Healthy Pumpkin Pancakes made with whole grains and lightly sweetened with maple syrup. These light and fluffy pancakes will definitely be your new favorite, with the option to make mini pancakes, too. Perfect for weekend mornings and freezer-friendly.
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During Pumpkin season there is a recipe for everything. Whether you’re looking for an easy pumpkin bread recipe, a homemade pumpkin spice latte, or something a little fancier like Pumpkin Cinnamon Rolls, the recipes using pumpkin are basically endless!
One recipe you can’t go without making this season are these delicious pumpkin pancakes!
Why You’ll Love This Recipe:
- Thick, fluffy texture and delicious pancakes!
- The ultimate pumpkin pancake mix to wow your family and friends.
- Packed with pumpkin pie spice to wake up your tastebuds in the morning!
- Meal prep and freezer-friendly, meaning pancakes at the ready any time you want!
Recipe Ingredients
It’s kind of funny just how simple pancake mix is and you usually have everything you need already in your cupboards and fridge. To make this healthy pumpkin pancakes recipe, we will need:
- whole wheat white flour – I use whole grain flour as opposed to white flour. You can use white whole wheat flour, whole wheat pastry flour, or half whole wheat with half-all purpose flour. Make gluten free pumpkin pancakes with a 1:1 gluten-free baking flour.
- baking powder – as the leavening agent that will make super fluffy pancakes.
- salt – so you can really taste the pumpkin flavor!
- pumpkin spice – you can use store bought or make a homemade pumpkin pie spice that uses just 4 ingredients!
- canned pumpkin puree – make sure to use pure pumpkin (not pumpkin pie filling). I haven’t tried using homemade pumpkin puree, but if you do, the batter might end up a little more liquid-y, so you might need to add a touch more flour (possibly 1 tablespoon more). If you have leftover pumpkin puree, use it up in plenty of Pumpkin Recipes.
- egg – one egg helps provide structure, but I am guessing you can sub a flaxseed “egg” or even a chia seed egg.
- oil – just a touch of oil, such as light olive oil, avocado oil, or coconut oil.
- brown sugar – just a hint of sweetness is perfect in the batter. Swap it out for coconut sugar. If you prefer a sweeter pancake, add 1-2 tablespoons more sugar.
- non-dairy milk of choice – I used oat milk here but feel free to use whatever you have on hand, like almond milk, cashew milk, or coconut milk. You also have the option to use whole milk, if dairy is not an issue.
- chocolate chips (optional) – if you’re a fan of pumpkin chocolate chip pancakes, feel free to add 1/3 cup mini chocolate chips to the batter!
- vanilla extract (optional) – add 1 teaspoon vanilla extract for a little more something, something.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This recipe for pumpkin pancakes is truly SO easy. The key is to make sure the griddle is nice and hot before adding any batter. Here are the step-by-step instructions:
- Preheat a non-stick griddle or non-stick pan over medium heat.
- Mix the dry ingredients: In a medium bowl, combine flour, baking powder, salt, and pumpkin pie spice.
- Mix the wet ingredients: In a separate large bowl, whisk together pumpkin puree, egg, oil, and brown sugar. Then slowly pour in the milk and whisk until smooth and combined.
- Combine to make batter: Carefully add dry ingredients to wet ingredients, using a whisk to mix until just combined. Batter will be a thick but pourable consistency. Allow batter to rest for 2 minutes.
- Cook pancakes: Grease the griddle with butter or cooking spray, if desired. Using ¼ cup measuring cup or ladle, scoop batter onto preheated griddle, making sure to leave enough room between each pancake for flipping. Cook pancakes on the first side until edges start to bubble and you can see the pancakes rise. Flip and continue cooking for another 2 minutes. Use a wide, flat spatula to carefully transfer to a plate or warm oven (200ºF) – more on this below.
Make Mini Pancakes
The best pumpkin pancakes come with options to turn them into something magical. Whether for yourself or kids, drop 1-2 tablespoons of the pancake mix onto the hot griddle, and cook for 1-2 minutes on each side. Fun and adorable all in one.
How to Keep Pancakes Warm
If you want to keep a big batch of these healthy pumpkin spice pancakes warm while cooking the remaining batter, here’s how I do it:
- Preheat the oven to 200 degrees F.
- Set a wire rack inside a baking sheet and place inside the oven.
- As the pancakes cook, place them on the baking sheet in a single layer.
Topping Ideas
When it comes to toppings for pumpkin pancakes, make it extra special. Go for any and all of your favorite toppings, like:
- Pure maple syrup, of course
- Melted coconut butter
- Chai Spiced Almond Cashew Butter <– my homemade recipe!
- Peanut butter, almond butter, or your favorite nut butter
- Cinnamon sugar pecans
- Pumpkin butter or apple butter
- Whipped cream, or coconut whipped cream
- Crunchy granola
How to Store, Freeze, & Reheat
This pumpkin pancake recipe is actually great for meal prep since the pancakes store so well in the freezer. Here’s how I like to do it:
- Storage: Leftover pancakes will keep in an airtight container in the fridge for 4 days.
- Freeze: Cool completely, then layer in an airtight container or freezer bag, placing parchment paper between layers to keep them from freezing together. Frozen pancakes will keep for up to 3 months.
- Reheat: Reheat in the toaster oven for 3-4 minutes, or in the microwave for 30 seconds – 1 minute.
Recipe Tips & Notes:
- Scoop 1/4 cup of batter with a measuring cup or ladle. This makes for nice, even pancakes.
- Make sure griddle is hot (medium heat) before adding oil or butter to pan, then follow with batter.
- Butter makes for an extra crispy, golden brown crust. A few pats of butter should do the trick.
- You’ll know when the pancakes are ready to be flipped once the edges start to rise and bubble. Once flipped, the other side should only need about another 2-3 minutes.
- Reduce the heat to medium-low heat if you find the pancakes are browning too quickly.
More Healthy Pancake Recipes You’ll Love:
If you make this Healthy Pumpkin Pancakes recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Healthy Pumpkin Pancakes
Ingredients
- 1 ½ cups whole wheat white flour or whole wheat pastry flour
- 1 ½ tablespoons baking powder
- 1/4 teaspoon fine sea salt
- 2 1/2 teaspoons pumpkin pie spice*
- 2/3 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon oil
- 2 tablespoons brown sugar
- 1 ¼ cups non-dairy milk, almond, cashew, oat, etc. – not a protein blend
Instructions
- Preheat non-stick griddle or frying pan to medium heat. (or add butter)
- In a medium bowl, combine dry ingredients (flour, baking powder, salt, and spices) and set aside.
- In a large bowl, whisk together pumpkin, egg, oil, and sugar, then gently pour in milk and whisk until combined.
- Carefully add dry ingredients into bowl of wet ingredients, using whisk to fully mix. Batter will be somewhat thick but pourable consistency. Allow batter to rest for 2 minutes.
- Cook: Using ¼ cup measuring cup, scoop batter into pan, making sure to leave enough room for flipping. Cook pancakes on one side until edges start to bubble and you can see the pancakes rise. Flip and continue cooking for another 2 minutes on other side. Use a wide, flat spatula to carefully transfer to plate or warm oven (200ºF).
- Top with your favorite toppings like maple syrup, a little whipped cream or yogurt, pecans, granola, etc.!
Recipe Notes:
Nutrition Information
photography by Roberta Dall’Alba
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