Recipe: Healthy Pumpkin Pancakes

Breakfast Recipes

By: Chris Freytag, CPT


These healthy pumpkin pancakes are a family favorite, especially in the fall! If you love pumpkin, then this is the recipe for you. But the pumpkin brings more than just delicious flavor. By using pumpkin to replace most of the oil, you save tons of fat and calories creating a scrumptious low-fat recipe that’s complete in only 15 minutes!

The pumpkin adds a nice rich, slightly nutty flavor, is rich in beta-carotene, and keeps these cakes light and fluffy! These pumpkin pancakes are a healthy and tasty way to start the day and keep you full without weighing you down, plus they’re dairy-free/vegan!

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    How To Make Healthy Pumpkin Pancakes

    This pumpkin pancake recipe is very similar to most homemade pancakes, with the addition of pureed pumpkin. Here’s how to make them:

    • In a medium-size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
    • In a separate bowl, combine agave nectar, almond milk, pumpkin and olive oil.
    • Add dry ingredients to wet and mix until just combined.
    • Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.

    How To Make Gluten-Free Pumpkin Pancakes

    If you’d like to make gluten-free pumpkin pancakes, we like to use this King Arthur Measure For Measure gluten-free flour. There’s no complicated conversions from regular flour to gluten-free plus it’s 50% whole grain.

    Pancake Toppings

    These healthy pumpkin pancakes are delicious on their own, but it never hurts to add a few toppings. Some of our favorite pancake toppings are:

    • regular or vegan butter
    • maple syrup
    • peanut butter
    • walnuts, pecans or other nuts
    • whipped cream or coconut whipped cream

    Other Healthy Pancake Recipes



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      Total Time: 13 minutes

      Yield: 6 serving(s)

      Ingredients

      • 1 cup whole wheat flour (or gluten-free)
      • 2 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 teaspoon pumpkin pie spice
      • 1 tablespoon light agave nectar (If you don't have agave, use real sugar)
      • 1 1/2 cups unsweetened almond milk
      • 1/3 cup canned pumpkin
      • 1 tablespoon olive oil
      • Optional: seasonal spices such as ginger, cinnamon, nutmeg and cloves

      Directions

      1. In a medium-size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
      2. In a separate bowl, combine agave nectar, almond milk, pumpkin and olive oil.
      3. Add dry ingredients to wet and mix until just combined.
      4. Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.

      Nutrition Information Per Serving

      Calories: 136

      Protein: 5 gram(s)

      Fat: 4 gram(s)

      Carbohydrates: 20 gram(s)

      Fiber: 1 gram(s)

      Sugar: 1 gram(s)

      *Add Cinnamon chips or walnuts for a decadent treat!

      From the kitchen of:

      Rate this Recipe

      1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.30 out of 5)
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      15 Comments


      on Reply

      Can almond flour be used? I’m gluten free.


        on Reply

        hi! I'd recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. https://amzn.to/3ml6Nmy


      on Reply

      Can you use coconut milk instead of almond milk?


        on Reply

        sure can!


      on Reply

      I’m thinking it’s because you had the stove on low. It needed more heat. She said medium- and pancakes typically take medium to medium-high heat. On my griddle I usually set it to about 375.


      on Reply

      We just made these and sadly I'm disappointed. I added more seasoning to them than it calls for and they were still bland. They also never cooked all the way and were chewy... I'm wondering if elevation effects these? Maybe next time I'll try less milk.


      on Reply

      Sooooo delicious! I didn't have Agave so I used honey instead! Sprinkled a little cinnamon on top too! A keeper, thank you!!


      on Reply

      Thanks for the great recipe, I’ve just made these. They are yummy but I had to add a few more teaspoons of water since the batter was still a little too thick for me. I also sifted the dry ingredients (I guess I belong to my parents' generation lol). This recipe is a keeper!


      on Reply

      these are amazing!!!!


      on Reply

      Er-muh-gerd! I just swallowed the last bite and my boyfriend agrees with me that this shall be printed up and added to my BOMB RECIPES collection (in a 3-ring binder)...these are astounding!


        on Reply

        So glad you enjoyed them, Jeanette!


      on Reply

      Hmmm...no eggs or egg whites? Seems that might make for flat rubbery pancakes.


        on Reply

        The canned pumpkin does the job for eggs :)


      on Reply

      I tried this recipe and was sorely disappointed. I am an experienced cook so I know my way around the kitchen. I measured everything to a 'T" however the pancakes took long to cook, I had the stove low of course but the pancakes never cooked properly. I cannot figure out where i went wrong. I followed everything


        on Reply

        Hi, Michelle: Oh! I’ve made this recipe dozens of times and my whole family loves it. I wonder why you didn’t have the same experience? Hmmm… I’m sorry you didn’t enjoy the recipe. I’m really puzzled!




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