Healthy Pumpkin Pancakes with their fluffy texture, signature orange hue, and autumn spices have special powers to make life feel delightfully, deliciously fall.
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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 (just like these truly classic Fluffy Pancakes!).
Tip!
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.
The Ingredients
- 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!
The Directions
- 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!
Storage Tips
- 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.)
Storage 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.
What to Serve with Pumpkin Pancakes
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.
While this isn’t a recipe for healthy pumpkin pancakes oatmeal, you can easily add a little pumpkin puree and pumpkin spice to my Oatmeal Pancakes, or swap some pumpkin for the banana in my Banana Oatmeal Pancakes.
Healthy Pumpkin Pancakes
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Ingredients
FOR THE PUMPKIN PANCAKES:
- ¾ cup nonfat Greek yogurt
- ¾ 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
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoons ground cinnamon*
- ½ teaspoon ground ginger*
- ⅛ teaspoon ground nutmeg*
- ¾ 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
- Butter
- Chopped toasted pecans
- Vanilla greek yogurt
Instructions
- 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.
Notes
- *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.
Nutrition
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I used whole wheat flour and I was amazed at how these turned out! I barely even tried and they came out perfectly .
Great to hear Abbie, thank you!
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!
Glad it work, Lacey! Thank you for the feedback!
These are delicious! I used vanilla almond milk & vanilla & plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 & 4 & they loved them. They are yummy without the chocolate chips & maple syrup too. Will definitely make again!
Glad it worked out for you Marissa, thank you!
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!
Glad it worked out for you Tess! Thanks!
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!
So glad to hear Jenny! I have’t tested it out so I am not sure. If you decide to experiment, I’d love to know how it goes!
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!
Great to hear, thank you Emily!
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.
I’m sorry to hear you had trouble with the recipe, Beth. Are you saying your batter was too runny? Pancakes can normally be salvaged with just adding a little more flour if you find them to wet.
Loved it – perfect fall breakfast :) I piped a cinnamon-butter-brown sugar swirl onto them as they cooked, and it really elevated them!
So glad to hear, thank you Hannah!
A big hit—my kids devoured these!
Wonderful! Thank you Laurie!
I made these pancakes this morning and served them with butter, chopped crispy candied pecans and a light drizzle of maple syrup. They were fabulous! Thank you for a truly FLUFFY pumpkin pancake recipe! I had just about given up on pumpkin pancakes because they’re always so floppy (as my daughter puts it 😂). We’re saving the recipe for more Sunday morning breakfasts!
Makes me so happy to hear, Shell! Thank you!