Bring some autumnal flair to your mornings by whipping up a batch of my delightfully fluffy, secretly healthy Pumpkin Pancakes! These yummy fall-inspired flapjacks are made with just 10 basic ingredients and are the perfect way to celebrate the changing of the seasons.
It may still be hot outside, but in my heart and kitchen? It’s full-blown fall. Wishful thinking, I suppose—I wasn’t built for the Oregon coast’s humid heat. 🥵And don’t worry, I’m not one to start pushing for Christmas before Thanksgiving is over. Who in the heck ever wants autumn to end??
My daughter and I have been having a blast whipping up frosty pumpkin protein smoothies, pumpkin protein muffins, and copycat Starbucks pumpkin spice cold brews (I make hers are coffee-free 😉) every morning for the last week. Rather than getting bored with pumpkin spice everything, our enthusiasm only grows. What can I say? Like mother, like daughter!
So, when my sweet hubby requested pancakes last weekend, you know I had to put a pumpkin spice twist on it. This whole wheat pumpkin pancakes recipe was the result, and my girl and I couldn’t be more stoked about them. Not only are they primarily made with pantry staples, easy to mix up, meal prep-friendly, and loaded with our favorite flavor combo—they’re also fluffy AF!
Jump to:
- What are pumpkin spice pancakes?
- What do they taste like?
- Why You’ll Love This Recipe For Pumpkin Pie Spice Pancakes
- Ingredients Needed
- Substitutions
- How To Make Pumpkin Pancakes
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage & Reheating
- FAQs
- Fluffy Pumpkin Spiced Pancakes Nutrition
- Pricing Info
- Other pumpkin recipes
- Recipe
What are pumpkin spice pancakes?
This healthy pumpkin pancakes recipe combines your favorite diner-style flapjacks with the sweet n’ spicy flavor of my pumpkin pie cookies. Think earthy-sweet pumpkin, cinnamon, ginger, nutmeg, and cloves, but packaged up in a fiber-packed short stack of fluffy goodness all drizzled with maple syrup. YUM!
What do they taste like?
The first thing you’ll taste after digging in to these pumpkin pie pancakes is the unmistakable warmth of pumpkin spice buffeted by the mildly sweet flavor of real pumpkin. Since we use syrup as our sweetener, you’ll get faint undertones of another classic fall flavor: maple. A splash of vanilla gives off sweetly aromatic dessert vibes, accentuating the pumpkin pie-ness of it all.
Finally, swapping in whole wheat pastry flour adds a hint of nuttiness (not to mention health benefits), making these fluffy pumpkin pancakes even cozier and more crave-worthy. In short, they’re the morning glow-up your PSL-loving self has been missing!
Why You’ll Love This Recipe For Pumpkin Pie Spice Pancakes
- Easier Than Pie – I’ve never quite understood the original idiom—while making my from-scratch cranberry custard pie isn’t rocket science, it’s certainly not the simplest dessert out there. Anyway, this easy pumpkin pancake batter takes just 5 minutes to mix up before it’s ready for the griddle!
- Tastes Like Dessert, Eats Like A Meal – Between the 10 grams of protein and 8 grams of fiber per serving, these fall-inspired hotcakes have way more staying power than the refined carb-loaded pancakes you’d get at Denny’s. Plus, no sugar crash!
- Meal Prep Magic – Wanna streamline your mornings? Make these easy pumpkin pancakes on the weekend, then pop them in the freezer for a week’s worth of yum.
Ingredients Needed
As promised, this easy pumpkin pancakes recipe requires just a few staples. Here’s what to grab:
- Unsweetened Almond Milk – Opting for low-calorie plant-based milk helps keep the fat and calories in check.
- Pumpkin Purée – Forget fake flavors; we’re going for the real deal. Make sure you’re getting 100% pure pumpkin, not canned pumpkin pie filling.
- Pure Maple Syrup – While it’s important to note that maple syrup is still calorically dense and high in natural sugars, it has a few benefits over table sugar. First, it’s loaded with manganese and has a decent amount of other nutrients like potassium, zinc, calcium, magnesium, and antioxidants. Second, it scores 11 points lower on the glycemic index. Finally, maple is an iconic fall flavor! Make sure you’re choosing real maple, not the dyed and flavored corn syrup from popular brands like Log Cabin and Aunt Jemima.
- Avocado Oil – This neutral oil is loaded with heart-healthy fats, adding a lovely richness.
- Vanilla Extract – There are not very many desserts out there that don’t include vanilla; it adds a layer of warmth and sweetness that is expected from these pumpkin pie-flavored pancakes.
- Large Eggs – For binding the batter and adding a hit of protein. If you’re using liquid eggs from a carton, you’ll need a scant half cup.
- Whole Wheat Pastry Flour – While this flour produces similar results to all-purpose flour, it has the added benefit of whole-grain goodness. Plus, it has a slightly nutty flavor, adding a delicious layer of complexity AP just can’t match.
- Baking Powder – This powdered leavener is what helps these fluffy pumpkin pancakes rise to the occasion. If it’s been awhile since you last used yours, check if it’s still active by adding a splash of hot water to a small bowl with a tiny spoonful of baking powder. If it fizzes and bubbles, you’re in business.
- Pumpkin Pie Spice – One bottle with all the spices you need. So simple!
- Salt – A touch of seasoning helps emphasize all the yummy fall flavors. I recommend using fine sea salt or kosher salt instead of iodized table salt for the best-tasting results.
Substitutions
As a Registered Dietician, I’m fully aware that your pantry might look different from my pantry. Here are some easy swaps to try if needed:
- Unsweetened Almond Milk – Feel free to use any dairy or plant-based milk of your choice. Note that the nutritional facts will change depending on what you use.
- Pumpkin Purée – Plain puréed sweet potato or butternut squash will also do the trick!
- Pure Maple Syrup – Feel free to swap in another liquid sweetener like agave, honey, or brown rice syrup.
- Avocado Oil – Any neutral-flavored oil will work, but try to aim for a heart-healthy one like canola. You could technically use olive oil, but it’ll impart a savory flavor.
- Vanilla Extract – You’re welcome to use an equal amount of vanilla paste or vanilla powder. You could also double down on the maple goodness and substitute ¼ – ½ teaspoon of vanilla in favor of maple extract.
- Large Eggs – You’ve got lots of options for egg substitutes. I recommend several in the “variations” section below.
- Whole Wheat Pastry Flour – You can blend up a similar flour using a 50/50 split of all-purpose and whole wheat flour. White whole wheat flour should also work.
- Baking Powder – Any of these baking powder substitutes should work.
- Pumpkin Pie Spice – If you’re fresh out, raid your spice cabinet and make your own. You can also use the warming spice blend of your choice like chai masala or a personal blend of your favorite cozy-boosters like cinnamon, ginger, allspice, nutmeg, cloves, cardamom, and star anise.
How To Make Pumpkin Pancakes
Step 1: Whisk Wet Ingredients. In a large mixing bowl, whisk together the almond milk, pumpkin, maple syrup, oil, and vanilla. Whisk in the 2 eggs.
Step 2: Add Dry Ingredients. Whisk in the flour, baking powder, pumpkin spice, and salt until just combined and only small lumps remain.
Step 3: Cook. Preheat a large skillet over medium-low heat. Once heated, spray with cooking oil and drop ⅓ cup of the batter onto the pan. Cook for 2-3 minutes, or until the pancake starts to bubble and the edges no longer look shiny.
Step 4: Flip the pancake and cook another 1-2 minutes or until done through the middle.
Step 5: Repeat this process until all pancakes are cooked. Serve!
Optional Variations & Dietary Adjustments
As much as I love these pumpkin puree pancakes, I know there’s a wide range of dietary needs out there. Here are some easy ways to make this recipe work for you:
- Gluten-Free Pumpkin Pancakes – While I haven’t tried it myself, I imagine your favorite cup-for-cup gluten-free all-purpose flour blend should work. Just remember to wait to add the baking powder until you let the batter rest for 30 minutes. The resting period ensures the flours can rehydrate and don’t leave a gritty texture.
- Salt-Free Pancakes – While there isn’t a ton of sodium in this recipe, some of you may have strict no-salt diets. While there’s no exact match, I recommend using orange zest for added brightness.
- Egg-Free/Vegan Pumpkin Pancakes – I recommend using either a commercially produced vegan egg substitute (e.g. JUST Eggs or Bob’s Red Mill), flax or chia eggs (1 tablespoon of seeds + 2.5 tablespoons water per egg), plain yogurt (¼ cup per egg), nut butter (2 tablespoons per egg), or aquafaba (3 tablespoons per egg).
- Add-Ins – Feel free to get creative adding dried fruit like Craisins, sliced bananas, nuts & seeds, or any other yummies you’re feeling. My husband is currently obsessed with pumpkin chocolate chip pancakes while I’ve been loving pumpkin pecan pancakes—you do you!
Serving Suggestions
These fluffy pumpkin pancakes are like a cozy autumn hug on a plate, and the ways you can enjoy them are endless! Here are a few fun ideas to make your breakfast even more delicious:
- Pump Up The Pumpkin. Pair your flapjacks with a steaming pumpkin spice latte or a frosty pumpkin spice cold brew for the ultimate fall vibes.
- Sweeten The Stack. Slather on some rich pumpkin butter or creamy maple butter for an extra indulgent treat.
- Maple Madness. Jazz up your maple syrup by adding a sprinkle of chopped toasted pecans and some pumpkin pie spice for an extra hit of flavor.
- Diet Be Darned. Top your stack with a dollop of whipped cream and a drizzle of caramel sauce for a dessert-worthy breakfast.
- Sweet & Salty. Go savory with a side of crispy air fryer turkey bacon and a fried egg—trust me, the sweet and salty combo is next-level.
- Presentation Props. For a festive twist, use leaf- and pumpkin-shaped pancake molds to really get the sweater season vibes going.
Recipe Success Tips
- Test a dribble of batter. I don’t know why, but the first pancake is always the worst. Scratch that. I DO know why—it’s because I usually rush to get the batter on the pan before it’s properly heated. To ensure yours is good to go, make a pancake small enough for a hamster with a little bit of batter.
- Manage the mess by using a pancake batter dispenser or a repurposed squeezable ketchup bottle. No more drips from the ladle!
- Try an electric griddle. If you want to bust out a big batch of pancakes in a short amount of time, you need plenty of surface area to cook and flip multiple at once.
- To keep the pancakes warm till serving, set a parchment-lined cookie sheet in the oven set to 200ºF. After each pancake is completed, pop them on the tray. Then voila! You can serve the whole family all at once. Look at you go!
Storage & Reheating
- Leftover pumpkin pancakes can easily be stored. Allow them to cool completely, then use small pieces of parchment paper to separate them as you stack.
- They’ll keep well in an airtight container or zip-top bag in the fridge for up to 5 days.
- They can also be frozen for up to 2 months.
- To serve, reheat in a toaster oven or oven, or use a dry nonstick sauté pan over medium-low heat.
FAQs
The main difference between pumpkin pie filling and pumpkin purée is that pumpkin purée is simply cooked and blended pumpkin with no added ingredients, while pumpkin pie filling is pre-sweetened, pre-spiced, and typically has artificial additives. Do not use pumpkin pie filling in place of purée, as it doesn’t allow you to control the end flavor.
It totally depends on the pumpkin pancake recipe! Mine are pretty darn virtuous—you can read my full RDN’s take below.
Ooops! Sounds like you didn’t cook them for long enough. I like to swirl the pan a little after adding the batter to get it a little thinner, which helps them cook faster. You just need to be a bit more patient! Also, don’t toss the gooey ones—just continue to cook them until the batter is cooked all the way through.
While nearly all of the ingredients in this easy pumpkin pancakes recipe are safe for Fido, the pumpkin pie spice (nutmeg is very toxic!) and avocado oil are not. If you want to share with your 4-legged friends, you can either omit these ingredients in favor of dog-safe alternatives ~or~ just use your leftover pumpkin purée to make these adorable pumpkin peanut butter dog treats.
Fluffy Pumpkin Spiced Pancakes Nutrition
These yummy pumpkin pancakes are a pretty balanced breakfast option, especially for something so sweet and delicious! Each serving comes in at 320 calories—totally reasonable for a satisfying morning meal. With 9 grams of fat and 10 grams of protein, you’ll stay full and energized through the morning.
The 8 grams of fiber is a standout here, thanks to the pumpkin and whole grains flour. That fiber is great for digestion and can help keep your blood sugar levels steady—great if you like to go nuts with the syrup drizzle. The sodium content is fairly low at 195 mg, so it shouldn’t push you over your daily limit, even if you’re watching your salt intake.
With 50 grams of total carbs (42 grams net), these pancakes give you the energy boost you need to start your day. If you’re pairing them with something like a protein-rich Greek yogurt or some fresh fruit, you’ll have a well-rounded meal that’s both nourishing and delicious!
Total nutritional content per serving is:
- Calories: 320 calories
- Total Fat: 9 grams
- Protein: 10 grams
- Sodium: 195 mg
- Carbohydrates: 50 grams
- Fiber: 8 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 ½ cups unsweetened almond milk: $1.38
- ½ cup pumpkin puree: $0.53
- ¼ cup pure maple syrup: $0.55
- 2 tbsp avocado oil: $0.37
- 1 tsp vanilla extract: $0.04
- 2 large eggs: $0.48
- 2 cups whole wheat pastry flour: $0.53
- 1 tbsp baking powder: $0.15
- 2 tsp pumpkin pie spice: $0.15
- ¼ tsp salt: $0.01
The total comes out to be around $4.19 or roughly $0.84 per serving!
Other pumpkin recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Fluffy Pumpkin Pancakes
Ingredients
- 1 ½ cups unsweetened almond milk
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup pure maple syrup
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups whole wheat pastry flour (or 1 cup all-purpose and 1 cup whole wheat flours)
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- In a large mixing bowl, whisk together the almond milk, pumpkin, maple syrup, oil, and vanilla. Whisk in the 2 eggs.
- Whisk in the flour, baking powder, pumpkin spice, and salt until just combined and only small lumps remain.
- Preheat a large skillet over medium-low heat. Once heated, spray with cooking oil and drop ⅓ cup of the batter onto the pan. Cook for 2-3 minutes, or until the pancake starts to bubble and the edges no longer look shiny. Flip the pancake and cook another 1-2 minutes or until done through the middle.
- Repeat this process until all pancakes are cooked. Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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