These Healthy Pumpkin Pancakes are fluffy and packed with flavor! Made with pumpkin puree and warm spices, they are perfect for a cozy breakfast.
Every bite feels like fall on a plate! I love adding a drizzle of maple syrup and some nuts for crunch. What a great way to start the day! 🍂🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and perfect for this recipe. You can also make your own by roasting and blending fresh pumpkin. Both options work great!
Flour: Whole wheat flour gives these pancakes a nutty flavor and adds fiber. If you need a gluten-free option, oat flour is a fantastic substitute. You could also use almond flour for a different twist.
Milk: I like using almond milk, but any milk (dairy or plant-based) works well here. For a creamier texture, consider using whole milk or oat milk.
Sweetener: Maple syrup adds a lovely flavor, but honey or agave syrup can be used instead. If you want to reduce sugar, try using mashed bananas or applesauce.
Spices: The spices add warmth and flavor! If you love a little heat, try adding a pinch of cayenne pepper. For those who aren’t a fan of cloves, just leave them out!
How Do I Ensure My Pancakes Turn Out Fluffy?
Getting fluffy pancakes mostly comes down to mixing carefully. It’s tempting to mix until smooth, but overmixing can lead to dense pancakes. Here’s how to keep them fluffy:
- Mix dry ingredients in one bowl and wet in another.
- Combine the two just until you see no dry flour—some lumps are totally okay.
- Let the batter rest for about 5 minutes before cooking; this helps with fluffiness.
- Don’t forget to cook on medium heat! Too hot can burn the pancakes before they cook through.
Following these tips will ensure your pancakes come out light and fluffy every time! Enjoy your pancakes with toppings you love for a personalized touch!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups whole wheat flour (or oat flour for gluten-free)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons maple syrup or honey (natural sweetener)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil or olive oil, melted (plus extra for cooking)
For Serving:
- Greek yogurt or coconut yogurt (optional)
- Chopped nuts (pecans or walnuts) and seeds (pumpkin seeds) for garnish
- Maple syrup for drizzling
How Much Time Will You Need?
Get ready for a cozy breakfast! This recipe takes about 10 minutes to prep and around 15 minutes to cook, making a total time of approximately 25 minutes from start to finish. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, ground ginger, nutmeg, ground cloves (if using), and salt. This blend of dry ingredients will give your pancakes that delicious fall flavor!
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, milk, eggs, maple syrup, vanilla extract, and melted coconut oil. Whisk everything together until you have a smooth mixture. This is where the magic begins!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix – some lumps are completely okay! This helps keep your pancakes fluffy.
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil to prevent sticking. It’s time to cook these tasty pancakes!
5. Cook the Pancakes:
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until you see bubbles forming on the surface and the edges look set. These are signs they are ready to flip!
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes until they are golden brown and cooked through. Repeat this step with the remaining batter, adding more oil to the skillet as needed.
7. Serve and Enjoy:
Transfer the cooked pancakes to a plate and keep them warm. To serve, stack the pancakes high, add a dollop of Greek yogurt or coconut yogurt on top, sprinkle with your favorite chopped nuts and pumpkin seeds, and don’t forget to drizzle a little maple syrup.
8. Relish Your Creation:
Enjoy your healthy and delicious pumpkin pancakes warm! Perfect for a cozy breakfast or brunch any time of year.
This recipe yields moist, tender pancakes bursting with pumpkin spice goodness—ideal for a nutritious and satisfying meal!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, simply roast a pumpkin until tender, scoop out the flesh, and blend it until smooth to make your own puree. This option adds a fresh flavor to your pancakes.
What Can I Substitute for Whole Wheat Flour?
If you’re looking for a gluten-free option, oat flour works great! You can also use almond flour, but be aware it may change the texture slightly. If using regular all-purpose flour, you might need to adjust the liquid slightly.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them, separating each pancake with parchment paper. Just pop them in the toaster or microwave to reheat!
What Toppings Work Best with These Pancakes?
You can top your pancakes with Greek yogurt or coconut yogurt for creaminess, sprinkle with nuts for crunch, or drizzle with maple syrup for sweetness. Fresh fruit like bananas or berries also makes a delicious addition!
