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!
I love pumpkin pancakes, and yours looks awesome with that scoop of ice cream on top. I’m a total list maker and definitely love crossing things off my to-do list!
Wow! I love pancakes but never thought I could make them with pumkin. Now I finally know what to do with the ones I get from my parents 🙂
Does anyone know of a delicious natural, sugar-free or low-calorie pancake syrup? I tried Nature’s Hollow, didn’t care for it.
Joseph’s brand is really great. They have a website you can order directly from. I have also found it at Whole Foods.
I LOVE Walden Farms Pancake Syrup- I can’t tell the difference!
Hey – with the gluten-free flour were they cooked in the middle? I have had the hardest time getting ANY recipe of gluten-free pancakes to seem cooked. They always are wet in the middle. About how long do you cook it before flipping? Thanks!
Yes…be sure to make them small enough. And, as it says in the recipe, be sure to smush down so there’s not extra batter in the middle.
hey! just made these pancakes again
during the holidays…for the umpteenth
time 🙂
here’s my technique for any pancake recipe
and I always use GF flour: when pouring
batter (under 1/4 C., I’d guess) I swirl the
batter in the hot pan (like you would when
making crepes). the center is never wet.
also…watch the heat of your pan closely…
too hot and the middle won’t get cooked
and the edges could brown…even burn.
this morning I added 1/8 tsp. unsulphered
molasses and a bit of powdered ginger.
used TJ olive oil spray at the start and
never had to re-spray the pan. (it nvr
got too hot). made 13 pancakes: each one
4 inches…my perfect pancake size!)
happy new year!
Cookie dough waffles sound amazing. I can’t wait for that recipe! 🙂
This recipe is my payday splurge (I always buy something on payday for a recipe I really want to try but don’t have all the ingredients for, like apple cider vinegar)! Looks delicious, and I’m like you, tons of papers with short lists or ideas all over, despite having a journal specifically for just that 🙂
So I think you answered this question but this is 1 serving? 🙂
Yes! Oatmeal Cream Pies were my request…glad to hear they are on your list. Hope to see them soon. Cookie Dough Waffles? That sounds SO YUMMY!
I love pumpkin pancakes, and these are fabulous. Yum!
Are the nutrition facts based on one pancake, or are serving sizes more than one pancake?
According to the nutrition info page: The nutrition information above is for a stack of EIGHT pancakes… But these pancakes are so healthy that you can easily eat all sixteen pancakes at once!