Start your day right with these fluffy and healthy pumpkin pancakes! Made with real pumpkin and spices, they’re perfect for a cozy morning treat.
These pancakes are not just tasty, they also add a fun fall vibe to breakfast! I love to top mine with a drizzle of maple syrup and some nuts for a tasty crunch. Yum! 🥞🍂
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients. If you need a gluten-free option, try oat flour or almond flour instead. I’ve made them with both and they turn out delicious!
Pumpkin Puree: You can use canned pumpkin puree which is super convenient. If using fresh pumpkins, roast and puree them. It gives the pancakes a lovely texture and flavor.
Eggs: I usually go for a regular egg which adds richness. For a vegan alternative, the flax egg is perfect – just mix flaxseed meal with water and let it sit to gel. It works wonders!
Milk: Any milk works here. I often use almond milk for a lighter option, but cow’s milk or oat milk are great too! Just pick what you like best.
How to Ensure Fluffy Pancakes?
Getting fluffy pancakes is key! The secret lies in how you mix the batter. Here’s what to keep in mind:
- Mix dry and wet ingredients separately before combining them. This helps to incorporate air and avoid lumps.
- Be gentle when mixing! Overmixing can lead to tough pancakes. It’s okay if there are a few lumps!
- Make sure your skillet is hot, but not too hot. Medium heat is perfect. If it’s too hot, the pancakes will burn outside and stay raw inside.
These tips should help you whip up pancakes that are fluffy and light every time! Enjoy your delicious pumpkin pancakes, topped just the way you like!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
Base Ingredients:
- 1 cup whole wheat flour (or oat flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg (or flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water)
- 1 cup milk of choice (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For Cooking:
- Cooking spray or a little coconut oil for the pan
Optional Toppings:
- Greek yogurt or plant-based yogurt
- Chopped pecans or walnuts
- Maple syrup
- Sprinkle of cinnamon
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prep and about 15 minutes to cook, making it a quick and healthy breakfast option. With just a little bit of time, you can enjoy fluffy, flavorful pumpkin pancakes that everyone will love!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps evenly distribute the leavening agents and spices throughout the flour.
2. Prepare the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, egg (or flax egg), milk, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined. This is where the lovely pumpkin flavor comes from!
3. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Remember, it’s okay if there are a few lumps; overmixing can make the pancakes tough. Just a few stirs will do!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. When it’s nice and warm, lightly grease it with cooking spray or a little coconut oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip them over and cook for another 2-3 minutes until they are golden brown and cooked through.
6. Serve and Enjoy:
Repeat with the remaining batter, adding more oil to the pan as needed. Serve your pancakes stacked high, with a dollop of Greek yogurt (or plant-based yogurt), a sprinkle of chopped pecans, and a generous drizzle of maple syrup. Top with a light dusting of cinnamon for extra flavor!
Enjoy these moist, flavorful, and wholesome pumpkin pancakes perfect for a nutritious and delightful breakfast!
Can I Substitute the Whole Wheat Flour?
Absolutely! You can use oat flour for a gluten-free option or even almond flour for a nutty flavor. Just keep in mind that different flours may yield slightly different textures.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, be sure to roast it until tender, then puree it until smooth for the best results. It tends to be a bit thicker than canned pumpkin, so add a splash of milk if needed.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing in a freezer bag for up to 2 months. Just reheat in the microwave or toaster when you’re ready to enjoy!
Can I Make These Pancakes Vegan?
Yes! Simply use the flax egg instead of a regular egg, and choose a plant-based milk, like almond or coconut milk. They turn out just as delicious and fluffy!
