Healthy Pumpkin Pancakes Recipe
These Healthy Pumpkin Pancakes are on repeat in our kitchen this fall! They are light, fluffy, and so easy to make! Packed with warming spices and finished with a drizzle of maple syrup!
- 1 cup plant milk
- 1 tablespoon apple vinegar
- 1 cup pumpkin puree
- 2 medium eggs
- 3 tablespoon sugar (we like brown sugar)
- 3 tbsp oil of choice
- 2 cups whole wheat flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon * (add more if desired)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice (optional)
- A pinch of salt
- Oil for cooking
Next, to your buttermilk, add eggs, pumpkin puree, sugar, and oil. Mix until well combined.
To a separate bowl add the dry ingredients- flour, baking soda, cinnamon, nutmeg, ginger, salt, and allspice (optional). Mix well.
Add the dry ingredients to the wet ingredients and use a spatula or a wooden spoon to gently mix together. Be sure to NOT overmix! Having a few clumps is okay and even recommended.
Heat a large cast-iron skillet or a non-stick pan over medium heat. Add 1 teaspoon oil. Once hot, reduce the heat to low. Pour ¼ cup batter and use the cup to form a circle. Cook for 3-4 minutes. Once the edges appear dry and there are bubbles at the top, flip gently. Cook for another 2-3 minutes on the other side. Repeat with the rest of the batter until all pancakes are done.
Serve immediately and top with desired toppings. We like maple syrup, yogurt (plant-based or regular), and toasted pecans.
If you don't have these spices on hand, you can substitute them all with 2 teaspoons of pumpkin spice.
*Make sure to read the full blog post above for storage instructions and other tips.
*Nutrition information is a rough estimate calculated for 1 serving of this recipe (3 pancakes), with 1 tablespoon oil for cooking and without optional ingredients.