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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

Ingredients
  

  • 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

Instructions
 

  • 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!