Name: Healthy Pumpkin Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup milk (Note 1); 1 tablespoon distilled white vinegar (or lemon juice); 1/3 cup pumpkin puree (not pumpkin pie filling); 1 egg, at room temperature; 2 tablespoons unsalted butter, melted and slightly cooled (or vegetable oil); 1 teaspoon vanilla extract; 1 cup whole wheat flour (Note 2); 2 tablespoons granulated sugar (or maple syrup); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; 1/8 teaspoon ground nutmeg; ¼ teaspoon fine sea salt

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These healthy pumpkin pancakes are the best sweet breakfast to make during the fall. They’re made with 100% whole wheat flour, pumpkin puree, milk, eggs, and the perfect blend of cinnamon, ginger, and nutmeg spice.

I love making these healthy pumpkin pancakes in September and October. They’re light, fluffy, and full of delicious pumpkin flavor.

The most common mistake I’ve seen when people make pumpkin pancakes is that they’re too dense, too bland tasting, or too gummy in the middle.

After testing many pumpkin pancake recipes, I’ve finally found the ultimate balance of ingredients.

I’ve tested this recipe with regular all-purpose flour and whole wheat flour. My family prefers these pancakes made with whole wheat flour. It gives them a heartier taste and boosts the nutritional profile.

Table of Contents

Healthy pumpkin pancake ingredients

Milk: I use whole milk for this recipe, but I’ve also had success with 2% milk or oat milk as a dairy-free option.

Distilled white vinegar: When the vinegar is combined with the milk, it curdles to create a buttermilk-like consistency. You can also use fresh lemon juice if you prefer.

Pumpkin puree: I use canned pumpkin puree, E.D.SMITH^® Pure Pumpkin brand (which is available in Canada). A popular brand in the USA to use is Libby’s.

Egg: This helps bind the ingredients together.

Butter: I use unsalted butter, which gives these pancakes great flavor. You can use salted butter, but make sure to leave out the added salt in the recipe.

You can substitute with a neutral oil like avocado oil or vegan butter if you prefer.

Vanilla extract: This gives the pancakes good flavor.

Whole wheat flour: I use regular whole wheat flour because it’s easy to find at my local grocery store. Many healthy pancake recipes use a combination of both all-purpose and whole wheat flour, but this recipe using 100% whole wheat flour.

Sugar: This helps the pancakes to get nice and golden brown. I use white sugar, but you can substitute with pure maple syrup if you prefer.

Baking powder: This helps make the pancakes light and fluffy. Make sure your baking powder is fresh and not expired. I like to gently shake or stir the baking powder before measuring it out.

Baking soda: Whole wheat flour can be heavier than white flour, so using both baking powder and baking soda can help make the pancakes light and fluffy. It activates with the homemade buttermilk.

Spices: I use ground cinnamon, ground ginger, ground nutmeg, and fine sea salt in these pancakes. If you don’t have these spices, you can substitute with 1½ teaspoons of pumpkin pie spice.

How to make healthy pumpkin pancakes

Make the homemade buttermilk. In a large mixing bowl, add the milk and vinegar (or lemon juice if using). Stir together with a fork and let rest for 5 minutes. The milk will curdle slightly.

Mix the wet ingredients. Add the pumpkin puree, egg, vanilla extract, and melted butter to the homemade buttermilk mixture. Whisk to combine.

Mix the dry ingredients. In a medium bowl, add the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Use a whisk or fork to mix together until well combined.

Add the dry ingredients to the wet ingredients. Add the dry ingredients on top of the wet ingredients and gently whisk to combine.

You want to make sure there are no dry clumps of flour stuck to the bottom of the bowl. It’s normal for the pancake batter to be slightly lumpy. AVOID OVERMIXING THE BATTER.

Let the batter rest for 10-15 minutes. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.

Cook the pancakes. While the pancake batter is resting, heat a griddle or large nonstick skillet over medium-low heat. Once hot, brush the skillet with melted butter, ghee or cooking spray.

Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.

Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2-3 minutes. Confidently flip the pancake and let the other side cook for another 1-2 minutes, or until the pancake is cooked through.

Serve and enjoy! Serve warm with your favorite toppings.

What to serve with pumpkin pancakes?

I like to serve these pumpkin pancakes with butter and pure maple syrup. Below are some other suggestions:

Whipped cream
Fresh berries
Powdered sugar
Cranberry sauce and orange zest
Cream cheese frosting
Salted caramel sauce
Chopped pecans
Cinnamon, apple, or pumpkin butter

Make-ahead and storage instructions

Leftovers? Let the pancakes cool before storing them in an airtight container in the fridge for up to 3 days.

Can I save leftover pancake batter? Once the batter has been made, the baking powder and baking soda become activated. Leftover batter can result in flat and dense pancakes.

If you want to make the pancake batter the night before, pre-mix the wet ingredients and store it in an airtight container in the fridge. Mix the dry ingredients together and store, covered, on the counter.

In the morning, whisk the wet and dry ingredients together when you’re ready to cook the pancakes.

How to freeze pancakes: Let the pancakes cool before placing them in a single layer on a parchment-line sheet pan in the freezer for 30 minutes.

Remove the baking sheet from the freezer and stack the frozen pancakes in a freezer-safe bag with parchment paper between each pancake to prevent sticking. You can reheat pancakes in the microwave, toaster, or oven.

Can you add pumpkin to pancake batter?

Yes, you can add pumpkin puree to pancake batter. Whisk the pumpkin puree with your wet ingredients and add warming spices like cinnamon, ginger, and nutmeg to your dry ingredients.

Are pumpkin pancakes healthy?

Yes, they can be a healthy breakfast choice because pumpkin puree is rich in vitamin A, potassium, fiber, and antioxidants.

Keep in mind that the nutritional value of pancakes will depend on the toppings you choose, such as butter, powdered sugar, fruit, or maple syrup.

Please let me know how you like this healthy pumpkin pancake recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these pancakes as much as I do.