• Prep Time 10 Minutes
  • Cooking Time 15 Minutes
  • Makes 12 pancakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup pumpkin puree (not filling)
  • 3 tbsp melted butter
  • 1 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • Additional butter for cooking
  • 1/4 tsp baking soda

Serving Size: 12 pancakes


Serving Size: 12 pancakes

  • Whisk the pumpkin, butter, evaporated milk, eggs, vanilla and maple syrup in a large bowl. Mix in remaining ingredients – batter will be thick. Thin with additional evaporated milk if desired.
  • Melt 1 tbsp (15mL) of butter in large frying pan over medium heat. Drop batter by ¼ cup (50mL) into hot pan. Cook until puffy and bottom is golden. Flip and continuing cooking until golden brown. Repeat with remaining batter. Keep warm in oven until ready to serve.


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