Pumpkin Pancakes with Cinnamon Maple Topping

Pumpkin Pancakes with Cinnamon Maple Topping

Pancakes for dinner, why not! A twist on the traditional Canadian dish with a creamy yogurt sauce and that bit of left pumpkin puree you just don't know what to do with.
Servings: 4
Author: Sharon McCormick


  • 2 cups flour
  • 1 teaspoon cinnamon
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup milk
  • cup pumpkin puree
  • ¼ cup Greek yogurt
  • canola oil to use when cooking pancakes


  • Preheat large skillet on the stove. Add a bit of canola oil to prevent pancakes from sticking.
  • In small bowl add flour, cinnamon, ginger, nutmeg and baking powder and baking soda. Set aside.
  • In another bowl, beat brown sugar and egg together.
  • To egg and sugar mixture, add milk, pumpkin puree, vanilla and yogurt. Continue to beat mixture.
  • Slowly add flour mixture and continue to beat till the flour is incorporated.
  • Spoon ⅓ cup of the batter onto the skillet.
  • Flip pancakes when bubbles start to form and pop. Cook for an additional 3 minutes.
  • Remove and serve!


Top with cinnamon maple yogurt by mixing together:
1 1/2 cups Greek yogurt
1/3 cup maple syrup
1/2 tsp cinnamon
For a meal, serve with a warm spinach seasonal salad and side of bacon or sausage.
This recipe was developed using organic All Purpose Mix provided by Cuisine Soleil.