These Healthy Pumpkin Pancakes are fluffy, delicious, and perfect for fall! Made with real pumpkin and warm spices, they’re both tasty and good for you.
Who says pancakes can’t be healthy? I love how these pancakes smell while they cook. A drizzle of maple syrup makes them even better—just can’t resist! 🥞
These pancakes are quick and easy to whip up on a busy morning. Plus, they’re a fun way to sneak in some veggies! Enjoy them fresh from the skillet; they won’t last long!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and texture. If you’re gluten-free, oat flour works well as a substitute. It’s also light and gives a slightly nuttier flavor.
Pumpkin Puree: Whether you use canned or fresh pumpkin, both bring rich moisture and flavor. If pumpkin isn’t available, try substituting with sweet potato puree for a similar taste.
Plain Greek Yogurt: This ingredient makes the pancakes fluffy and adds protein. For a dairy-free option, use coconut yogurt or any plant-based yogurt. It works great!
Maple Syrup: It sweetens the pancakes naturally. You can swap it with honey or agave syrup if needed. Prefer less sweetness? You can reduce the amount to suit your taste.
How Do You Prevent Pancakes from Sticking to the Pan?
To avoid sticking, it’s important to preheat your skillet properly. A well-heated surface ensures the pancakes cook evenly and release easily.
- Set the skillet over medium heat for a few minutes before adding any batter.
- Use just a small amount of cooking spray or coconut oil; too much can lead to greasy pancakes.
- Wait until bubbles form on the surface before flipping; this indicates they’re ready to turn.
Following these tips will give you perfect pancakes every time! Enjoy them fresh off the skillet for the best texture and flavor.
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 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
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup plain Greek yogurt (plus extra for topping)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 2 tablespoons pure maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- Cooking spray or a little coconut oil (for the pan)
- For Toppings:
- Chopped pecans
- Optional: a pinch of ground cloves or allspice for extra warmth
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 15 minutes to cook, making a total of around 30 minutes from start to finish. Perfect for a quick and healthy breakfast!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. If you’re using cloves or allspice, add them to the mixture as well. This blending helps evenly distribute the baking powder and spices!
2. Mix the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, Greek yogurt, eggs, milk, maple syrup, and vanilla extract. Mix until everything is nice and smooth. You want a creamy texture that combines well!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until it’s just combined. Don’t worry if there are a few lumps; it’s better not to overmix!
4. Heat the Pan:
Preheat a large non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a little coconut oil to prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. This means they’re ready to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked all the way through. The aroma will be irresistible!
7. Keep Warm and Repeat:
Transfer the pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
8. Serve and Enjoy:
Stack the pancakes on plates, then top with a dollop of Greek yogurt, a sprinkle of chopped pecans, and a drizzle of maple syrup. Enjoy your healthy and tasty pumpkin pancakes!
These pancakes are the perfect way to savor the flavors of fall any time of the year!
Can I Substitute the Whole Wheat Flour?
Absolutely! If you’re looking for a gluten-free option, oat flour is a great choice. You can also use almond flour or a gluten-free all-purpose flour blend; just keep an eye on the consistency, as different flours can absorb moisture differently.
How Should I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them! Place layers of parchment paper between pancakes in a freezer-safe bag for up to 2 months. To reheat, just pop them in the toaster or a microwave.
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based yogurt and a non-dairy milk. They’ll still be super delicious!
What Can I Use Instead of Maple Syrup?
If you’re out of maple syrup, honey or agave syrup can work just fine for sweetness. If you prefer less sweetness, you can also reduce the amount or use mashed bananas for a natural sweetener!
