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!
Ummmm… If you changed the amount of flour in the recipe, how on earth can you say you “followed the recipe exactly”? Sorry, but it is your own fault that your version did not turn out. I’d suggest googling to see that scaling recipes is not a good idea unless you are ok with a negative turnout. And saying you followed the recipe exactly is laughable.
Great recipe. My kids and I downed a double batch of these for breakfast, I served them with peanut butter and honey and they were so yummy. I love your website, so much awesome stuff here!
I haven’t tried any of your recipies yet! Looking forward they sound great and healthy
Thank you,I will continue to follow
Linda Schecter
Hi!
I just attempted to make these and I ran into a 2 major issues:
1. After mixing the wet and dry ingredients, the batter turned into a loose/soft paste. I also did not add vanilla extract, I used molasses as my sweetener and coconut milk as my milk choice(if this could have caused a problem?)
2. The pancakes stuck to the bottom of my cast iron skillet(which might have just been the skillet), but never seemed to cook all the way through even after they were almost burnt.
Please let me know what I should differently next time since I really want to try these!
Thanks!!
I would never recommend cooking pancakes in a cast iron skillet. I would use a nonstick skillet and they will do MUCH better there 🙂
These pumpkin pancakes are delicious! I’m about to make them a third time. Only thing is that the yield is WAY off. I double the recipe, and it still only makes about 10 small-medium size pancakes (I’m petite and I can eat 3 at a time). If this recipe makes 16 pancakes, they must be quarter dollar size.
These pancakes are amazing!! Thank you so much for creating this recipe and sharing it!
This recipe looks amazing and will be trying! I’ll be topping with fresh sliced fruit and organic honey. Can you freeze leftover pancakes? If so, how long do they last and how would you suggest reheating? (Cooking as a single person is difficult due to the huge amount of leftovers!)
I’m sure you can, and they would probably last about a month. Reheat in the oven or microwave.
These pancakes are great! Though, for people who are considering making this recipe, I would note that I only got about 6-7 pancakes from the batter rather than the 12-14 that Katie lists as the yield.
I made these today and they’re fantastic! It only made five pancakes though.
I made this recipe and it did not make 16 pancakes or anything even close to that (5 to be exact). Also, the consistency was mush….not in the correct pancake form at all. Just wondering what I could have done wrong?
I think you made them much too big, which would explain why they didn’t cook through in the middle either. The ones in the photos (and the ones I make when I make this recipe) are silver dollar size – you can tell from how big the butter is in the picture. Hope that helps!