Deliciously decadent and full of fall pumpkin flavor, these Healthy Pumpkin Pancakes are made with wholesome ingredients. Not only are they healthy and delicious, but they’re also extremely easy to make.
Healthy Pumpkin Pancakes
Crisp mornings call for sweet breakfasts filled with fall spices such as cinnamon and clove. Those delicious breakfasts feel like a warm hug. These healthy pumpkin pancakes are simple to prepare and leave out many of the unhealthy ingredients.
I love sweet pumpkin recipes and savory pumpkin recipes, and the moment the weather starts to cool down for fall I start including it in everything. Though pumpkin recipes can become quite decadent, there are also many healthy options too. These pumpkin pancakes are delicious and one of my favorite healthy fall breakfasts to make.
If you’d like to make a spooky version of these pancakes try these Halloween Pancakes.
Ingredients in Healthy Pumpkin Pancakes
Though there is standard flour in this recipe the bulk of the ingredients are healthy. You can switch the flour out for coconut flour or oat flour too. Many of these ingredients are standard pantry items.
- Flour: Using a standard all-purpose flour is partly how the fluffiness of these pancakes is achieved, however, you can use other flours as well. Coconut flour or even oat flour works great too.
- Baking Powder: this key, gluten-free, ingredient helps these pancakes rise to perfection.
- Pumpkin Pie Spice: You can use a store-bought pumpkin pie spice, or you can mix your own pumpkin pie spice.
- Salt: the small amount of salt is needed to balance out the other ingredients. It helps them from being too sweet, which surprisingly is possible.
- Canned Coconut Milk: the richness of the coconut milk adds a dense and smooth texture to the pancakes and is the perfect milk option. The pancakes will not taste like coconut! You can use regular milk as well.
- Pumpkin Puree: the star of the show. Pumpkin has an extremely subtle taste, but when mixed with the seasonal spices that are in pumpkin pie spice it takes on the familiar fall flavor.
- Egg: the egg binds all the ingredients together and helps them activate into the perfect fluffy pancakes you see in these pictures.
- Maple Syrup: you’ll need extra maple syrup for pouring on top of the pancakes, but it’s also an important ingredient for mixing the batter together. It’s also the sugar replacement and is responsible for the sweetness.
- Vanilla Extract: adding vanilla to recipes helps to keep the others from having a bland taste. It neutralized the flour and baking soda giving them a soft flavor.
- Coconut Oil: the oil helps maintain the moisture in the pancakes and fluffs them up.
How to Make Healthy Pumpkin Pancakes
- Mix Dry Ingredients: In a large bowl mix the Flour, Baking Powder, Spices, including the Salt together and set aside.
- Combine the Wet Ingredients: Whisk the Coconut Milk, Pumpkin Puree, Egg, Syrup, Vanilla, and Coconut Oil together until combined. Pour the wet ingredients into the flour mixture and whisk until thoroughly mixed.
- Cook: Lightly oil your skillet. Scoop out the batter and pour it on the pan. Let the pancake start to bubble, about 2 to 3 minutes before flipping over. Cook the opposite side for about 1 to 2 minutes or until slightly golden brown.
Click here to make some delicious pumpkin waffles!
Tips for Making the Best Pumpkin Pancakes
Preparing pancakes is relatively simple, however, below are few tips when making these pumpkin pancakes.
- Make sure your griddle or pan is very hot before pouring the pancake batter out onto it.
- Be careful measuring the pumpkin. Too much can cause the pancakes to be very dense.
- A few lumps in the batter are okay. Make sure to not over-mix the ingredients.
- After you make a round of pancakes on your griddle or skillet make sure to spray it again with cooking spray.
Toppings for Pumpkin Pancakes
Serving these pancakes with a large amount of maple syrup and potentially some better is one of the best ways to enjoy them. If you’re looking for the ultimate indulgence though try some of these toppings below.
- Homemade Whipped Cream
- Maple Syrup
- Fresh Grated Nutmeg
- Shaved Coconut
- Sliced Strawberries
- A dusting of powdered sugar
- Spread them with creamy peanut butter
How to Store Pancakes
To store these pumpkin pancakes place them in an air-tight container or ziptop bag and keep them in the refrigerator.
How to Make Pumpkin Pie Spice
If you can’t find pumpkin pie spice you can easily make your own. Below is a simple mixture. I recommend making doubling or tripling the recipe below and saving it in a spice jar for later use.
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
Can these healthy pumpkin pancakes be made ahead?
Yes, you can absolutely make these pancakes the night or several days before you want to serve them.
Do I have to use coconut milk?
Nope! You can use milk, buttermilk, or any other kind of milk alternative. The coconut milk though is thick in consistency, so I do recommend thicker milk such as whole milk, heavy cream, or buttermilk.
Can you freeze healthy pumpkin pancakes?
Of course! To freeze these pancakes let them cool completely before placing them in a freezer-safe container or ziptop bag. Write the date on the outside and place them in the freezer for up to 3 months.
To thaw, place the pancakes in the refrigerator overnight and let them thaw completely before heating them up.
Can I use different flour?
Yes! A basic measure-for-measure gluten-free flour will work great as well as coconut flour or oat flour. I have not tried using almond flour so please let me know if you do try it.
Consider Making these other Pumpkin Breakfast Recipes
Healthy Pumpkin Pancakes
- 1 cup Whole Wheat Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1 cup Coconut Milk
- 1/3 cup Pumpkin Puree
- 1 large Egg
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil melted
- In a large bowl mix the Flour, Baking Powder, Spices, including the Salt together and set aside.
- In a separate bowl, whisk the Coconut Milk, Pumpkin Puree, Egg, Syrup, Vanilla, and Coconut Oil together until combined. Pour the wet ingredients into the flour mixture and whisk until thoroughly mixed.
- Lightly oil your skillet if needed (I used a tiny bit of Grapeseed Oil on my iron pan). Heat your surface to either 350 degrees or until water lightly sizzles when dropped on the pan.
- Use a 1/4-cup measuring cup or ladle to scoop out the batter and pour it on the pan. Let the pancake start to bubble, about 2 to 3 minutes before flipping over. Cook the opposite side for about 1 to 2 minutes or until slightly golden brown.
- Serve immediately or keep warm by sitting them on a rimmed baking sheet in the oven set to 200 degrees.