Healthy Pumpkin Spice Pancakes
Start your morning with a stack of deliciously soft and fluffy Healthy Pumpkin Spice Pancakes that are packed with wholesome ingredients and warm autumnal flavors. Made with whole wheat flour, creamy pumpkin puree, and a hint of pumpkin pie spice and cinnamon, these guilt-free pancakes are naturally sweetened with a touch of maple syrup and paired perfectly with your favorite toppings. Quick and easy to prepare in just 25 minutes, they are the ultimate breakfast treat for fall, but delightful year-round. Whether topped with fresh fruit, Greek yogurt, or a drizzle of syrup, these nutrient-rich pancakes are a family-friendly, satisfying way to kickstart your day. Perfect for a cozy weekend brunch or a quick weekday meal, they’re a must-try for anyone looking to enjoy healthy, seasonal flavors without sacrificing taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Pumpkin puree
- 0.75 cup Unsweetened almond milk (or milk of choice)
- 1 Egg
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (or oil of choice), melted
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, combine the pumpkin puree, almond milk, egg, maple syrup, vanilla extract, and melted coconut oil. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with a small amount of coconut oil or cooking spray.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, stacked high, and topped with your favorite additions like fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 20.5 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 477 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
