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    Home » Recipes » Course » Breakfast

    Healthy Pumpkin Pancakes

    Published: Dec 22, 2020 || Last updated: Dec 22, 2020 by Farrukh Aziz

    28 shares
    Jump to Recipe

    These delicious Whole Wheat Pumpkin Pancakes are fluffy, light and packed with pumpkin spice flavor. Whip up a batch of these easy, fluffy delights in just 20 minutes. They are perfect for welcoming in the weekend and healthy enough to enjoy without any guilt. I promise you won't regret it.

    Short stack of healthy pumpkin pancakes topped with pads of butter, pecans and maple syrup

    Jump to:
    • Why you will love this recipe
    • A Few Notes On Ingredients
    • How to make pumpkin spice pancakes
    • Frequently asked questions
    • Variations and Serving ideas
    • Want more pumpkin inspiration? Check out some of my other favorites:
    • 📖 Recipe

    Why you will love this recipe

    If you've been on the hunt for a new breakfast to shake up your routine, look no further than my delicious Whole Wheat Pumpkin Pancakes. They're seriously the best! Packed with warm fall flavors, this yummy breakfast recipe is perfect for sweater weather.

    I don't know about you, but I LOVE pancakes. They're fluffy and light, and yet decadent all at the same time. Anything that gives me an excuse to eat maple syrup is a winner in my book. And kids love them, too!

    This short stack is especially wonderful because it's infused with my all-time FAVORITE seasonal flavor combo: Pumpkin Spice!

    If you, like me, love anything pumpkin spice flavored at any time of the year, you're going to love this pumpkin pancake recipe.

    As an added bonus, this simple and easy pancakes are also miraculously healthy. Whole wheat flour offers high fiber and the nutritional boost of whole grains. If that weren't enough, pumpkin is also an excellent source of Vitamin A and beta carotene.

    My pumpkin pancake recipe can also be made dairy free, so there's something for everyone to love.

    Oh, and you can also make a batch on your meal prep day and freeze them for fast breakfast throughout the week. Breakfast worth getting out of bed for? Check!

    A Few Notes On Ingredients

    Since these are pumpkin pancakes, you're going to need some real, 100% pumpkin purée. I make my own using sugar pumpkins, but you can certainly opt for canned. Just make sure that you don't accidentally get canned pumpkin pie filling. TRUST ME!

    If you can't find pumpkin purée, feel free to substitute with butternut squash or sweet potato purée instead. They have a similar flavor profile and are sometimes a bit easier to find out of season.

    I like using whole wheat flour in my pumpkin pancakes to give them a bit more nutritional heft. You can opt to use whole wheat pastry flour, gluten free flour (1-to-1) or all purpose flour instead.

    The milk and butter can be substituted for non-dairy alternatives - nut milk, soy milk, or oat milk are all acceptable. Margarine or vegan butter will do the trick as well.

    The eggs can also be removed. Substitute yogurt or flax eggs instead! (One flax egg = 1 Tbsp flax meal + 3 Tbsp water)

    If you don't have pumpkin spice on hand, you can make your own. Check out the FAQ section below.

    mise en place for pumpkin pancake recipe

    How to make pumpkin spice pancakes

    Now that you have all of your ingredients sorted, the pumpkin pancake recipe is so easy! First, combine all of your dry ingredients in a mixing bowl. Whisk to combine.

    dry pancake ingredients in mixing bowl

    Add your wet ingredients to the bowl.

    wet ingredients added to mixing bowl

    Stir to combine, taking care to eliminate most lumps from the batter. Rest the batter for about 5 minutes to allow the leavening to do its work.

    two hands holding mixing bowl filled with pumpkin spice pancake batter

    Now you're ready to get cooking! Spoon roughly ¼ cup into a heated non-stick pan (or griddle).

    hand spooning healthy pumpkin pancake batter into nonstick pan

    Let the batter cook undisturbed for a few minutes, until bubbles begin to appear on the surface.

    pumpkin pancake cooking in a pan before being flipped

    Flip the pancake and cook for another 2-3 minutes, until golden and cooked through.

    pumpkin spice pancake in a non-stick pan after being flipped

    Repeat with the remaining batter. Serve warm with butter, maple syrup and pecans for a truly decadent take on "healthy breakfast!"

    Frequently asked questions

    Are pumpkin spice pancakes healthy?

    The way my recipe works, yes! Whole wheat flour offers a healthy dose of fiber and the pumpkin adds a whopping 3400+ mg of Vitamin A per pancake!

    If you want to cut back on the sugar, feel free to opt for your favorite natural sugar alternative instead. Monk fruit or stevia could lighten things up a bit.

    The nutritional facts listed below are for the recipe as written; making any substitutions (e.g. almond milk for dairy) will impact the nutritional bottom line.

    Can I use ground spices instead of pumpkin pie spice?

    Yes - 1.5 tsp ground cinnamon, ½ tsp ginger, ½ tsp nutmeg ¼ tsp clove powder and ¼ all spice.

    Can I make it eggless?

    Yes, feel free to skip the eggs! You can opt to add ¼ cup of plain yogurt in their place.
    Flax eggs are a vegan alternative that will work nicely as well. Simply stir together 4 tablespoons of ground flax meal with 12 tablespoons of water and let it thicken over the course of 10 minutes. Add the mix to the batter with the liquid ingredients.

    Can I make it vegan and gluten free?

    Yes! Choose any non-dairy milk substitute, use vegetable oil, margarine or vegan butter and substitute flax eggs by adding 4 tablespoons of ground flax meal and 12 tablespoons of water.

    To make it gluten free, simply substitute a 1-to-1 gluten free flour mix.

    Can I keep these warm for serving a crowd?

    Place them on baking sheet for 200 degrees F during breakfast service. Just note that keeping them in the oven for too long might make them dry or burn, so it is best to limit their oven exposure.

    Can I freeze these pancakes?

    Yes! Allow pumpkin pancakes to cool after cooking. Stack using parchment paper to separate them. Wrap in foil, plastic wrap or a freezer bag. Pancakes will keep for up to three months in the freezer.

    stack of pumpkin pancakes on a white plate with a hand pouring maple syrup over them

    Variations and Serving ideas

    Want to jazz up your pumpkin spice pancakes even further? Try adding any of the following:

    • chopped nuts like pecans or walnuts
    • chocolate chips
    • dried cranberries
    • granola

    Cooking for a crowd? Try turning these into a breakfast buffet. Make a big batch of pumpkin pancakes using a sheet pan, then choose some yummy toppings for your pancakes like:

    • marshmallow fluff
    • maple syrup
    • apple compote or jam of choice
    • melted butter
    • whipped cream, sweetened cream cheese or mascarpone

    Just have fun and go where the spirit takes you! I have zero doubts that you will love these pumpkin spice pancakes no matter how you serve them.

    Want more pumpkin inspiration? Check out some of my other favorites:

    • Easy Pumpkin Bread
    • Roasted Pumpkin Soup With Coconut Milk
    • Gluten Free Pumpkin Cheesecake with Oatmeal Crumble

    If you tried this easy and healthy Pumpkin Pancakes recipe, please feed me with your comments below! I'd love to know how they turned out for you.

    You can get more delicious recipe inspiration sent straight to your inbox by signing up for my email newsletter.

    You can also follow my kitchen adventures on Pinterest Facebook, or Instagram.

    📖 Recipe

    Short stack of healthy pumpkin pancakes topped with pads of butter, pecans and maple syrup
    5 from 8 votes
    Print

    Pumpkin Pancakes

    This whole wheat pumpkin pancake recipe is so easy, delicious and packed with warm pumpkin spice flavor! These pancakes are perfect for welcoming in the weekend and healthy enough to enjoy without any guilt.
    Course Breakfast
    Cuisine American
    Diet Eggetarian, Nut-free
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12
    Calories 171kcal
    Author Farrukh Aziz

    Ingredients
     

    Dry ingredients

    • 2 cups Whole Wheat Flour
    • 3 teaspoons Baking Powder
    • ½ teaspoon Baking Soda
    • 3 teaspoons Pumpkin Pie Spice
    • ¼ teaspoon Salt
    • 3 tablespoons Sugar

    Wet ingredients

    • 1 cup Pumpkin Purée
    • 2 Eggs
    • ⅓ cup Melted Butter or Vegetable Oil
    • 1 teaspoon Vanilla Extract
    • 2 cups Milk of choice
    Prevent your screen from going dark

    Instructions

    • In a large bowl whisk together flour, baking powder and soda, pumpkin pie spice, salt and sugar.
    • Then, add puree, eggs, butter, vanilla and milk. Whisk everything until just combine. Do not overmix, couple of lumps if any are absolutely fine. If the batter is still too thick then add couple of spoons of milk and mix.
    • Let the batter rest for 5 minutes.
    • Heat a griddle or non stick pan over medium heat. Now, brush griddle with oil or coat with cooking spray.
    • Now, drop ¼ measure cup of batter and lightly spread it of needed. Cook until bubble appears on top.
    • Flip and cook pancakes on other side for until golden brown.
    • Serve warm with maple syrup or whipped cream and nuts.

    Nutrition

    Calories: 171kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 283mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3441IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
    « Gluten Free Pumpkin Cheesecake with Oatmeal Crumble
    Chicken and Shaved Brussel Sprout Salad »

    Reader Interactions

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      Recipe Rating




    1. Andrea Howe

      December 27, 2020 at 7:17 pm

      I have some homemade pumpkin puree in the freezer I'll have to defrost to make these. They sound so good, but also good for you! Thanks for the great recipe

      Reply
    2. Laura Arteaga

      December 27, 2020 at 3:21 pm

      5 stars
      Yumm! these look amazing! Love pumpkin and I never have enough recipes to cook it! I will try these pancakes next Sunday morning!!

      Reply
    3. Adriana

      December 27, 2020 at 1:24 pm

      5 stars
      I have pumpkin puree, so definitely making this tomorrow. That stack of pumpkin pancakes looks fantastic. I bet my family will enjoy this breakfast so much.

      Reply
    4. Jacqueline Debono

      December 27, 2020 at 10:45 am

      5 stars
      I'm with you about maple syrup. I love it too, especially on pancakes. I bet these pumpkin pancakes would be a dream with maple syrup. On my to make list!

      Reply
    5. Jenny

      December 26, 2020 at 3:23 pm

      5 stars
      These pancakes came out delicious, a melt in your mouth, goodness. They were a treat. Not difficult to make, I followed your tips and all went smooth. I will make them again, for sure. Thanks so much for the recipe!

      Reply
    6. Jen

      December 26, 2020 at 8:26 am

      5 stars
      Thank you for adding all the details for gluten free and vegan. It is so nice to be able to make one recipe for the whole family. And they were delicious!

      Reply
    7. Eva

      December 26, 2020 at 7:39 am

      5 stars
      Isn't it fantastic when you can have both taste and health benefits from your food? These pancakes are indeed the perfect brunch element for a slower day like the weekend. No matter the season I will never say no to anythig pumpkin spice!

      Reply
    8. Alice | SkinnySpatula

      December 26, 2020 at 4:24 am

      I've actually never made pancakes with whole wheat flour, but these look amazing. Pinning to try soon!

      Reply
    9. Neha Khanuja

      December 25, 2020 at 11:31 pm

      Can I just take a moment to comment on how pretty are your clicks before I get on to these pancakes! And those pancakes look so fluffy, I am so trying them out!

      Reply
    10. Amy Liu Dong

      December 24, 2020 at 7:04 am

      5 stars
      I have never tried to make pumpkin pancakes for my kids and this sounds really easy, delicious, and healthy. I am sure they will also love this!

      Reply
      • Farrukh Aziz

        December 25, 2020 at 10:54 pm

        Hey Amy, thank you very much. Yes, do give it a try, I am sure they will love it. 🙂

        Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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