Healthy Pumpkin Pancakes with their fluffy texture, signature orange hue, and autumn spices have special powers to make life feel delightfully, deliciously fall.
Or autumn. I think it sounds very fancy to call it autumn, don’t you?
Today is the first day of fall (or autumn—you do you), a season that I don’t mark so much with a date on the calendar as I do a certain, telltale feeling in the air.
I’m not one to rush into pumpkin season (after all, we still have the scrumptious Every Day Apple Cinnamon Pancakes in my cookbook to make), but I will admit to feeling a prickle of excitement the first time I leave my house and think I could use a chunky sweater right about now.
Whether you’re a PSL holdout or you’ve been making Healthy Pumpkin Bread since August 1, healthy pumpkin pancakes will start your season on a joyful note.
The Best Healthy Pumpkin Pancakes
These perfect pumpkin pancakes are:
- Spiced-So-Nice. Pumpkin is pretty bland on its own. It’s the spices that bring it to life, and these pancakes do not skimp.
- PACKED with Actual Pumpkin. While spices are important, I am of the mind that it’s cheating just to add them to something and dub it “pumpkin” (that’s pumpkin spice. Not the same!). You need ACTUAL pumpkin, and with a full 3/4 cup of pumpkin puree, these deliver.
- Healthy. Whole grains, Greek yogurt, and just the lightest touch of maple syrup to sweeten make them a nutritious way to begin your morning.
- Use Pantry Staples. Yes, I love buttermilk pancakes, but I don’t always have it around. These easy pumpkin pancakes use regular milk and the yogurt instead to help them become tender, tall, and fluffy.
How to Make Healthy Pumpkin Pancakes
Ready or not, fall has arrived, so let’s embrace it with tender pumpkin pancakes!
You’ll love the way these pancakes fill your kitchen with the scent of cinnamon and maple.
They bring everyone into the kitchen.
If you are making pumpkin pancakes for two, you’ll be happy to know that they are just as yummy reheated.
- Warm them in a toaster oven to lightly crisp the outsides (my fave) or in a skillet with a bit of butter.
- For a faster option with good results, reheat pancakes in the microwave.
- Pumpkin Puree. Pumpkin puree helps make these low calorie pumpkin pancakes. Pumpkin brings the flavor and moisture we need without breaking the calorie bank. Plus, it’s rich in vitamins and antioxidants.
- White Whole Wheat Flour. I love using white whole wheat flour in my recipes, because it bumps the nutritional content while keeping a light and fluffy texture.
- Nonfat Greek Yogurt + Milk. Instead of using buttermilk in this recipe, I opted to use nonfat Greek yogurt and milk in its place. The combination mimics buttermilk, giving the pancakes that classic, perfect texture.
- Baking Powder + Baking Soda. For light and fluffy pancakes.
- Spices. The ultimate fall spice trio! Cinnamon, ginger, and nutmeg make pumpkin taste like pumpkin.
- Eggs. Eggs give the pancakes structure.
- Pure Maple Syrup. For natural sweetness that perfectly complements the pumpkin.
- Vanilla. A must-have for cozy pancake goodness!
- Whisk the yogurt and milk together. Let rest for 5 minutes. Melt the butter. Whisk the dry ingredients together in a separate bowl.
- Whisk the remaining wet ingredients into the yogurt and milk mixture. Add the butter.
- Stir the wet ingredients into the dry ingredients. Don’t overmix!
- Drop batter onto a buttered skillet. Cook for about 4 minutes, then flip.
- Repeat until the batter is gone. DIG IN!
- To Store. Refrigerate pancakes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftover pancakes in a toaster oven, in a skillet with butter on the stovetop over medium-low heat, or in the microwave.
- To Freeze. Healthy pumpkin pancakes can be frozen for up to 3 months. Reheat from frozen. (To avoid a pancake clump, make sure to freeze pancakes fully before transferring them to a storage container. See below for tips.)
Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer frozen pancakes to an airtight freezer-safe storage container or ziptop bag.
Recommended Tools to Make this Recipe
- Nonstick Skillet. Make cleanup a breeze with a nonstick skillet.
- Mixing Bowls. This set of mixing bowls works well for preparing pancake batter.
- Whisk. This small whisk is the perfect size.
These healthy pumpkin pancakes give me all the fall feels! I hope they bring cozy, sweater weather feelings to your morning soon.
Frequently Asked Questions
You can make vegan pumpkin pancakes by adding a little pumpkin puree and pumpkin spice to my Vegan Pancakes recipe.
Healthy pumpkin pancakes are delicious on their own, but toppings take things to another level. The best toppings for healthy pumpkin pancakes are maple syrup, butter, toasted pecans, vanilla Greek yogurt, whipped cream, granola, or pumpkin butter. Almond or peanut butter is yummy with pumpkin too.
Healthy Pumpkin Pancakes
FOR THE PUMPKIN PANCAKES:
- 3/4 cup nonfat Greek yogurt
- 3/4 cup milk (I used 1%)
- 2 tablespoons butter plus additional for cooking the pancakes
- 1 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoons ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/8 teaspoon ground nutmeg*
- 3/4 cup pumpkin purée pure pumpkin; NOT pumpkin pie filling
- 2 large eggs
- 2 tablespoons pure maple syrup or granulated sugar or honey
- 1 teaspoon pure vanilla extract
FOR SERVING (Optional):
- Pure maple syrup
- Chopped toasted pecans
- Vanilla greek yogurt
- 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.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- 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.
- 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.
- 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.
- 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.
- *If you prefer, you can swap the spices in this recipe for 1 ¼ teaspoons pumpkin pie spice.
- TO STORE: Refrigerate pancakes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftover pancakes in a toaster oven, in a skillet with butter on the stovetop over medium-low heat, or in the microwave.
- TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer frozen pancakes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
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