These healthy pumpkin pancakes are fluffy and delicious, made with real pumpkin and warm spices! They’re perfect for a cozy breakfast or brunch that feels special.
I love piling on maple syrup and maybe some sliced bananas for extra fun. Who knew being healthy could taste so good? Give them a try, and your taste buds will thank you! 🥞
Key Ingredients & Substitutions
Whole Wheat Flour: This is key for adding fiber and nutrients. You can substitute with all-purpose flour if needed, but you’ll lose some of the health benefits. I like using half and half for added texture.
Rolled Oats: Ground oats give the pancakes a nice heartiness. If you don’t have a blender, use quick oats as they work well, too! If gluten-free is a priority, make sure your oats are certified gluten-free.
Pumpkin Puree: Fresh pumpkin is great, but canned pumpkin works perfectly. Just make sure it’s pure pumpkin and not pie filling! I often have a can on hand for easy baking.
Maple Syrup: A natural sweetener that pairs wonderfully with pumpkin. You could use honey as a substitute, or even a sugar-free syrup if you want to lower sugar intake. I love the taste of maple in these pancakes!
How Can I Make My Pancakes Fluffier?
For pancakes that are light and fluffy, focus on not overmixing the batter. It’s normal for the batter to have a few lumps, so don’t worry about that! Letting the batter rest for 5 minutes allows it to thicken and helps achieve that perfect texture.
- Mix the wet and dry ingredients until just combined.
- Rest the batter for 5 minutes before cooking for better fluffiness.
- Ensure your skillet is preheated so the pancakes can rise properly.
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup rolled oats (ground into flour or use quick oats)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 large eggs
- 2 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp coconut oil or olive oil (plus extra for cooking)
Optional Toppings:
- Greek yogurt or whipped coconut cream
- Chopped pecans
- Maple syrup
How Much Time Will You Need?
This delicious pancake recipe will take about 10-15 minutes of prep time and about 10-12 minutes of cooking time. So, in under 30 minutes, you’ll have a stack of fluffy and healthy pumpkin pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, ground oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is evenly combined. This adds flavor and a lovely spice aroma!
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, almond milk, eggs, maple syrup, vanilla extract, and coconut oil until smooth. This mixture will bring moisture and richness to the pancakes.
3. Create the Pancake Batter:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine! Let the batter sit for about 5 minutes to thicken slightly; this is a little trick that helps make the pancakes fluffier.
4. Preheat the Griddle:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil to keep the pancakes from sticking. You want the surface hot enough that water droplets sizzle when dropped on it.
5. Cook the Pancakes:
Scoop about 1/4 cup of the batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Then, flip the pancakes and cook for an additional 2 minutes until golden brown and fluffy!
6. Stack and Keep Warm:
Transfer the pancakes to a plate and keep warm while you cook the remaining batter. You can place them in a warm oven (set to low) if needed.
7. Serve and Enjoy:
Serve your pancakes stacked high, topped with a dollop of Greek yogurt or whipped coconut cream, a sprinkle of cinnamon, some chopped pecans, and a drizzle of maple syrup. Enjoy your cozy, healthy breakfast treat!
Can I Use Regular Flour Instead of Whole Wheat Flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but keep in mind that you’ll lose some of the fiber and nutrients. If you want a lighter texture, consider using a mix of both flours for a balanced option!
Can I Make These Pancakes Vegan?
Absolutely! To make the pancakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based yogurt as a topping. Your pancakes will still be delicious!
How Can I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container in the fridge for up to 3 days. You can also freeze them by layering parchment paper between pancakes in a freezer-safe bag for up to 2 months.
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add chocolate chips, walnuts, or dried cranberries to the batter for extra flavor and texture. Just fold them in gently before cooking the pancakes.