These Healthy Pumpkin Pancakes are fluffy and tasty, packed with warm spices and pumpkin goodness. They make breakfast feel like a cozy fall morning, even in the summer!
Who doesn’t love pancakes? With a hint of cinnamon and nutmeg, they’re a perfect way to enjoy pumpkin all year round. I usually top mine with a little maple syrup or yogurt—yum!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber to your pancakes. If you’re gluten-free, you can easily swap it out for oat flour or almond flour. Just remember, using almond flour will give a nuttier flavor.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree. Just roast and blend your pumpkin. This makes it fresher and more flavorful!
Milk: Regular cow’s milk works great, but for a dairy-free option, almond, oat, or soy milk will do just fine. I love using almond milk for a light, nutty touch!
Egg: If you’re vegan, a flaxseed or chia seed egg (1 tbsp ground seeds mixed with 2.5 tbsp water) can be a good substitute without losing texture.
Maple Syrup: This adds sweetness and flavor. Honey is a great alternative, or you can use a sugar-free sweetener if you’re watching sugar intake.
How Do I Get the Fluffiest Pancakes?
The secret to fluffy pancakes lies in mixing the batter just right. Don’t overmix! Mix until you see a few lumps; that stirs in air and keeps them fluffy. Also, letting your batter sit for a few minutes can help too; it relaxes the flour for better rise.
- Combine dry ingredients in one bowl and wet in another.
- Gently fold the wet mix into the dry until just combined.
- Use a 1/4 cup measure for even pancake sizes for even cooking.
- Ensure your skillet is hot enough before pouring the batter—this helps them rise nicely!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger powder (optional)
- 1/4 tsp salt
- Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp coconut oil or olive oil (plus extra for cooking)
- Optional Toppings:
- Greek yogurt or whipped cream
- Chopped pecans or walnuts
- Maple syrup
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and an additional 15-20 minutes to cook. In just under 30 minutes, you can enjoy a stack of warm, healthy pancakes!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. Whisk them together until everything is well combined.
2. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, milk, egg, maple syrup (or honey), vanilla extract, and coconut oil. Mix these ingredients until smooth and creamy.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Avoid overmixing; it’s okay to have a few lumps!
4. Preheat and Grease the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of coconut oil or olive oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Allow them to cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown. They should be fluffy and cooked throughout!
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. Continue greasing the skillet as needed.
8. Stack and Top Your Pancakes:
Once all pancakes are cooked, stack them on a serving plate. Drizzle with maple syrup and add a dollop of Greek yogurt or whipped cream. Sprinkle with chopped pecans or walnuts for an extra crunch!
9. Enjoy!
Serve the pancakes warm and enjoy your delicious, healthy pumpkin pancakes with family and friends!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a convenient and delicious option for this recipe, and it works just as well as fresh pumpkin. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
How Can I Make These Pancakes Vegan?
You can easily make these pancakes vegan by substituting the egg with a flaxseed egg—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens. You can also use almond milk or another plant-based milk in place of regular milk.
How to Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them—just make sure to separate each pancake with parchment paper to avoid sticking. Reheat them in the toaster or microwave when you’re ready to enjoy!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to customize your batter by adding ingredients like chocolate chips, walnuts, or even blueberries for added flavor and texture. Just fold them in gently after mixing the wet and dry ingredients together!
