Flaxseed Pumpkin Pancakes
Soft, fluffy pancakes made golden and sweet with real pumpkin, with ground flaxseed stirred in for extra fibre and omega-3. A cosy weekend breakfast little hands love to help flip.
Servings
Ingredients
Nutrition
Per serving
Steps
Mix the dry ingredients
In a large bowl, whisk the flour, ground flaxseed, baking powder and cinnamon until evenly combined. No salt is added, since young children do not need it.
- 150 g whole wheat flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
✅ Done when: no streaks of flour or cinnamon remain
Mix the wet ingredients
In another bowl, whisk the pumpkin purée, egg, milk, melted butter, vanilla and maple syrup (if using, only for children over 4 years) until smooth.
- 180 g pumpkin purée
- 1 egg
- 240 ml whole milk
- 1 tbsp melted butter or oil
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup (optional)
✅ Done when: mixture is smooth with no egg streaks
Combine and rest
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Cook the pancakes
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Make a happy face
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Store for later
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Mix the dry ingredients
In a large bowl, whisk the flour, ground flaxseed, baking powder and cinnamon until evenly combined. No salt is added, since young children do not need it.
- 150 g whole wheat flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
✅ Done when: no streaks of flour or cinnamon remain
Mix the wet ingredients
In another bowl, whisk the pumpkin purée, egg, milk, melted butter, vanilla and maple syrup (if using, only for children over 4 years) until smooth.
- 180 g pumpkin purée
- 1 egg
- 240 ml whole milk
- 1 tbsp melted butter or oil
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup (optional)
✅ Done when: mixture is smooth with no egg streaks
Combine and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the pancakes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make a happy face
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store for later
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pumpkin has been grown and eaten across North America for thousands of years, long before European settlers arrived, and it became a natural partner for the griddle cakes that early American cooks already made from cornmeal and wheat. Pumpkin pancakes and pumpkin bread became common autumn breakfasts in New England kitchens, a good way to use up the squash stored after harvest.
Adding ground flaxseed is a newer, health-minded touch that became popular as home cooks looked for easy ways to work more fibre and omega-3 fats into everyday family meals, especially breakfast.
⭐ Why It's Famous
They turn a plain pancake into something warmly spiced and naturally sweet, and they are an easy way to sneak extra vegetables, fibre and healthy fat into a breakfast kids actually want to eat.
💡 Fun Fact
Pumpkin is technically a fruit, since it grows from a flower and holds seeds, even though it is cooked and eaten like a vegetable in most American kitchens.
New England and the American Northeast
42.36°N, -71.06°W
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