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!
Since you love getting requests, here is one to add to your 9 pages! 😉 Pumpkin Spice Molten Lava cake. I had one at Chili’s last year, but won’t be able to get one this year since I am now sugar-free and grain-free. I made something similar the other day but the inside wasn’t as spectacular, still soft and moist but it seems like they had something gooey on the inside. It had whipped cream, caramel and cinnamon-sugar on top of it O-O. Major sugar rush!!!!!
Posted now! https://lett-trim.today/2014/09/30/gooey-pumpkin-pudding-cake/%3C/a%3E%3C/p%3E
The taste was really good. I used sweet potatoe as that is what i had on hand. I thought i spread them out enough but still not enough as they were a tad soft in the middle. I will work on spreading them out more and cooking longer, trying not to burn them. I am going to bring some down to my little 1 1/2 year old friend who is going through a pancake only phase.
i do the same thing with lists…except i live in one room so they are all in one room. still manage to pile up and get “lost”. anywho…are these pancakes fluffy? i’d rather make them in the blender. any suggestions how not to “kill” the fluffiness by making them in the blender?
I made these today. I love anything pumpkin flavor and glad fall is coming. I did not get 16. I thought I was making them small enough and only ended up with 12. I tried to look up the calorie count for 12 and it is not working. I tried myfitnesspal.com and also caloriecount.com. I really like to know how much carbs and calories will be in my batch. Next time, I think I will add more milk.
Keep up the great recipes. I just finished off the No Bake pumpkin oatmeal cookies. They were addicting.
Amazing recipe!! I added some tiny apple pieces to the batter to lighten it up a bit and it works beautifully! Mine were fat free and made with wholemeal flour so I had to add a bit more milk (unsweetened almond). They didn’t stick to the skillet and the overall flavour was amazing!!
This is by far my favorite recipe on your blog now!! I added less milk for thicker, denser pancakes, my preference and OH MY GOD….. It really as like eating pumpkin freakin’ pie. I I think making them denser, fatter/thicker actually makes them more like pumpkin pie too. On my next off day, I wanna make this again… But I’m torn because I wanna try the tiramisu pancakes as well… Maybe make both? hahaha
Is there a secret for making pancakes perfect? I Made sure my cast iron and stainless steel frying pan were hot before putting the batter in but they still didn’t come out in one piece. I’ve had mixed result with different pancake recipes. They were delicious but broken-up-soggy-pancakes. Actually there were very delicious.
You just mean in general?
I would not recommend using cast iron for pancakes, as I’ve never had success with that with any recipe. Also making them smaller is always a good idea. After that, it depends on the recipe.
I’ve followed you since fall of last year when I found your site while doing a search for a cake without eggs for my son. I have kept your page open on my phone since- I’m always using your recipes. I’ve told pretty much everyone I know about how great you and your recipes are and, not to mention how beautiful you are. We aren’t vegan, we just think your recipes are fantastic and inventive. I never could understand why someone couldn’t create healthy recipes so you could eat the things you love every day. Well, finally some smart person did! So, thank you. I just made these pancakes for the first time and my teething toddler, who has not been in the mood to eat, was SHOVING them in his mouth. They were awesome- they taste just like pumpkin bread!
I’ve followed you since fall of last year when I found your site while doing a search for a cake without eggs for my son. I have kept your page open on my phone since- I’m always using your recipes. I’ve told pretty much everyone I know about how great you and your recipes are and, not to mention how beautiful you are. We aren’t vegan, we just think your recipes are fantastic and inventive. I never could understand why someone couldn’t create healthy recipes so you could eat the things you love every day. Well, finally some smart person did! So, thank you. I just made these pancakes for the first time and my teething toddler, who has not been in the mood to eat, was SHOVING them in his mouth. They were awesome- they taste just like pumpkin bread!
Katie, thanks for sharing this and all your amazing recipes 😉 As I sit here I’m enjoying these yummy pumpkin pancakes
These are the best eggless pancakes I’ve ever made!! I used ww flour and they still turned out light and fluffy. Also, I was out of pumpkin but had some leftover butternut squash purée. Practically the same thing, and with all the delicious spices you couldn’t tell the difference. 🙂 Thanks for this healthy take on one of my favorite breakfasts!!