pumpkin pancakes recipe

When you&#039;re having a fall breakfast or brunch, whip up a stack of my Pumpkin Buttermilk Pancakes recipe and savor the sweet and warm spices!

Pumpkin Buttermilk Pancakes Recipe

(16floz/480 milliliters) buttermilk

pumpkin puree

eggs ((at room temperature))

vanilla extract

(1 ounces 28 grams) butter, melted

(10 ounces 284 grams) all-purpose flour

(2½oz/71 grams) whole wheat flour

(1½oz/43 grams) dark brown sugar

baking powder

pumpkin pie spice

salt

baking soda

butter ((for cooking))

Butter and maple syrup ((for serving))

Set a nonstick skillet or griddle pan on the stove over medium-low heat.

In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.

In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.

Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet.

Once bubbles have formed on the surface of the batter, flip the pancake and cook the other side.

Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.

Serve immediately with butter and warm maple syrup.

These Healthy Pumpkin Pancakes are on repeat in our kitchen this fall! They are light, fluffy, and so easy to make! Packed with warming spices and finished with a drizzle of maple syrup!

Healthy Pumpkin Pancakes Recipe

soy milk

apple cider vinegar

eggs

granulated sugar ((we like brown sugar))

whole wheat flour

tsp baking soda

pumpkin pie spice (or more to taste)

To a medium bowl, add milk and vinegar. Mix and let it rest for 5-10 minutes.

Buttermilk

Next, to your buttermilk, add eggs, pumpkin puree, sugar, and oil. Mix until well combined.

To a separate bowl add the dry ingredients- flour, baking soda, salt, and pumpkin pie spice. Mix well.

Add the dry ingredients to the wet ingredients and use a spatula or a wooden spoon to gently mix together. Be sure to NOT overmix! Having a few clumps is okay and even recommended.

Batter

Heat a large cast-iron skillet or a non-stick pan over medium heat. Add 1 tsp oil. Once hot, reduce the heat to low. Pour ¼ cup batter and use the cup to form a circle. Cook for 3-4 minutes. Once the edges appear dry and there are bubbles at the top, flip gently. Cook for another 2-3 minutes on the other side. Repeat with the rest of the batter until all pancakes are done.

Serve immediately and top with desired toppings. We like maple syrup, yogurt (plant-based or regular), and toasted pecans.

Cooking

Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!

Healthy Pumpkin Pancakes

nonfat Greek yogurt

milk ((I used 1%))

butter (plus additional for cooking the pancakes)

½ cups white whole wheat flour

cinnamon*

ginger*

nutmeg*

pumpkin purée (pure pumpkin; NOT pumpkin pie filling)

sugar

maple syrup

Butter

pecans

Vanilla greek yogurt

Whisk

In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

In a small bowl or saucepan, melt the butter. Set aside to cool.

Flour

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

Yogurt

To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

Preheat

To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.

Cook

Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

Serve

Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

Worst pancake recipe ever! Way too much liquid to dry ratio, had to toss the whole batter. I could have put it in a baking pan and baked a cake! What a waste of ingredients and time.

Have made a ton of various pancake recipes for my fam and this by far was the family favorite!!! Absolutely delicious and the right consistency and not difficult to make!

This is my family’s favorite pancake recipe!! I’m too afraid to waste a whole batch but could I put this recipe as is in muffin tins and make muffins out of the batter??
As a mom I don’t always have time to make the pancakes…thanks!

I don't usually review recipes when I make drastic changes, but this one was just soooo good!

I switched out the melted butter with applesauce, added a bit more milk to achieve the batter texture I wanted (due to the applesauce...), replaced half the eggs with egg whites, and omitted the added sugar (since I spread sweet stuff on the pancakes after cooking). 

Overall I think it was the whole wheat flour with the pumpkin and spices that really made it. It's a good combination, and all the stuff I changed couldn't screw it up!

These are delicious! I used vanilla almond milk &amp; vanilla &amp; plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 &amp; 4 &amp; they loved them.  They are yummy without the chocolate chips &amp; maple syrup too. Will definitely make again!

Awesome recipe! I changed the flour to part oat flour and part casava/almond/coconut blend. I also added some scoops of collagen and whey protein to add more protein. They were amazing! I can't wait to make them again!

I used whole wheat flour and I was amazed at how these turned out! I barely even tried and they came out perfectly .

Absolutely delicious!  Only had AP on hand but made anyways &amp; everyone enjoyed it!
Thank you for a great recipe &amp; I look forward to making it w oat flour &amp; when I can find it, white whole wheat flour (my grocery stores don’t carry it)

Vegan pumpkin pancakes are made with budget-friendly pantry ingredients for a healthy fall recipe that’s so delicious you’ll be making it all year long! Gluten-free, dairy-free, nut-free, and vegan, they’re bursting with flavor and nutrients for a hearty breakfast you can feel good about eating. Serve them warm with maple syrup, nut butter, and more!

Vegan Pumpkin Pancakes (Gluten-Free)

pumpkin purée

milk

Tablespoons maple syrup +

¼ cup (120 grams) oat flour

aluminum-free baking powder

cinnamon

In a large mixing bowl, whisk the pumpkin purée, non-dairy milk, apple cider vinegar, and maple syrup until smooth and creamy. Alternatively, place the ingredients in a high-speed blender, and blend until smooth.

In a second bowl, whisk together the oat flour, baking powder, baking soda, salt, and spices. Working in batches, combine the dry ingredients with the wet in a large mixing bowl or blender. Mix until just combined and a thick, smooth batter is formed.

Let the batter sit for 10 minutes to thicken (see notes for tips). *If the batter is too thick to spoon onto a pan, mix in 1-3 Tablespoons of non-dairy milk to thin it out.

Heat a non-stick frying pan or griddle over medium to medium-low heat. Grease the pan with avocado oil or refined coconut oil.

Using a ¼ measuring cup, spoon equal portions of batter onto the pan. Cook for 2-3 minutes on one side or until the edges are dry and set and bubbles begin to form in the center of the pancakes. Gently flip, and cook for an additional 1-2 minutes or until golden brown.

Repeat, greasing the pan between each batch, until all batter is used.

Serve, and top with maple syrup or toppings of choice.

Store in an airtight container in the fridge for up to 3 days.

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The most viewed pumpkin pancakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Buttermilk Pancakes Recipe

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The most viewed pumpkin pancakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine