Easy Pumpkin Sour Cream Pancakes

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Shout out to all you fall fans and pancake lovers! Why go out to breakfast when you can whip up our Easy Pumpkin Sour Cream Pancakes yourself? These cakes are bursting with fall flavor and creamy texture. Although delicious during any season, they’re extra mouthwatering on cold wintery mornings.

The puree delivers a taste of pumpkin pie in every bite and improves digestion. As a bonus, this superfood also hooks you up with important vitamins and minerals that strengthen your immune system. So drizzle on some maple syrup, grab a fork, and get ready for a guilt-free way to enjoy thanksgiving dessert as a pumpkin pancakes breakfast.

Easy Pumpkin Sour Cream Pancakes

Easy Pumpkin Sour Cream Pancakes

Yields: 12-16 pancakes | Serving Size: 3 pancakes | Calories: 341 | Total Fat: 11g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 1123mg | Carbohydrates: 54g | Fiber: 7g | Sugar: 16g | Protein: 10g | SmartPoints (Freestyle): 13


    Dry ingredients
  • 2 cups flour (we used white whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 3 tablespoons coconut sugar
    Wet ingredients
  • 1 egg, lightly whipped
  • 2 tablespoons melted coconut oil, unrefined
  • 1 teaspoon vanilla extract
  • 1 cup Sour cream (low-fat), optional Greek yogurt
  • 1/2 cup milk
  • 2 tablespoons feshly squeezed lmeon juice
  • 1 cup pumpkin puree (unsweetened, not pumpkin pie filling)


  1. In a large bowl, whisk together all of the dry ingredients. In another bowl, whisk together all of the wet ingredients. Whisk together dry and wet ingredients in a medium mixing bowl. Mixture should be the consistency of a thin pancake batter..
  2. Lightly coat a large skillet or griddle with nonstick cooking or oil. Turn to medium heat. Add 1/4 cup of pancake mix. Smooth into rounds with the back of a ladle or spoon.
  3. Allow the pancakes to cook for about 3 to 4 minutes until bubbles form on the surface and they are golden on the bottom, and easy to flip. Cook for an additional 3 minutes, or until golden on the bottom. Place on a plate when done and cover with a towel while the other pancakes are cooking.
  4. Serve with a dollop of sour cream or Greek yogurt, if desired, and/or with pure maple syrup. Enjoy!

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6 Comments on "Easy Pumpkin Sour Cream Pancakes"

  1. Jessa  April 14, 2016

    Hi: Can I use my home made (by me) purée ?

    • SkinnyMs.  April 15, 2016

      Yes! Good for you for making your own! 🙂

  2. Shelli  April 26, 2016

    Can these be made with all-purpose flour?

    • SkinnyMs.  April 27, 2016

      We try to avoid white flours because they offer virtually no nutritional value. These pancakes can be made with all-purpose flour, but don’t recommend it.

  3. Nat  June 1, 2016

    I think there is a mistake in the recipe. 1tbsp backing powder & soda is way too much! I’ve added 1tsb each and still can taste soda flavour.

    • Gale Compton  June 1, 2016

      Nat, I’ve revamped the recipe based having made my delicious pumpkin pancakes over the weekend. The recipe should now work great! I was out of sour cream so instead used buttermilk. YUM! Please keep us posted. 🙂


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