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!
these are amazing! have made them 2X
and didn’t use the x. gum and did NOT
need it. used nuts.com gf flour mix.
upped the cinnamon. yummy. thnx katie!
Pumpkin Pancakes + Pumpkin Peanut Butter = Pumpkin-tastic
Everyone should try it once. Mmm. 😀
Yummmm…I tried these this morning…and dropped in some chocolate chips!
Quick question Kate if Bobs gf flour is 100 per 1/4 cup how does the calories in these pancakes turn out so low? I know dumb question, try to bare with me please. And thanks for the great recipes!
These didn’t turn out for me unfortunately :/ Followed the recipe, made small pancakes, and smushed them down until virtually paper thin – still wouldn’t cook through! Seems other commenters had the same problem so I’m not sure what when wrong. When I made the pineapple upside down pancakes they turned out beautifully!
I tried these today with some store bought canned pumpkin. The pumpkin tasted weird on its own but purred and as pancakes it was soooo delicious!
I didn’t put sweetener into the dough but sprinkled some cocoa-powder and agave-sirup on top and dipped the pancakes in soy-yoghurt because I had no ice-cream.
The perfect breakfast for a rainy Sunday.
Katie, you’ve outdone yourself! I love these pancakes so much!! For a little extra excitement, I add some mini chocolate chips. The past couple of weeks, my Saturday morning has not been complete without these. Love all your recipes but this one is definitely is a true favorite. BTW – I follow your directions to a T except for the addition of choc chips! I use white whole wheat flour, canned pumpkin, stevia powder, a little over 1/2 cup of almond milk, and 1 tsp oil and they always turn out.
I had the same multi-list problem, and just started a list notebook which I add to all the time.
I made the pumpkin pancakes this morning and definitely will not be the last time I make them! Everything I have made off of Katie’s website has been delicious and these continued that trend. Plus I like that the portion size is such that you actually get enough food to eat. 🙂 I paired this with some scrambled egg whites for the protein and had an awesome, filling breakfast. I actually made a second batch to throw in the freezer so I have something delicious and nutritious on those mornings when you are running behind.
I dont have stevia do i need to use it in the recipe if so what can i use instead of stevia please help! ☺️
There is already a stevia free option listed in the recipe. 🙂