Start your day with these fluffy and healthy pumpkin pancakes! Made with pumpkin puree and whole grains, they are a tasty twist on a breakfast classic.
These pancakes are not only delicious but also packed with flavor. I love topping them with a drizzle of maple syrup or a sprinkle of nuts for extra crunch. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. Just ensure it’s pure pumpkin, not pumpkin pie filling which has added sugar and spices.
Flour: Whole wheat flour gives these pancakes a nutritional boost. If you’re gluten-free, you can swap it with oat flour or a gluten-free blend. I’ve tried both, and they work just as well!
Eggs: Eggs help bind the pancakes. If you’re looking for a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
Milk: Unsweetened almond milk is my favorite for these pancakes, but you can use any type of milk, including dairy or soy. For a creamier texture, full-fat coconut milk works beautifully too!
Maple Syrup: This adds a touch of sweetness. You can skip it, especially if your pumpkin puree is sweet enough, or substitute with agave syrup or date syrup.
How Do I Get Fluffy Pancakes Without Overmixing?
The key to fluffy pancakes lies in how you mix the batter. Once you combine the wet and dry ingredients, stir gently. Overmixing can lead to tough pancakes because it develops the gluten in the flour. A few lumps are perfectly fine!
- Slowly add the wet ingredients into the dry ingredients.
- Use a spatula or wooden spoon and mix just until combined.
- Let the batter rest for a few minutes. This allows the flour to hydrate and results in a lighter pancake.
Following these tips will help you achieve pancakes that are wonderfully fluffy and delicious!
Healthy Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup whole wheat flour or oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 tbsp maple syrup or honey (optional, for light sweetness)
- 1 tsp vanilla extract
- Cooking spray or a small amount of coconut oil for cooking
- Optional toppings: chopped pecans, butter or whipped cream, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes for cooking, making it a quick and easy breakfast option. Total time is around 20-25 minutes from start to finish!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, add the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger (if using), and salt. Whisk them together until well combined. This will ensure even distribution of the ingredients for fluffy pancakes!
2. Combining the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then, add the pumpkin puree, almond milk, maple syrup (or honey), and vanilla extract. Whisk these together until everything is well incorporated and smooth.
3. Mixing It All Together:
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir everything together until just combined. Remember, it’s okay if the batter is a little lumpy—this is what makes the pancakes fluffy!
4. Cooking the Pancakes:
Heat up a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of coconut oil to prevent sticking. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flipping the Pancakes:
Gently flip the pancakes using a spatula and cook for another 2 minutes or until they turn golden brown and are cooked through. Make sure to adjust the heat if necessary to avoid burning!
6. Serving:
Once cooked, transfer the pancakes to a plate and repeat the process with the remaining batter. Serve warm and top with your choice of chopped pecans, a dollop of butter or whipped cream, and a drizzle of maple syrup for that extra touch of sweetness.
Enjoy your healthy and delicious pumpkin pancakes! Perfect for a cozy breakfast any time of the year!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to use pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Can I Make These Pancakes Vegan?
Yes! Substitute the eggs with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. This will help bind the ingredients together while keeping them plant-based.
What Can I Use Instead of Whole Wheat Flour?
If you prefer a gluten-free option, oat flour works great. You can also use a gluten-free all-purpose flour blend, which will keep the pancakes fluffy and delicious!
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet until warmed through. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a zip-top bag. They will keep for about 2 months in the freezer.
