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!
Just made these. They’re awesome!
Made these for Saturday morning breakfast for my little boys. They turn out just like the ones you get in a (good) restaurant! Love them
Wow I made these for Thanksgiving breakfast and they were heaven! I used the all purpose flour option and 1/2 cup of hemp milk. They had a great consistency and flavor. I didn’t substitute anything- I will say though I made this recipe twice because there is no way to get 16 pancakes out of this recipe. It makes 8 small pancakes (like about 5″ diameter”) which isn’t quite enough for two hungry adults. So I made it twice and we were stuffed. So Double or Triple this recipe! Delicious!!!
Really enjoyed these – thanks for such a delicious recipe.
I know this SO defeats the purpose of the recipe, but can you sub the pumpkin puree for Greek yogurt?
Pumpkin Pancakes are delicious. Recommend using a good quality maple syrup.
Hi Katie,
I left a post last fall about how these awesome pancakes were the ONLY thing I could get my two year old to eat at times and I was wondering how I could make a larger batch. Doubling the recipe isn’t as good as it could be- the consistency is kinda mushy. Any help is really appreciated! Thanks again!
Oops, trying to print this recipe on my mac and it is blank except for the title. Hope this input is helpful.
Ok seriously – I have made these every day for a week so far and see no end in sight!! The recipe actually only makes 7 pancakes but that’s good because it’s quicker to Cook! I spread some pumpkin butter on top, then I cut up some Jones natural sausage and mix it up with my cut up pancakes and maple syrup and have with my pumpkin spice coffee and it’s like autumn heaven every morning 🙂 this is great!! Love it 🙂
Thank you so much for including the new Weight Watchers points with all of your recipes. I’m just starting the program, and trying to make my food interesting yet still stay within my points.