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This recipe was courtesy of the kitchen team from Hello Fresh. One batch requires one cup of pumpkin puree and makes about six large pancakes. The taste is slightly spicy, with just the right amount of pumpkin.

If you want to use a mix, I recommend using 1½ cups of pancake mix to which you add 1 cup of milk, 1 cup of pumpkin puree, 2 teaspoons of pumpkin spice mix, 1 teaspoon of vanilla extract, and 2 eggs.


  • 1 1/2 cups all-purpose flour
  • 3 teaspoons of baking powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon of salt
  • 2 teaspoons of pumpkin spice mixture
  • 1 cup of milk
  • 1 cup of canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Butter for cooking


In a large bowl, whisk together the flour, baking powder, sugar, salt, and pumpkin spice mixture.

In a separate bowl, whisk together the milk, canned pumpkin and vanilla extract. Then stir in the eggs one by one.

Add the wet ingredients to the dry ingredients and stir until just blended.

Melt butter in a large non-stick pan over medium heat. As soon as it is hot, reduce the heat and add the pancake batter to the pan. Cook until bubbles form, 3-4 minutes. Turn and cook until the other side is golden brown, another 2-3 minutes.

Repeat with the rest of the batter.