Sixteen fat, fluffy, irresistible pumpkin pancakes… for less than 250 calories!
I love getting recipe requests.
My list of things to make is now nine pages long… not exaggerating.
Included on the list are ideas such as: Nutella Cheesecake Squares, Cauliflower Pizza Crust, Oatmeal Crème Pies, Coconut Layer Cake, and Cookie Dough Waffles.
Without a doubt, the most-requested recipe over the years has been for pumpkin pancakes.
So finally this week I’m able to cross it off the list.
I kind of love crossing things off my to-do lists.
I’m strange like that.
I make lists all the time, on whatever scrap paper happens to be available when an idea comes into my head.
The only problem is I’ll start a list and then be in a different room when I get another idea.
So I just start a new list.
And then I have a million pieces of scrap paper floating around the house and never cross everything off any of them, which means none of the lists are ever thrown out. 😕
Bursting with spicy cinnamon, pumpkin pie spice, and a hint of pure vanilla extract, these sweet pumpkin pancakes are the perfect indulgent-yet-healthy recipe for Fall.
It’s like eating pumpkin pie for breakfast!
Pumpkin Pancakes
Pumpkin Pancakes – The Perfect Fall Breakfast!
Ingredients
- 1/2 cup spelt, all-purpose, or Bob’s gf flour
- just under 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- only if using gf flour, add 1/4 tsp xanthan gum
- pinch stevia, or 2 tbsp liquid sweetener of choice
- up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
- 1/2 tsp white or apple cider vinegar
- 1/4 cup + 3 tbsp pumpkin or sweet potato puree
- 2 tsp oil or 1 extra tbsp pumpkin puree
- 1 tsp pure vanilla extract
Instructions
Pumpkin Pancakes Recipe: In a medium bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot, drop small ladles of batter onto the skillet. Be sure to spread out the batter so it doesn’t sit in the middle of each pancake. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Makes about 16 pancakes the size of the ones in the photos. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. (Pancakes in the photos are made with the gluten-free flour option.)
Links Of The Day:
12 healthy and super delicious ways to have pumpkin at breakfast, including cinnamon rolls, breakfast cookies, and pumpkin grilled cheese!
Do you have a coconut flour pumpkin recipe? I worry about experimenting myself since I am brand new to using coconut flour.
Did you ever try the coconut flour? I was just about to start figuring out a coconut flour and monk fruit sweetener version of these and any insight would be helpful…
I made these this morning and they stuck to the cast iron pan. I added more oil and thinned the batter a bit with additional milk, yet they still stuck; torn the pancakes up. What went wrong?
Hmm I’ve not had that problem with these but find that nonstick pans work much better for pancakes in general, especially vegan pancakes. For a no fail solution, have you tried this method? https://lett-trim.today/2017/08/06/how-to-make-pancakes-not-stick-to-the-pan/%3C/a%3E%3C/p%3E
Do you think this would work if I used almond or coconut flour? I know it would take less due to the density. Thank you for all your wonderful recipes!
This is my first time making one of your recipes, and I’m glad I did. They were freakin’ amazing! A couple questions though regarding the pancakes. How big do yours come out? I only got 10 pancakes using an 1/8 cup to measure them out. Is that too big? I used 1/2 cup milk. If i had used another 2 tbsp, would that have made that big of a difference? And can this recipe be doubled without screwing up the end result?
I also wanted to tell you that I read a couple of your posts about you, and just wanted to say thanks for being you. Thank you for being honest, for not taking advantage of those you come to your site, for loving food and having chocolate with breakfast and for making recipes that are real world recipes that allow people to eat with out breaking the calorie bank. And I love that if I ever wanted to I could 16 of these beauties! Thank you!
Hers are pretty small (look at the buttery spread for reference). I have doubled the recipe before! Sometimes you need to adjust the liquid but otherwise it works well.
Lovely idea! I have some pumpkin I am cooking just now and I wasn’t sure of what to do with it, but you just gave me an idea! I will be making my own version of this recipe and if you don’t mind, and if with my changes it works well and I post it in my blog, I’d like to share this post as the source of the inspiration!
Thanks!!!
Made these today – it was the perfect amount for two adults to eat for breakfast. I sliced up some strawberries to toss on top of the pancakes because that’s what I had. I used a bit extra pumpkin instead of the oil, and they were still a great consistency. They were surprisingly slow-cooking (normally I burn pancakes by accident). These were delicious!
…and next time, I plan to put some mini chocolate chips into the pancakes. Unfortunately, I forgot to do that today!
These are very good. I doubled the recipe, used half almond and half white flour. (I’m going to have to use what I already have, sometime…) I made a glaze with almond milk and some cream cheese frosting I’d made for your pumpkin cake last weekend, warming it up and adding cinnamon, ginger and allspice. My daughter and I both really liked these. I used some real maple syrup too, as I ran out of my trial glaze. I only got 6 pancakes out of a double recipe, so I assume I make them much larger than you would. I ran out of glaze before these last pancakes were made, so these are without topping. YUM, Thank you, again. Now, what to make next??
My batter was so thick i only got about 6 pancakes even after adding 1/4 c water… Should i have kept adding water until it was runny enough to pour? These were more like spread onto the pan.
It would have been nice to see in the Instructions (or Intro) that you MUST make these small for them to cook properly! I doubled the recipes so I could have NORMAL sized pancakes, and they were heavy and wet in the middle. Then I see farther down in the Comments afterwards that the size matters!
Honestly, the ingredient proportions seem overly weighted towards the wet, so I don’t know how they’d turn out better even so. My family prefers a lighter texture, so I have to say these are a miss. (OTOH your Crustless Pumpkin Pie is a new favorite!)
Unfortunately sometimes recipes can’t be doubled, and this is one of those! https://www.cookinglight.com/cooking-101/techniques/baking-problems#baked-goods (9 of 36)