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Pumpkin Breakfast

Blueberry Pumpkin Pancakes

These blueberry pumpkin pancakes are made with whole-wheat flour, lightly sweetened and bursting nutrition from pumpkin and blueberries!

I’m proud to partner with the U.S. Highbush Blueberry Council for this post. All opinions are my own and I appreciated your support!

Adding blueberries to pancakes is not only one of the most delicious ways to eat more blueberries, but it’s also an easy way to add more nutrition to your weekend brunch!

Blueberry pumpkin pancakes make for a perfect weekend breakfast any time of year! The pumpkin puree contributes to their moist and fluffy texture, while the blueberries add a burst of flavor to each bite!

I love topping these pancakes with a drizzle of maple syrup or a little bit of melty, unsweetened peanut butter!

Nutrition Benefits of Blueberries

Blueberries are a good source of vitamin C and other vitamins and minerals like vitamin K, manganese, and fiber. A serving of blueberries (a handful or a cup) contains 3.6 g of fiber. Fiber aids in digestion and contributes to feelings of satiety after a meal.

Most of us are not getting enough fiber, so grabbing a handful of blueberries or adding them into pancakes batter like in this recipe, is an easy way to up the fiber in our daily diet!

Let’s go back to vitamin C for a second. One serving of blueberries (a cup or a handful) provides 16% of the daily recommended amount of vitamin C. Vitamin C is an antioxidant that helps the immune system work properly and is needed for growth and repair of tissue all over the body.

Vitamin C also helps the body absorb iron from plant-based foods. Plant-based foods that contain iron are veggies like spinach, and broccoli and things like lentils and beans. Add a handful of blueberries to your favorite salad, or grain bowl with beans to boost your iron absorption!

Are fresh or frozen blueberries more nutritious?

Trick question! BOTH fresh and frozen blueberries contain beneficial vitamins and minerals. Like fresh blueberries, frozen blueberries are a good source of fiber and only 80 calories per cup.

Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. I always have a bag in my freezer that I especially like using for smoothies because of the awesome texture the frozen blueberries give a thick smoothie!

Research on Blueberry Health Outcomes

Blueberries may promote good health in additional ways. Investigators are currently pursuing five tracks to better understand the role they may play — cardiovascular health, brain health, exercise, insulin response, and gut health. For more information on blueberry research check out this link.

fluffy pumpkin blueberry pancakes

Blueberry Pumpkin Pancakes

Maggie Michalczyk, RDN
These blueberry pumpkin pancakes make for the perfect weekend breakfast no matter the season! They’re extra fluffy and only lightly sweetened! 
Prep Time 5 mins
Cook Time 10 mins
Servings 6 -8 pancakes


  • 1 cup whole wheat flour
  • 1 cup fresh or frozen blueberries
  • 3/4 cup pumpkin puree
  • 3/4 cup unsweetened almond milk plus a little more if needed
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 teaspoon ginger
  • 1 egg lightly beaten
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp. vanilla extract


  • In a large bowl, whisk together flour, baking powder, salt and spices.
  • In a medium bowl, combine pumpkin puree, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
  • Add wet ingredients to dry ingredients and mix until just combined. Fold in blueberries.
  • Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
  • After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
  • Cook until bubbles appear on the edges, about 2 minutes.
  • Flip cakes and cook until golden brown on underside, 2 minutes.
  • Repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning especially with the 4th and 5th pancakes!
  • Top with extra blueberries and enjoy!

Looking for more recipes with pumpkin puree or blueberries?! Be sure to check out this post for paleo blueberry shortbread bars and this post for pumpkin blueberry muffins!

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Pumpkin Desserts & Baked Goods

Gluten- Free Pumpkin Zucchini Bread

(gluten free, grain free & low in sugar)

This delicious pumpkin zucchini bread is grain free, low in sugar and packed with nutrition! It’s easy to make and tastes delicious!

Pumpkin and zucchini come together to make the perfect loaf! This bread recipe is easy to make, grain free, and packs extra vitamins, minerals and fiber from the pumpkin puree and zucchini!

Naturally sweetened with maple syrup and chocolate chips, this bread is the perfect weekend baking treat! I like to make it in early August when I’m starting to crave all things pumpkin and zucchini is in season and everywhere!

Zucchini is almost as versatile as pumpkin puree can be and both are a great source of vitamin C and fiber! They give this bread an unbelievable texture for a gluten and grain free baked good!

Pumpkin Nutrition

Pumpkin puree is a hidden gem of nutrition. It’s so affordable and I swear by having a can (or 5!) in my pantry at all time!

1 cup of pumpkin puree (not pumpkin pie filling!) contains:

Calories: 49
 0.2 grams

Protein: 2 grams

Carbs: 12 grams

Fiber: 3 grams

Vitamin A: 245% of the Reference Daily Intake (RDI)

Vitamin C: 19% of the RDI

Potassium: 16% of the RDI

Copper: 11% of the RDI

Manganese: 11% of the RDI

Vitamin B2: 11% of the RDI

Vitamin E: 10% of the RDI

Iron: 8% of the RDI

Pumpkin puree also contains small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Ingredients needed for this bread recipe

Zucchini is in season in the summer months and is one of my favorite vegetables along with pumpkin (although both are technically a fruit because their plants have flowers!).

More Pumpkin & Zucchini Recipes

If you like this pumpkin bread recipe then I am sure you will love:

Fan of zucchini? Be sure to check out these recipes:

amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf


  • 2 cups almond flour does not have to be blanched
  • 1/4 cup tapioca flour
  • 1 cup shredded zucchini with excess moisture squeezed off using paper towel
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg lightly whisked
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 cup semi-sweet chocolate chips I absolutely love these from this brand!


  • 1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil or cooking spray. 
  • 2. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
  • 3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.
  • 4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
  • 5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

This recipe analysis excludes chocolate chips.



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Pumpkin Desserts & Baked Goods

Gluten Free Pumpkin Banana Bread

This gluten free pumpkin banana bread is extra moist and fluffy and  sweetened naturally with only bananas. It’s the best of both worlds with combination pumpkin bread and banana bread wrapped into one. Perfect in the fall and all year long!

I’m a big baked good person which is why I like to make healthier versions with added nutrition (and pumpkin!) in my own kitchen. I usually crave something like bread, muffins, or a blondie  in the morning to have with my coffee. This gluten free pumpkin banana bread is naturally sweetened with added nutrition, and is perfect for satisfying that baked good craving in a healthy way!

best healthy pumpkin banana bread

This bread is sweetened naturally with only bananas (the coconut sugar is optional if you want it a little sweeter). It’s also packed with extra plant-based protein from the hemp seeds, and healthy omega-3 fats from the addition of flax seed and that’s not all! The pumpkin puree adds vitamin A, C and more fiber, (the flax and hemp seeds also give it more fiber!) making this not your average baked good!

The fiber will help to fill you up and promote healthy digestion (if you know what I mean), which is why I like having this bread as part of my breakfast with coffee! The texture is hearty but light, and the perfect flavor combination of pumpkin and banana.

This bread is made with almond and tapicoa flour, which I realize might not be in everyones pantry! I find they are great for gluten free baking and try to stock up especially when almond flour is on sale.

grain free pumpkin banana bread

Are your bananas looking spotty? Use them to whip up healthy pumpkin banana bread no matter what time of year it is! And if this pumpkin banana combination is up your ally then I’m sure you will love these healthy pumpkin banana pancakes  and these gluten free pumpkin blondies!

gluten free pumpkin banana bread

Gluten Free Pumpkin Banana Bread

Maggie Michalczyk, RDN
Lightly sweetened and extra moist from the pumpkin puree and banana, this gluten free and grain free pumpkin banana bread is perfect thing to have in the morning with coffee.
Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 1 loaf


  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 medium-sized bananas mashed
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 2 tbsp. coconut sugar optional; omit completely for a naturally sweetened version
  • 1 tsp. vanilla extract
  • 2 tbsp. coconut oil melted
  • 1 tbsp. pumpkin pie spice
  • 2 tbsp. hemp seeds*
  • 1 tbsp. ground flax seed*
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt


  • Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper.
  • Whisk together flours, hemps seeds, flax seed, pumpkin pie spice, baking powder and baking soda and salt.
  • In a large bowl, whisk together the eggs and mashed bananas, pumpkin puree, vanilla and coconut oil until well combined.
  • Slowly stir the dry mixture into the wet with a spatula until combined.**
  • Transfer batter to prepared loaf pan and bake in the preheated oven for 35 minutes until golden brown.
  • Allow to cool completely in the loaf pan.
  • Slice and enjoy! Store bread in the fridge for up to a week.


*these are optional but give the bread a heartier texture plus fiber and healthy fat.
The bread will not rise as much as bread made with regular flour will. The pieces will be smaller but still delicious! You can make this bread into muffins by portioning the batter into a muffin tin and baking at the same temperature for 16-18 minutes.
Keyword pumpkin banana bread



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healthy pumpkin banana bread