This Healthy Pumpkin Pancakes recipe is easy to whip up in one bowl for easy clean up! These fluffy, pumpkin pancakes makes the best fall breakfast!
I like pancakes for breakfast but I am absolutely nuts about these Healthy Pumpkin Pancakes. Easy to mix up in one bowl (and therefore easy to clean up after), these pancakes are simple, healthy and delicious! How can it get any easier to enjoy a fall-flavoured brekkie in no time at all?
I love to make a double batch of these pancakes and then freeze them or store them in the refrigerator for easy breakfasts during the week! Mornings are not my thing and the idea of whipping up pancakes on a weekday is out of the question. Pancake recipes usually are special weekend occurrences. That said, this recipe makes more than my hubby and I eat at once and so it is super helpful to freeze what’s left and enjoy it during the week!
How to make Healthy Pumpkin Pancakes
To make these pancakes, you will need:
- 1 1/2 cups flour (oat, whole wheat or all purpose)
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup Greek yogurt
- 1/2 cup + 2 tablespoons milk
- 1 egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- butter, to grease pan or griddle
Optional toppings
- maple syrup
- dried cranberries
- chopped pecans
- chocolate chips
In a large bowl add flour, baking powder, salt and pumpkin spice. Stir to combine. Stir in the Greek yogurt, milk, pumpkin puree, egg and vanilla extract.
Heat pan over medium heat and coat with a pat of butter. Pour 1/3 cup of batter into the center. Cook a couple of minutes and then flip, cooking for a couple minutes on the other side or until it turns a nice golden brown.
Repeat with the remaining batter. You may need to reduce the heat to medium-low to ensure pancakes are cooked through. Serve with maple syrup and optional toppings if desired.
Variations
These pumpkins are fantastic as is, but there are a few ways we have switched them up at times. Some of those ideas include:
- mixing chocolate chips into the batter. Milk, dark, and even white chocolate work well with pumpkin! The pancake batter is not very sweet and so adding sweetness this way is a lovely addition (although the maple syrup definitely helps)!
- add chopped nuts to the batter (pecans and walnuts are both good options.
- make these gluten-free by using oat flour (be sure it is truly gluten-free) or even a gluten-free flour mix. Substitute these in using a 1:1 ratio.
I hope you enjoy these healthy pumpkin pancakes as much as we do!
-Cathy
You may also like:
Chocolate Orange Pancakes
Pumpkin Scones with Maple Glaze
Healthy Pumpkin Pancakes
Ingredients
- 1 1/2 cups flour (oat, whole wheat or all purpose)
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup Greek yogurt
- 1/2 cup + 2 tablespoons milk
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- butter to grease pan or griddle
Optional toppings
- maple syrup
- dried cranberries
- chopped pecans
- chocolate chips
Instructions
- In a large bowl add flour, baking powder, salt and pumpkin spice. Stir to combine. Stir in the Greek yogurt, milk, pumpkin puree, egg and vanilla extract.
- Heat pan over medium heat and coat with a pat of butter. Pour 1/3 cup of batter into the center. Cook a couple of minutes and then flip, cooking for a couple minutes on the other side or until it turns a nice golden brown.
- Repeat with the remaining batter. You may need to reduce the heat to medium-low to ensure pancakes are cooked through. Serve with maple syrup and optional toppings if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
