These Healthy Pumpkin Pancakes are fluffy and moist, packed with the warm flavors of fall. They’re made with simple ingredients like oats, pumpkin puree, and spices!
Who knew pancakes could be good for you? I love having these for breakfast, topped with maple syrup or a sprinkle of nuts. They make mornings feel like a cozy treat! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, which has extra sugar and spices. If you prefer fresh, you can roast and puree your own pumpkin, but canned is sooo convenient!
Rolled Oats: These add great texture! You can blend up quick oats instead if that’s what you have on hand. For a gluten-free option, use gluten-free oats.
Whole Wheat Flour: Whole wheat flour is great for added fiber. If you’re gluten-free, try almond flour or a gluten-free all-purpose blend instead.
Sweetener: Maple syrup is optional for natural sweetness. If you’re looking to reduce sugar, mashed bananas or applesauce can be a tasty substitute.
How Can I Get Fluffy Pancakes?
Fluffiness in pancakes comes from the right wet-to-dry ingredient ratio and technique. Here are some tips:
- Don’t overmix the batter. It’s okay if there are a few lumps; this helps keep the pancakes light.
- Let your batter rest for a few minutes before cooking. This gives the gluten a chance to relax.
- Make sure your skillet is at the right temperature. Too hot, and they’ll burn; too cool, and they’ll become dense.
- Use baking powder and baking soda together for added lift. They react differently, so both are essential!
With these tips, you’ll have light and fluffy pancakes every time! Happy cooking!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour or oat flour
- 1/2 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tbsp maple syrup or honey (optional, for natural sweetness)
- Coconut oil or cooking spray, for greasing the pan
Optional Toppings:
- Greek yogurt or whipped coconut cream
- Chopped pecans or walnuts
- Maple syrup
- Cinnamon stick (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and another 15-20 minutes to cook the pancakes, making it a quick and delightful breakfast option. Overall, you can enjoy a delicious breakfast in about 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a blender or food processor, combine the rolled oats and whole wheat flour. Pulse a few times to break down the oats slightly for a finer texture. This helps make the pancakes light and fluffy!
2. Mix the Wet Ingredients:
In the same blender, add the pumpkin puree, eggs, milk, and maple syrup (if using). Then, sprinkle in the baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Blend until everything is smooth and well combined. Don’t worry if the batter is thick—it’s perfect!
3. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with coconut oil or cooking spray so the pancakes don’t stick.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. If needed, use the back of a spoon to gently spread the batter into a round shape. Cook for about 3-4 minutes, or until bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.
5. Keep Warm and Repeat:
Once the pancakes are cooked, transfer them to a plate and keep warm. Repeat the process with the remaining batter until all pancakes are cooked.
6. Serve and Enjoy:
Stack the pancakes on serving plates. Top with a dollop of Greek yogurt or whipped coconut cream, chopped pecans, and a drizzle of maple syrup. For an extra festive touch, garnish with a cinnamon stick.
Enjoy these moist and fluffy pumpkin pancakes, a wonderful blend of flavors and nutrients, perfect for a cozy breakfast anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast your pumpkin until soft, then scoop out the flesh and blend it until smooth. It’s a wonderful way to get that fresh flavor, but canned pumpkin puree is super convenient!
How Can I Make These Pancakes Vegan?
You can easily make these pancakes vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using any plant-based milk. The pancakes will still turn out delicious!
Can I Store Leftover Pancakes?
Yes! Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the toaster or warm them up in the microwave for a quick breakfast.
What Can I Use Instead of Maple Syrup?
If you prefer, you can substitute maple syrup with honey, agave nectar, or even a mashed banana for natural sweetness. Just adjust the amount based on your preference, as some sweeteners can be sweeter than others.