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!
Thanks for the yummy recipe! It’s nice having a good pancake recipe to go to when we’re out of eggs… especially if it includes pumpkin. 🙂
You can see my post about it here: http://busymomrecipes.com/breakfast/pumpkin-pancakes-eggs/
Lol, somehow I am envisioning the mayor from “Cloudy with a Chance of Meatballs” here with the food requests =0). This looks yummy! Great job! Do you have a preference of spelt over wheat for a particular reason, or is it just what you might have on hand? We do a lot of different flours here since my son is GF and I do a lot of Trim Healthy Mama meals, so really all flours are used =0)
Holy yum these look deliciously amazing! I have some Spelt berries in the fridge waiting to be ground, so this is perfect. BTW, my brain is on overload with all the great recipes you have on your site — seem to be thinking about food ALL of the time now! Thank you for your awesome work. 🙂
Hi Katie! Love your blog! I don’t have any Xanthan gum. What could I substitute for that? I want to make these pancakes this weekend. I love pumpkin any time of the year! I’ve recently started a GF diet per my doctor’s recommendation. Thanks!
These look AMAZING. I know what I’m making tomorrow!
I appreciate that so many of your recipes can be veganized. Baking can be so challenging and you’ve presented beautiful, healthy, delicious options. Thank you!
I just made these and they are amazing!! I love all of your pancakes, but these are my favourite so far. I added an egg to get more protein, but used all the same ingridients. I served them with maple syrup, fresh fruit and walnuts. Soooo good!! Thank you Katie!
I made these dairy free! I used sparkling water instead of milk and they turned out even fluffier and lighter. Yum AND it scales the calories back too because the water is calorie free.
Do I make lists? 😀 I’m going to Scotland in the fall and I have (serious control issues) a master list of lists in order to make sure I get everything done/purchased/researched.
I was just talking about pumpkin waffles with a friend of mine on Friday. I added cinnamon and nutmeg to the batter. It made for a wonderful flavour. It also got my daughter and I talking about pumpkin cookies and pumpkin pound cake. Now, if I have any left over, I will definitely be making pumpkin waf…pancakes! Not waffles. Yum.
would it work to make this batter and put it in the refridgerator overnight so I can have a quick breakfast in the morning? they look delicious:)