Pumpkin pancakes made from whole wheat flour, pumpkin puree, maple syrup, and pumpkin pie spice. A stack of these healthy pumpkin pancakes is going to make your tummy happy!
It’s not even October and pumpkin recipes are already starting to happen in the Fit Foodie Kitchen. In addition to pumpkin, we’re testing chicken casseroles, soups, and slow cooker recipes galore! Can you say fall flavors?!
This pumpkin pancake recipe tastes like fall with every bite. Pumpkin is such a great pancake addition because it makes them ultra moist and adds such a yummy, nutty flavor. And, the pumpkin pie spice adds a nice touch of fall spice. You don’t want to skip out on that part!
What Makes These Healthy?
White Whole Wheat Flour: these pancakes call for a 100% whole grain flour, which is hearty and better for you than enriched white flour. While whole wheat flour is a favorite to bake with because it’s not as heavy as classic whole wheat flour.
Unsweetened Pumpkin Puree: Pumpkin is an excellent source of vitamin A and has a good amount of protein and fiber. PS: make sure to use unsweetened pumpkin puree instead of pumpkin pie filling (easy to mix up!)
Coconut Oil: this recipe calls for only 2 tablespoons of oil and coconut oil is such a great healthy fat addition to moisten up these pancakes even more!
Maple Syrup: instead of white sugar or brown sugar, we opted for our favorite all-natural sugar, maple syrup! A little bit of maple syrup goes a long way and bring out all the glorious flavors of the pumpkin pie spice!
Flour Swaps: Try swapping the white whole wheat flour for normal whole wheat flour, oat flour, or gluten-free baking flour. We do NOT recommend swapping the flour for a nut flour such as coconut or almond.
Pumpkin Puree Swaps: Don’t have pumpkin puree on hand? Try applesauce, butternut squash puree, or sweet potato puree!
Maple Syrup Swaps: Use another liquid sweetener such as honey or agave in place of the maple syrup.
Egg Swaps: While we haven’t tested a vegan method, try swapping the 2 eggs out for 2 flax eggs.
Don’t forget about the toppings! No pancake is complete without its toppings. Here are our recommendations:
- Coconut whipped cream
- Nuts: walnuts or pecans
- Maple syrup
- Nut Butter
How to Freeze
To freeze these pumpkin pancakes, let them cool completely. Then, stack two of them together and tightly wrap them with a piece of plastic wrap. Then wrap them again with a piece of tin foil.
Place them in the freezer for up to 3 months.
To thaw: remove them from the freezer and unwrap them. Then, let them thaw for 5 minutes on the freezer before pulling them apart. Defrost them in the microwave OR in your toaster.
- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice*
- 1/8 teaspoon salt
- 2 large eggs
- 1 cup unsweetened almond milk
- 1 cup pumpkin puree
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- Place dry ingredients into a large bowl and whisk to combine.
- Then, in a separate bowl crack 2 eggs and whisk. Add almond milk, pumpkin puree, maple syrup, and vanilla and whisk.
- Add dry ingredients into wet ingredients and mix making sure all ingredients are combined. Finally, add in 2 tablespoons melted coconut oil and mix again.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. when Repeat until all pancake batter is gone.
- Top with your favorite toppings and enjoy!
Nutrition FactsServing Size: 1/4 Calories: 310 Sugar: 9 Fat: 11 Carbohydrates: 41 Fiber: 6 Protein: 10
Keywords: pumpkin pancakes
Photos by: The Wooden Skillet.