These healthy pumpkin pancakes are fluffy, tasty, and packed with fall flavors! Made with real pumpkin and wholesome ingredients, they’re a great choice for breakfast.
Who doesn’t love pancakes? I often top mine with a drizzle of honey or a sprinkle of cinnamon for that extra kick. They’re always a hit, even in the summer! 🥞
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrients, but if you’re looking for a gluten-free option, oat flour works great! Just blend oats until fine for a homemade alternative.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree is also delicious. Just bake and blend fresh pumpkin. It’s all about using what you have!
Milk: I love using almond milk for a nutty flavor, but any milk (dairy or plant-based) works. If you’re dairy-free, try coconut or soy milk as tasty options.
Maple Syrup or Honey: Both sweeteners are great, but if you’re cutting sugar, use ripe bananas or apple sauce to keep things naturally sweet and moist.
Egg: For a vegan version, replace it with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or unsweetened applesauce!
How Can I Make My Pancakes Fluffy?
Getting fluffy pancakes can be tricky! The key is in the mixing and baking. When you combine wet and dry ingredients, mix until just blended. Over-mixing can make pancakes dense. Also, be sure your baking powder and baking soda are fresh; they help create air pockets for fluffiness!
- Always preheat your skillet; it helps cook evenly.
- When you see bubbles on the surface, that’s your cue to flip!
- If your pancakes are too thick, add a bit more milk to loosen the batter!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup whole wheat flour (or oat flour for a gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- 1 large egg
- 1/2 cup milk (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or vegetable oil
Optional Toppings:
- Greek yogurt or whipped cream
- Chopped pecans or walnuts
- Maple syrup
- Cinnamon sprinkle
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and another 15 minutes to cook, making a total of about 25 minutes from start to finish. Perfect for a cozy morning!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Whisk them together until everything is well mixed. This helps the pancakes rise and gives them lovely flavor.
2. Combining the Wet Ingredients:
In another bowl, mix the pumpkin puree, egg, milk, maple syrup (or honey), vanilla extract, and melted coconut oil until it’s smooth and creamy. This mixture creates the moist base for your pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It’s okay if the batter is a little lumpy; overmixing can make pancakes tough.
4. Heating the Pan:
Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray to prevent sticking.
5. Cooking the Pancakes:
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. This means they’re ready to flip!
6. Flipping Time:
Carefully flip the pancakes and cook on the other side for another 1-2 minutes until they are golden brown. Keep an eye on cooking times as they may vary based on your stovetop.
7. Keep Warm and Repeat:
Once cooked, remove the pancakes from the skillet and keep them warm on a plate covered with a clean kitchen towel. Repeat the process with the remaining batter.
8. Serving Your Pancakes:
Stack the pancakes on a plate, and don’t forget the toppings! Add a dollop of Greek yogurt or whipped cream, sprinkle with chopped pecans, and drizzle with some maple syrup. A sprinkle of cinnamon on top adds a lovely touch!
9. Enjoy!
Serve the pancakes warm and delight in your healthy, pumpkin-spiced breakfast. They’re fluffy, flavorful, and a perfect way to celebrate the season!
These pumpkin pancakes are moist with lovely fall spices, complemented by crunchy pecans and a creamy topping. Perfect for a nutritious morning treat!
Can I Substitute the Whole Wheat Flour?
Absolutely! You can use oat flour for a gluten-free option or even almond flour if you want a nutty taste. Just keep in mind that the texture might vary slightly!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin works great! Just bake a small pumpkin, scoop out the flesh, and blend it until smooth. It’s a wonderful way to control the freshness of your ingredients.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on a skillet; adding a splash of milk can help restore moisture.
Can I Make This Recipe Vegan?
Yes! Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based milk and a vegan sweetener. They’ll still be delicious!
