Pumpkin and cinnamon pancakes

Name: Pumpkin and cinnamon pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions

Soft, spiced pancakes made with canned pumpkin purée and whole-wheat flour — a gentle autumn breakfast.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Whisk the pumpkin, milk and eggs together.
Step 2. Fold in the flour, baking powder and cinnamon to make a thick batter.
Step 3. Cook spoonfuls in a lightly oiled pan for 2–3 minutes a side, until cooked through.
Step 4. Serve warm with a spoonful of yogurt.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety for pregnant people — Government of Canada, reviewed 9 September 2026
Safe internal cooking temperatures — Government of Canada, reviewed 9 September 2026