Pumpkin Pancakes with Pumpkin Butter


Pancake Ingredients:

  •  2 ½ cups whole-wheat flour
  •  2 tablespoons baking powder
  •  1 teaspoon salt
  •  ½ teaspoon baking soda
  •  1 ½ teaspoons cinnamon
  •  1 teaspoon pumpkin pie spice
  •  2 cups water
  •  1 cup unsweetened almond milk – or vegan milk of your choice
  •  2 teaspoons lemon juice
  •  1 ½ teaspoons pure vanilla extract
  •  1 cup pure canned pumpkin

Pumpkin Butter Ingredients:

  • 1 – 15oz. can pure pumpkin
  •  ½ cup apple cider
  •  ½ cup pure maple syrup
  •  1/2 c. Truvia
  •  1-½ teaspoons ground cinnamon
  •  ½ teaspoon ground ginger
  •  1/8-teaspoon ground nutmeg
  • 1/8-teaspoon ground cloves
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract


  1. For the Pancake: Mix the 2 teaspoons of lemon juice into the almond milk and set aside for 5 minutes.
  2. In a large mixing bowl stir all of the dry ingredients together. Make a well in the middle and pour all the liquid ingredients and the pumpkin in and stir to mix well.
  3. Spray a large skillet with a non-stick cooking spray and put ¼ cup of batter in for each pancake. Spread out with back of spoon to form a circle.
  4. Cook until both sides are golden brown. Serve with pumpkin butter or topping of your choice.
  5. For the Pumpkin Butter: Put all ingredients into a medium saucepan and bring to a simmer.
  6. Reduce heat and let simmer with lid on for about 20 minutes or until thickened and spreadable. Make sure to stir several times during cooking.
  7. Remove from heat and let cool before storing in a sealed container in the refrigerator.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Spreads or Dips Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.