If you are anything like me at all, then you love pumpkin! And what better way to eat pumpkin than inside a yummy pancake – while still minding your WW points, of course. This yummy recipe is only 3 WW points. Load these babies up with all the bananas, blueberries and strawberries you can stomach and just enjoy!

I quit making pancakes long ago on the stove-top, just because it would take so long to make a batch! So I recommend the griddle below! It’s perfect for really anything that you can make in a pan, you just get to make more at a time!


The most delicious pumpkin pancake you will ever taste! just 6 POINTS!!

  • Pumpkin Pancakes
  • 2 C flour
  • 2 C milk
  • 1 C pumpkin puree
  • 2 tbsp canola oil
  • 1 egg
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • ½ tbsp ginger
  • ½ tbsp nutmeg
  • ½ tsp salt
  • Pumpkin Spice Cream Cheese Icing Optional
  • 8 oz pkg cream cheese, softened.
  • ¾ C pumpkin puree
  • 2 ½ C powdered sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg

In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

In a medium bowl, combine pumpkin, sugar, egg, and oil.

Add milk and stir.

Pour into dry ingredients and mix until just combined.

Lightly oil a preheated pan or griddle over medium heat.

Pour in desired amount.

When edges begin to cook and bubbles begin to form, flip over.

Cook for an additional 30-45 seconds.

Serve with Pumpkin Spice Cream Cheese Icing.

Icing Optional

Beat cream cheese until smooth.

Add spices until incorporated.

Add pumpkin and whip until combined.

Add powdered sugar a little at a time until smooth.

Place in fridge while you make pancakes.

Pour into a dish to dip or add to a piping bag to swirl on top.

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