Start your morning right with these fluffy, healthy pumpkin pancakes. Perfectly spiced, packed with nutrients and toddler-approved. Adding pumpkin puree gives them a light, tender texture that just might make you feel like you’re biting into a slice of pumpkin pie.
Why you’ll Love
- Quick: Ready in just minutes, these are ideal for weekday mornings or lazy weekends alike.
- Flavor and Nutrient-Packed: Not only are these packed with seasonal pumpkin flavor and warm spices, they are also made with wholesome ingredients you can feel good about, Plus the pumpkin puree adds a creamy texture and a boost of nutrients. It’s a win-win for everyone including picky eaters.
Ingredients
Eggs
Milk of Choice (I use unsweetened almond milk)
Rolled Oats
Pumpkin puree
Maple Syrup
Baking Powder + Fall Spices
How to Make
Make the batter: in the blender, add all ingredients. Blend on high until just combined, scraping down the sides as needed.
Cook pancakes: Heat a non-stick pan over medium heat. Add 1 tsp of oil. Once oil is hot, pour the pancake mix to make 4-inch pancakes. Once the pancakes are slightly bubbling and getting golden brown on the bottom flip and continue to cook a few minutes longer til golden brown. The center should be slightly firm to touch!
Enjoy: top maple syrup, whipped cream or pecans!
Success Tips and Tricks for Fluffy Pancakes
- Don’t overblend – this will lead to pancakes that are too dense.
- Add baking soda last and cook immediately after blending. If the batter sits too long, the baking powder can lose its rising power.
In a Rush?
To save you time, try:
- Instead of measuring out the cinnamon, cardamom, allspice and ginger – substitute these 4 spices for 2 tsp of pumpkin spice.
How to Store
Store in an airtight container in the fridge for 3-4 days (if they last that long!)
Print
Healthy Pumpkin Pancakes
- Total Time: 10
- Yield: 8 small pancakes 1x
- Diet: Vegetarian
Ingredients
- 2 eggs
- 1 cup milk of choice
- 2.25 cup rolled oats
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp ginger
- pinch of salt
- oil for cooking
Instructions
Make the batter: in the blender, add all ingredients. Blend on high until just combined, scraping down the sides as needed.
Cook pancakes: Heat a non-stick pan over medium heat. Add 1 tsp of oil. Once oil is hot, pour the pancake mix to make 4-inch pancakes. Once the pancakes are slightly bubbling and getting golden brown on the bottom flip and continue to cook a few minutes longer til golden brown. The center should be slightly firm to touch!
Enjoy: top maple syrup, whipped cream or pecans!
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast