Light and fluffy Healthy Pumpkin Pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spice, and naturally sweetened with maple syrup. They are the perfect cozy breakfast for fall!

A stack of healthy pumpkin pancakes on a plate with toppings.

Healthy pumpkin pancakes are the best way to welcome fall! Full of whole grains and warm fall flavors, it’s a great recipe to make all pumpkin season long.

This recipe is adapted from my grandma’s whole wheat buttermilk pancakes. And so are these summer-y healthy blueberry pancakes.

Once pumpkin spice latte season starts, it’s time for this delicious pumpkin pancake recipe.

You might be asking, are pumpkin pancakes healthy? And the answer is yes!

Close up of a stack of three healthy pumpkin pancakes with pecans, maple syrup and yogurt.

Made with whole grain flour and pure pumpkin puree, this easy recipe is a great option to fuel any morning! They can even be made dairy free by using your favorite plant based milk.

And compared to regular pancakes they are a healthy post-workout breakfast with 3 grams of fiber and 4 grams of protein per pancake. Top with Greek yogurt or almond butter and protein content is even higher!

Personally, what I adore the most about these besides the delicious pumpkin flavor is how thick and fluffy they are! They are one of my favorite things to enjoy this time of year.

Ingredients and Notes

Whole wheat flour, pumpkin puree, eggs, vanilla, milk, vinegar, maple syrup, baking soda, baking powder, olive oil, pumpkin pie spice, cinnamon, salt.

Healthy pumpkin pancakes recipe is made with simple ingredients, many of which you probably already have in your pantry and spice cabinet! The results are a tall fluffy stack of easy to make pancakes.

  • Any milk: I use unsweetened almond milk, but you can use dairy milk, oat milk, coconut milk, or really any milk that comes from a carton and not a can.
  • Pumpkin puree: You will need one cup pumpkin puree not pumpkin pie filling, be sure to read the label carefully! Pumpkin puree from scratch may also be used, but I like canned pumpkin year-round.
  • Eggs: You will need two for lift and binding. I have not tested with egg substitutes, but let me know if you do!
  • Oil: Any neutral or mild tasting oil works here. Coconut oil would need to be melted. A little oil is needed to help pancakes stay moist and flavorful.
  • Sweetener: I love maple syrup as it adds to the seasonal flavors, but you can use honey. Avoid dry sweeteners like brown sugar.
  • Vanilla extract: Pure vanilla extract for best flavor.
  • Baking soda and vinegar: Vinegar and baking soda will act as leavening agents and create air bubbles to give pancakes that fluffy texture. White vinegar or apple cider vinegar are OK.
  • Baking staples: Baking powder and salt.
  • Pumpkin pie spice: I use homemade pumpkin pie spice substitute, but store bought can be used.
  • Cinnamon: A warm fall spice that goes perfect with pumpkin.
  • Flour: These homemade pancakes have only been tested with whole wheat flour and spelt flour. You may be able to use all purpose flour but will need to add more. White whole wheat flour or whole wheat pastry flour could be used. Do not use pancake mix.

How to Make Healthy Pumpkin Pancakes

This pumpkin pancake recipe will fill your kitchen with the smell of pumpkin spice and cinnamon! It’s enough to pull even the sleepiest teenager from bed. 🙂

Plus, it’s such a simple recipe, made in one large bowl with no food processor required.

Step by step photos on how to make healthy pumpkin pancakes looking down at ingredients in bowls or skillet from above.

Mix wet ingredients and spices: In a large mixing bowl, add milk, pumpkin puree, eggs, oil, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, baking powder and salt.

Then add baking soda to a teaspoon and pour vinegar slowly over it above the bowl. Make sure to empty all of baking soda from a spoon and whisk well until combined.

Gently add flour: No need for a separate bowl, add your remaining dry ingredient and mix flour gently with spatula until combined and no lumps. Batter will be very thick.

Cook: Preheat ceramic pan, griddle or large nonstick skillet over medium heat to medium – high heat. Swirl and spread a bit of oil to coat the surface. Spread a 1/3 cup of the batter in a circle shape and cook first side for 3-4 minutes. Use less for small pancakes.

Flip and cook: For another 2-3 minutes until your fluffy pancake is done. Repeat with remaining batter, you may need to reduce stove to medium-low heat and cooking time to 1-2 minutes as skillet gets hotter.

Expert Tips

  • When to flip pancakes: Be patient so the middle can cook in these fluffy pumpkin pancakes. You will know they are ready to flip when bubbles form on the top and edges are brown.
  • Pumpkin pie spice: Easily DIY 1 tablespoon of homemade pumpkin pie spice by using 1 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon each of ground cloves and allspice.
  • Heat griddle: Heat griddle before adding pancake batter. A cold griddle will cause these pumpkin puree pancakes to spread too quickly.
  • Dark chocolate chips: Or use mini chocolate chips. Both pair so well with pumpkin! Stir in 1/2 cup to your batter. You may also love to use your leftover pumpkin puree for healthy pumpkin chocolate chip bread.
A plate with pancakes.

How to Store

We never have pumpkin spice pancakes past day 1 during the fall season when we keep them in a dish covered with a towel on the counter. You can keep them at room temperature in an airtight container for up to 3 days.

Reheat leftover pancakes in the microwave, toaster, or on the stovetop.

For meal prep, place in airtight container or freezer bag up to 3 months. Use parchment paper between pancakes if worried about sticking. Thaw on counter overnight or pop in toaster from frozen.

FAQs

What are some pumpkin pancake toppings?

There is no wrong way to serve these delicious pancakes! Chopped pecans, a little butter, pure maple syrup, yogurt or sour cream all taste great.

A great way to enjoy them is with creamy nut butter for a protein boost that adds some nutty flavor.

What to serve with pancakes?

A favorite way to serve these pancakes are with healthy baked apples, healthy breakfast casserole and a mug of healthy hot chocolate.

How to keep pancakes warm?

If you want to keep pancakes warm before serving, place them in a single layer on a large baking sheet. Place in a preheated oven set to 200 degrees F.

Can I make these gluten free?

This recipe has not been tested as gluten-free pumpkin pancakes, but you may be able to use all purpose gluten free flour or oat flour. I don’t think almond flour or coconut flour will work.

More Healthy Pumpkin Recipes

More Healthy Pancake Recipes

You may also love this list of healthy breakfast options!

Looking down at a stack of healthy pumpkin pancakes with a bite on a fork and maple syrup, pecans and yogurt topping.
A stack of healthy pumpkin pancakes on a plate with maple syrup, pecans and yogurt.

Healthy Pumpkin Pancakes

Healthy Pumpkin Pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spice, and naturally sweetened are perfect for fall!
5 from 4 votes
Servings 14 pancakes
Calories 130
Diet Low Fat
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients 
 

Instructions 

  • In a large bowl, add milk, pumpkin puree, eggs, oil, maple syrup, pumpkin pie spice, cinnamon, vanilla, baking powder and salt. Then add baking soda to a teaspoon and pour vinegar slowly over it above the bowl. Make sure to empty all of baking soda from a spoon and whisk well until combined.
  • Add flour and mix gently with spatula until combined and no lumps. Batter will be thick.
  • Preheat ceramic non-stick griddle or large skillet on medium-high heat. Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape and cook for 3-4 minutes. Flip and cook for another few minutes.
  • Serve hot with chopped pecans, butter, maple syrup, yogurt or sour cream.

Notes

  • Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter.
  • Freeze: Place in an airtight container for up to 3 months. Thaw on the counter overnight or pop in toaster from frozen.
  • Other flour: You might be able to use equal amount of all-purpose flour, white whole wheat flour or whole wheat pastry flour.
  • Milk and vinegar: I have tried this recipe with dairy milk and almond milk, also with apple cider vinegar. All work.

Nutrition

Serving: 1pancake | Calories: 130kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 190mg | Fiber: 3g | Sugar: 6g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    My grandkids saw the leftovers in my freezer and begged to take them home. Winner winner. Hubby loved them also. So delicious and a healthy version.

  2. 5 stars
    These turned out amazing! I had roasted and puréed pumpkin and had to use it for something. These were perfect! They turned out big and fluffy. Tasted delicious 😋

  3. 5 stars
    Made as a meal prepped breakfast and my family loved it! They were easy to make plus I loved that the whole grains could fuel my son before a long day of school.

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