Easy Pumpkin Molasses Pancakes make a Healthy Breakfast

Servings: 4-5 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Easy to make and extra healthy.  Pumpkin puree keeps these pancakes moist and the light spicing adds extra flavour.

Easy pumpkin molasses pancakes are healthy and delicious.
In our house, healthy pumpkin molasses pancakes are practically super food. They’re wholesome, nutritious and delicious.

Pancakes are near the top of my list of comfort foods. They’re always satisfying and my kids consider them a real treat — a good combination when it comes to making sure that my kids eat well.

We consider pancakes mostly breakfast food, although they do make a great supper stand in, and they’re portable enough to go in my kids’ lunches. My son eats leftover pumpkin molasses pancakes much like he would a cookie.

Easy pumpkin pancakes are healthy and delicious.

Make these healthier by using half whole wheat or spelt flour. Stone ground flour works well in this recipe too. Canola oil or grape seed oil can be substituted for the butter.

Serve with a 50/50 blend of maple syrup and fancy molasses. Sliced apples or pears go well on the side.


Easy Pumpkin Molasses Pancakes

Easy to make and extra healthy.  Pumpkin puree keeps these pancakes moist and the light spicing adds extra flavour. Serve with a blend of molasses and pure maple syrup (blend ratio below).

  • Author: Bridget Oland


  • 1 ½ cups flour, spooned in
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • Pinch of nutmeg
  • 1 ½ cups buttermilk*
  • ¾ cup pumpkin puree
  • 2 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. melted butter
  • ½ tsp. vanilla


  1. In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
  2. I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
  3. Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
  4. Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
  5. Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
  6. Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.

*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.


Serve with a 50/50 blend of maple syrup and fancy molasses. 

Did you make this recipe? Be sure to rate it.

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Healthy pumpkin molasses pancakes



7 thoughts on “Easy Pumpkin Molasses Pancakes make a Healthy Breakfast

  1. Nancy Pakkala says:

    They sound delicious. I’m glad you put the calorie and nutrition info with it. So many times that info is not given. Thanks

    1. Lynn Purdy says:

      Nancy, I hope you have had a chance to try these pancakes. They are very delicious. Give them a try this weekend, if you haven’t already, and enjoy them!

  2. Sandy says:

    Don’t forget to add the molasses to tge liquid ingredients. ?

    1. Bridget Oland says:

      Thanks for being such a great editor Sandy. It’s always great to have a second set of eyes on things. The recipe has been updated.

      1. Sandy says:

        You are welcome. ?
        We ate them for lunch today.
        They are delicious !

  3. LPV says:

    These sounds yummy; a great idea for Saturday morning. I love all things pumpkin this time of the year. And I have a tin of pumpkin puree sitting in my pantry waiting to be used. :)

    1. Lynn Purdy says:

      LPV, I hope you have used that tin of pumpkin, by now. If not, open it this weekend and enjoy some Pumpkin Molasses Pancakes.

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