zest(s) of 1


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Whisk together the milk, pumpkin purée, egg and half of the maple syrup in a small bowl. Combine the flour, baking powder and mixed spice in a separate medium mixing bowl, then whisk the wet ingredients into the dry until just combined.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Spoon in half the batter to make 4 pancakes. Cook for 3 minutes on each side, then transfer to a baking tray and keep warm in the oven while you repeat with the remaining batter to make 4 more pancakes.
  3. Mix the quark with the remaining maple syrup. Serve the pancakes topped with the quark, extra mixed spice and orange zest.