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 breakfast packed with pumpkin!
In college anytime we hosted tailgates at our house, I would make the group pumpkin pancakes (the Trader Joes Mix!) with white chocolate chips. They made for a good pairing with a beer or a glass of wine in my case! While I don’t recommend eating them that way, it’s a fond memory I always think about when the fall rolls around.
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 it 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.
These healthy pumpkin pancakes are made with ingredients I am willing to bet are already in your pantry! Here is what you will need to make this recipe:
- Oats or oat flour
- pumpkin puree
- maple syrup
- vanilla extract
- pumpkin pie spice
- baking soda
- coconut oil
These pancakes also freeze well, so if you need to make them in advance, that’s an option too.
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 too! Pumpkin also contains vitamin A, E, C and minerals like potassium and magnesium. It’s a fall superfood, y’all!Print
Wake up with a stack of these extra-fluffy, delicious and healthy pumpkin pancakes! Perfect for a cozy weekend brunch, you will love these pancakes that taste just like fall!
1 1/4 cup pumpkin puree (not pumpkin pie mix!)
1 cup oat flour*
2 tablespoons coconut oil or butter, melted
2 tablespoons maple syrup (can take this down to 1 if preferred)
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
½ teaspoon baking soda
½ teaspoon salt
optional toppings or mix-ins: mini chocolate chips, chocolate chips, berries, maple syrup, peanut butter, pecans
1. In a small mixing bowl, stir together the pumpkin puree, coconut oil, maple syrup and vanilla extract. Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and pumpkin pie spice.
3. 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.
4. 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.
5. Let cook until you start to see little bubbles forming on the side and then flip. Repeat with remaining batter.
6. Top pancakes with desired topping and enjoy!
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