Wholesome Fall: Green Pumpkin Pancakes with a Twist

As autumn settles in, I find myself craving more than just the usual pumpkin spice latte. I want to incorporate pumpkin into my breakfast lineup, not just for the taste but for that comforting, nostalgic aroma that fills my kitchen. But today, I’m turning classic pumpkin pancakes on their head by adding a splash of green goodness—spinach—that brings a fresh, earthy note to every fluffy bite.

This recipe is a sneaky way to boost your veggie intake first thing in the morning without losing the cozy, sweet-spiced charm we all cherish in fall. The vibrant green batter resembles a patch of early autumn leaves, making breakfast visually delightful and surprisingly satisfying. It’s a small, joyful nod to the season’s bounty, perfect for cozy weekends or a quick weekday boost.

Pumpkin Spinach Pancakes

These pumpkin spinach pancakes are fluffy and moist, with a vibrant green hue from fresh spinach blended into the batter. They incorporate pumpkin puree for warmth and sweetness, resulting in a cozy breakfast with a tender texture and a subtle earthy flavor.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1 cup fresh spinach roughly chopped
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter melted

Equipment

• Mixing bowls
• Blender or food processor
• Non-stick skillet or griddle
• Spatula

Method

 

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl, whisking until well mixed.
2. Place the spinach in a blender or food processor along with the buttermilk and egg, blending until the spinach is finely chopped and the mixture is smooth.
3. Pour the pumpkin puree and melted butter into the spinach mixture and blend briefly to combine evenly.
4. Pour the wet mixture into the dry ingredients, folding gently until just combined; do not overmix to keep the batter fluffy.
5. Preheat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
6. Pour 1/4 cup portions of batter onto the hot skillet, allowing space for spreading.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
8. Transfer cooked pancakes to a plate and repeat with remaining batter, adjusting heat as needed to prevent burning.
9. Serve the pancakes warm, topped with your favorite syrup, additional spinach, or a dusting of powdered sugar.

As the mornings grow cooler, this recipe reminds us that comfort can be bright and nourishing. It’s easy to whip up, holds the essence of the season, and makes breakfast feel like a special, vibrant occasion.

OliverStone

Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.

I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.