Fall in love with the best healthy pumpkin pancakes that make the perfect cozy autumn weekend breakfast! They’re packed with fiber and extra fluffy!
Pumpkin pancakes are one of the first pumpkin foods that made me fall in love with the season. Slow weekends when the leaves start to change and the airy golden light starts to come in through the window are perfect for enjoying a lovely stack of these pancakes!
In college anytime we hosted tailgates at our house, I would make the group pumpkin pancakes with white chocolate chips. I’ll always have fond memories fall in Michigan during college (go green!), football games, making pumpkin pancakes for the group.
For me it can be the middle of the summer, and I’m still up for these delicious gluten-free pumpkin spice pancakes.
Dairy & Gluten-free Healthy Pumpkin Pancakes
If you follow me on Instagram, than you know I take my pumpkin recipes (and pumpkin everything!) very seriously. This healthy pumpkin recipe is no different. I made these pancakes lower in sugar, dairy and gluten free in the hopes that no matter what type of diet you follow you can enjoy these on chilly autumn mornings next to the people you love. That means they are flourless pumpkin pancakes – made with oats to make them gluten-free.
Ingredients and Equipment for this Pumpkin Pancake Recipe
These healthy pumpkin pancakes are made with ingredients I am willing to bet are already in your pantry!
Ingredients to make this recipe:
- oats or oat flour
- pumpkin puree
- maple syrup
- coconut oil
- unsweetened almond milk (or any other non-dairy milk of your choice)
- vanilla extract
- pumpkin pie spice
- baking soda
equipment / utensils:
- measuring cups
- 1 mixing bowl for the dry ingredients
- 1 smaller bowl for the we ingredients
- wooden spoon for mixing the batter together
- pancake flipper
How to make the fluffiest healthy pumpkin pancakes ever
This is a one bowl pancake recipe requires just a few simple ingredients, and is a very low fuss and low mess to make. It’s easy enough to whip up quickly and there’s no shame in sneaking a taste of one while you’re cooking! The result is a golden brown stack of light and fluffy pancakes.
To make this pancakes recipe you’ll start by whisking together the flour, pumpkin pie spice, salt and baking soda. In a separate bowl whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, coconut oil or melted butter, almond milk, and vanilla. Next add the wet ingredients to the try and mix together with a wooden spoon.
Heat the griddle and spray with cooking spray or add butter to ensure the pancakes won’t stick. Use a 1/4 cup to portion out the pancake batter (this ensures you get perfectly portioned uniform pancakes!).
Once you start to see the edges bubble, that is a sign that you’re pumpkin pancake is ready to be flipped! Repeat with remaining batter and enjoy!
These pancakes also freeze well, so if you need to make them in advance, that’s an option too.
what makes these pumpkin pancakes healthy
- Both oats and pumpkin are a great source of fiber, so you can feel good knowing that your are starting your day with a stack of pancakes that packs nutrition and will fill you up for breakfast too!
- Pumpkin also contains vitamin A, E, C and minerals like potassium and magnesium. It’s a fall superfood, y’all!
- I used maple syrup to lightly sweeten this stack to keep them lower in sugar than your typical pancake. I Iike to mix in chocolate or white chocolate chips into the batter for a little extra sweetness on occasion too.
The Best Healthy Pumpkin Pancakes
- small mixing bowl
- Medium bowl
- 1 cup pumpkin puree not pumpkin pie mix!
- 1 1/4 cup oat flour*
- 2 tbsp. coconut oil or butter melted
- 1/2 cup unsweetened almond milk
- 2 tbsp. maple syrup
- 2 eggs
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. salt
- optional toppings or mix-ins: mini chocolate chips white chocolate chips (my personal favorites), berries, maple syrup, peanut butter, pecans
- In a small mixing bowl, stir together the pumpkin puree, eggs, almond milk, melted coconut oil, maple syrup and vanilla extract.
- In a medium bowl, whisk together the oat flour, baking soda, salt and pumpkin pie spice.
- Mix the wet ingredients into the dry ingredients, until just combined. Don't over mix! The batter will be thick but look like pancakes batter.
- Heat a skillet with coconut oil or coconut oil spray. Use a 1/4 cup measuring cup to scoop up the batter and pour into the pan.
- Let cook on the griddle or pan until you start to see little bubbles forming on the side and then flip. Repeat with remaining batter.
- Top pancakes with berries, bananas slices, pecans and melted nut butter or a touch of maple syrup.
Fall in Love With These Other Pumpkin Recipes Too!
- better than starbucks pumpkin bread
- gluten free pumpkin chickpea blondies
- no bake pumpkin cookie dough balls
- pumpkin peanut butter dog treats