Can I use canned pumpkin instead of pumpkin puree?

Yes, canned pumpkin and pumpkin puree are essentially the same. However, ensure you’re using 100% pure canned pumpkin, not pumpkin pie filling, which has added sugars and spices.

How much pumpkin puree should I add to my pancake mix?

For a standard pancake mix, adding 1/2 to 1 cup of pumpkin puree works well. Adjust based on your preferred consistency and flavor.

Why is canned pumpkin better to use in baking?

Canned pumpkin offers a consistent texture and flavor, making it a convenient and reliable choice. It’s also pre-cooked, saving you time and effort.

What can I add to canned pumpkin to make it taste better?

You can enhance canned pumpkin with spices like cinnamon, nutmeg, ginger, or allspice. A splash of vanilla extract or a drizzle of maple syrup can also elevate the flavor.

Is Libby’s canned pumpkin really pumpkin?

Yes, Libby’s canned pumpkin is made from a specific variety of pumpkin known as Dickinson squash, which has a smooth texture and rich flavor.

Does canned pumpkin need to be cooked before eating?

No, canned pumpkin is pre-cooked and safe to eat straight from the can. It’s ready to use in both savory and sweet recipes.

Pumpkin Pancakes with Canned Pumpkin

Name: Pumpkin Pancakes with Canned Pumpkin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 ½ cups all-purpose flour; 2 tablespoons sugar (or preferred sweetener); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ground ginger; ½ teaspoon salt; 1 cup milk (or dairy-free alternative); 1 large egg; 2 tablespoons melted butter (or oil for dairy-free); 1 teaspoon vanilla extract

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
2 tablespoons sugar (or preferred sweetener)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup milk (or dairy-free alternative)
1 large egg
2 tablespoons melted butter (or oil for dairy-free)
1 teaspoon vanilla extract

Instructions

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together the wet ingredients: canned pumpkin, milk, egg, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges are set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
These pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 3 pancakes
Calories: 200 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 45 mg

Keywords: Pumpkin pancakes, canned pumpkin, fall breakfast, easy pancakes, fluffy pancakes, breakfast recipes