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!
Pumpkin and Pancakes? These are two of my favourite things put together into one! 🙂 Thanks for another great recipe!!!
making these for breakfast 🙂
Yes, I love lists, and have learned not to trust my memory and that I need to write things down. I usually have multiple small lists (I don’t want a never-ending long list that I can’t finish in a day or two). I bought a small monthly planner that can fit in my purse for my goal of being more organized! Here’s hoping!!
hmmm… making these now… the flavor is great but they are so soft-set and are not cooking up firm. I used all-purpose flour and liquid sweetener. Seems more like a cupcake or muffin batter…
Just add more liquid until you get a pancake batter consistency. How much liquid did you use?
These were SO good! I just had them for breakfast with some homemade apple butter and am looking forward to the leftovers tomorrow :).
Thanks Katie!
Oh and I added a little extra cinnamon because I didn’t have pumpkin pie spice. Turned out great!
These sound very good. I just recently found your fantastic site and can’t believe some of the recipes you were able to transform and make them so healthy.
Do you have any plans to develop healthy imitations of Starbucks pastries. Cinnamon swirl Coffee cake, banana chocolate chip coffee cake, etc?
She has banana polka dot bread, which is banana bread with chocolate chips in it. And a raspberry coffee cake…maybe you could sub bananas for the raspberries and add chocolate chips to get banana choc. chip coffee cake?
Thanks! I will have to take a look at those.
I make a lot of lists, too! But I make them on Evernote. You should try it. It’s this online service (they have their app, too) and it helps you keep all your notes, recipes, and lists organized. And you get access to them from almost everywhere. It really comes in handy. 🙂
I made this recipe this morning for my kids and they were a big hit. My three year old devoured every last bite on her plate! Thanks for helping me to feed my kids foods that are good for them but that they’ll actually eat. You are a lifesaver CCK!
Yum – the addition of apple cider vinegar is intriguing too!
I used to have the same issue with lists. Two options for u that may help- get a small spiral notebook that will fit in your jeans/apron pocket and keep running lists. For me it was getting an iphone. I use the lists app and just make new lists when I think of other things I want to remember or gather info on. Hope that helps
These sound so good! I’m with you, girl — I LOVE making lists and crossing things off. I have so many Post-It notes around my desk at work, and I had the same problem with losing things sometimes until I found this free program download called Stickies. It’s essentially Post-It notes for your computer desktop, and you can resize, add different backgrounds, change the text / font / color… I love it!
Oh yeah — and for your phone (or tablet), try the Any.Do app!
About how much batter should I use per pancake? Quarter cup? Less? HELP! These looks wonderful!