Pumpkin Blueberry Pancakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 2.0 g
  • Cholesterol: 61.7 mg
  • Sodium: 36.7 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Pumpkin Blueberry Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicious, tasty & safe for those of us who don't do well with dairy or gluten Delicious, tasty & safe for those of us who don't do well with dairy or gluten
Number of Servings: 6


    Butter Spray
    2 Eggs (I use smart balance)
    1/2 C. Silk Almond Milk Unsweetened
    1/2 C. Canned Pumpkin (100% Pumpkin)
    1/2 C. blueberries (fresh or frozen)
    1 C. Whole wheat flour
    1 tsp. vanilla extract
    Cinnamon to taste
    Stevia to taste


Start heating pan on medium to medium high heat and then spray when ready to begin cooking pancakes.
Combine remaining ingredients well.
I used a soup ladle and spooned about 3 out in pan at a time. First side takes about 1 to 2 minutes (if pan is hot enough) and about 1 minute second side.

Serving Size: 6 pancakes 3" diameter approximately

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.