Pumpkin-Flax Pancakes

I love making pancakes…the best part is leftovers. I usually make double or triple what I need and have them for the next couple of mornings. Just pop them in the toaster and voila…no fuss after the first morning!


  • 1 cup milk
  • 1/2 cup pumpkin puree (canned or fresh)
  • 1 egg
  •  1 1/2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup ground flax seed
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Yogurt and chia seeds for serving (rather than syrup)


  1. To a large bowl, add the milk. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
  2. In a medium bowl, stir together the flour, ground flax seed, sugar, baking powder, baking soda, spices, and salt.
  3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix.
  4. Cook in a frying pan over medium heat (wait for the frying pan to heat up before adding batter). Melt a little butter on the cooking ,surface spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). When the frying pan is heated, use a spoon or ice cream scoop to pour batter. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
  5. Serve topped with yogurt (plain or vanilla) and chia seeds.