These healthy pumpkin pancakes are a delightful breakfast treat. Packed with real pumpkin and warm spices, they’re fluffy and full of flavor. Perfect for fall or any day!
Honestly, who can resist a stack of pumpkin pancakes? I love drizzling them with maple syrup and throwing some nuts on top. It’s like a cozy hug on a plate! 🎃🥞
Key Ingredients & Substitutions
Whole Wheat Flour: This gives the pancakes a hearty texture. If you’re looking for gluten-free options, oat flour works great! I’ve tried it and loved the flavor.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree if you have some baked pumpkin. It adds moisture and flavor. I always keep some canned pumpkin on hand for quick breakfasts!
Milk: Dairy milk is fine, but plant-based milk like almond, oat, or soy can be used for a lactose-free option. I prefer almond milk for its nutty taste in pancakes, but any non-dairy milk will work.
Greek Yogurt: This is perfect for topping and adds creaminess. If you want it dairy-free, use cashew or coconut yogurt, which is just as tasty! A dollop adds protein and balances the flavors nicely.
How Do I Cook Perfect Pancakes Without Burning Them?
Cooking pancakes can be tricky, but here’s how to master it:
- Preheat your skillet over medium heat. Too hot, and the pancakes will burn! Test by splashing a drop of water; it should sizzle.
- Use a nonstick pan or grease it lightly with coconut oil. Less sticking means better flipping!
- Pour the batter carefully and wait for bubbles to form before flipping—that’s your sign they’re ready.
- Flip with a spatula gently and cook until golden brown on both sides.
Keep pancakes warm in a low oven while you cook the rest—no one likes cold pancakes!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or vegetable oil (plus more for cooking)
Toppings:
- Greek yogurt or plant-based yogurt, for topping
- Chopped pecans, for garnish
- Maple syrup, for serving
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and 15 minutes to cook. In just about 25 minutes, you can have a stack of healthy pumpkin pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will make sure all the dry ingredients are evenly combined.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, milk, egg, maple syrup, vanilla extract, and melted coconut oil. Stir until everything is smooth and well combined.
3. Combine Both Mixtures:
Gently pour the wet mixture into the bowl with the dry ingredients. Stir just until combined; it’s okay if there are a few lumps—overmixing can make the pancakes tough.
4. Heat the Skillet:
Preheat a nonstick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray. Wait for it to heat up; a drop of water should sizzle when it’s ready!
5. Cook the Pancakes:
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancake and cook for another 2-3 minutes on the other side until it’s golden brown and cooked through. You want fluffy and delicious pancakes!
7. Keep Warm:
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. You can put them in a low oven if you have a big batch!
8. Serve and Enjoy:
Stack your pancakes on a plate and top them with a dollop of Greek yogurt, a handful of chopped pecans, and a drizzle of maple syrup. Enjoy this wholesome breakfast with your favorite toppings!
These moist, nutrient-packed pancakes are sure to start your day off right!
Can I Substitute the Pumpkin Puree?
Yes! If you don’t have pumpkin puree, you can use mashed bananas or applesauce as alternatives. They will change the flavor slightly but will still keep the pancakes moist!
What If I Don’t Have Whole Wheat Flour?
No worries! You can use all-purpose flour or a gluten-free flour blend without compromising the taste too much. Just make sure to adjust the amount of liquid slightly if using a different flour.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toaster for a quick breakfast!
Can I Freeze the Pancakes?
Absolutely! Let the pancakes cool completely, then stack them with parchment paper in between to prevent sticking. Freeze them for up to 2 months and reheat directly from frozen in the toaster or microwave!
