Healthy Pumpkin Pancakes

coconut butter covered pumpkin pancakes stacked on plate

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5 from 2 reviews

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.


  • 1 1/2 cups whole wheat white flour or whole wheat pastry flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon 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 1/4 cups non-dairy milk (almond, cashew, oat, etc. – not a protein blend)


  1. Preheat non-stick griddle or frying pan to medium heat. (or add butter)
  2. In a medium bowl, combine dry ingredients (flour, baking powder, salt, and spices) and set aside.
  3. In a large bowl, whisk together pumpkin, egg, oil, and sugar, then gently pour in milk and whisk until combined.
  4. 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.
  5. 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).
  6. Top with your favorite toppings like maple syrup, a little whipped cream or yogurt, pecans, granola, etc.! 


FLOUR – you can also use half whole wheat flour, half all-purpose flour. i.e. 3/4 cups whole wheat flour + 3/4 cups all-purpose flour. Using a 1:1 gluten free baking flour also works.

*You can make Homemade Pumpkin Spice using this simple recipe that uses just 4 ingredients!

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.

Nutrition based on 1 serving = 3 pancakes