Need an easy Fall breakfast? These Healthy Pumpkin Pancakes are full of good ingredients, freezer friendly, and perfect on a cold morning!
Are you tired of the “P” word yet?
Not me. I am a pumpkin fanatic, but you probably already knew that.
During the Fall season, I buy at least 2 or 3 cans of pumpkin at Aldi on the weeks I have extra money. I try to keep enough to last all year, but it never works out that way.
One recipe I’ve become addicted to is this one for Healthy Pumpkin Pancakes. I do love the Carrot Pancake recipe I make almost every week, but there’s something comforting about pumpkin during the cold season.
These pancakes are full of pumpkin puree and pumpkin spice, and would be lovely with diced apples and maple syrup on top. It’s like the perfect Fall combination.
What makes these pancakes healthy?
These pumpkin pancakes have pumpkin puree, first of all. Pumpkin is a huge source of Vitamin A AND Vitamin C, which can help boost your immune system.
In addition to all the pumpkin, I used white whole wheat flour for extra fiber and health benefits, and maple syrup instead of sugar.
Maple syrup is still sugar. But I found I don’t need as much to give foods an extra sweet touch!
Can you freeze these pancakes?
Yes! I put mine on a cookie sheet lined with parchment paper and just stuck them in the freezer for a few hours. Then I put them in a labeled freezer bag and now I can pull them out anytime!
This recipe only makes about 10 pancakes- so if you want to batch cook, I recommend at least doubling or even tripling this recipe.
What kind of substitutions can you make?
- Flour: You can use whole wheat flour or all-purpose flour instead. I’ve done all of it, and these pancakes turn out fine each time!
- Milk: You can substitute almond milk or other non-dairy milk.
- Butter: You can use olive oil instead for extra unsaturated fats and to help make this dairy-free.
How do you make Pumpkin Pancakes?
This recipe is pretty typical, just like any other pancake recipe.
First, mix all dry ingredients in a large bowl.
Next, mix all wet ingredients in a medium-sized bowl.
Pour the wet ingredients into the dry and whisk to combine.
Spray a griddle or large pan with cooking spray. With a 1/4 cup measuring cup, scoop out the batter and let them cook for 1-2 minutes until bubbles start to appear on top.
Flip them and cook on the other side for 1-2 minutes.
Continue until all the pancakes have been cooked.
What can you eat with pancakes?
I love to pair my pancakes with a protein. This usually looks like:
- Sausage (Typically turkey sausage)
- Scrambled eggs
- Cottage cheese
- Greek yogurt
Sometimes I even top my pancakes with sliced bananas or diced apples. It adds an extra sweetness and more nutrients.
Pancakes are pretty much the only food I know Allison will reliably eat. She’s an insanely picky eater, so it can be hard to get extra vitamins and nutrition in her. That’s why I hide as many veggies as I can in her bread items; and the pumpkin puree in these pancakes definitely helps with that!
Whether it’s Christmas morning or just another Fall day, these Pumpkin Pancakes are good pretty much any time. Keep this in your arsenal of Fall recipes!
Like this recipe? Use the extra pumpkin puree to make these Pumpkin Chocolate Chip Muffins!
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, combine the milk, egg, pumpkin puree, maple syrup, butter, and vanilla. Add the wet ingredients to the dry and stir until just combined.
- Lightly oil a heated frying pan or electric griddle. Using a 1/4 cup, scoop out the mixture and let the pancakes cook for 1-2 minutes until you see bubbles start to form.
- Flip the pancakes and cook for another 1-2 minutes, then transfer to a plate.
- Serve with maple syrup and/or sliced fruit.
Recipe adapted from Cookie and Kate.
These pancakes freeze really well! Place them on a cookie sheet lined with parchment paper and put them in the freezer. Once frozen, transfer them to a gallon-sized freezer bag.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 237mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 3g