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Pumpkin Medjool Date Pancakes

YIELD: 8 pancakes

Enjoy a taste of fall with these sweet Pumpkin Medjool Date Pancakes!


  • 1 1/2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 2 cups coconut milk
  • 1/2 cup Medjool dates, pitted and lightly packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon coconut oil, melted, plus more to fry the pancakes
  • Water to thin batter


  1. In a large bowl, sift together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  2. In a blender, blend the pumpkin puree, coconut milk, Medjool dates, and coconut oil until thoroughly mixed and the Medjool dates are completely incorporated into the mixture.
  3. Fold the blended wet ingredients into the dry ingredients, ensuring that the dry ingredients are completely mixed into the batter. Add water by tablespoons until the batter is the correct consistency (I added about 4-5 tablespoons), mixing well each time you add more liquid.
  4. Fry the pancakes in a hot frying pan greased with coconut oil. Try brushing the pan with the coconut oil, rather than dropping a spoonful of oil on it.
  5. Flip the pancakes once and serve immediately.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.