There’s nothing better than a stack of these healthy whole wheat pumpkin pancakes to put you in the Fall spirit. Find out how to make them now.
Healthy whole wheat pumpkin pancakes are the perfect way to put yourself in the Fall spirit.
After living in Boston for 8 years in my early twenties, I can safely say that there’s nowhere like the East coast in the Fall.
In fact, it wasn’t until I lived there that I really came to look forward to the Fall season. But now, the moment the air gets that crisp quality, I start stocking up on apples and canned pumpkin.
Now, I’m not a big fan of pumpkin pie, but pumpkin pancakes are right up my alley.
Specifically, these fluffy, whole wheat ones. If you love your pancakes thick, fluffy, and filled with fall spices, then keep reading!
Why you’ll love this recipe
Packed with warming fall spices.
Healthier than traditional pancake recipes.
Super thick and fluffy.
Can easily be made vegan.
Nutritional benefits of pumpkin
Pumpkin puree is a super easy way to add a boost of nutrition to your breakfasts.
It’s particularly a good source of:
Plus, pumpkin puree works as a healthy fat substitute for your Fall baking.
Ingredients Used to Make Healthy Whole Wheat Pumpkin Pancakes
White whole wheat flour: To make these healthier, we’re using white whole wheat flour. If you can’t find it, all-purpose works too. Regular whole wheat will work, but will make your flapjacks a bit dense.
Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) or make your own.
Almond milk: Any milk or milk alternative will work. Just note that soy and coconut milks will affect the flavor slightly.
Egg: An egg is key for the structure of pancakes, however, you can use a fax or chia egg to make these vegan.
Maple syrup: It isn’t Fall without a little maple syrup. Use a pure maple syrup, not the imitation stuff.
Pumpkin pie spice: I keep a blend of pumpkin pie spice at home. But you can also make your own using a combination of cinnamon, nutmeg, ginger, cloves, and allspice.
Vanilla extract: Just a splash.
Baking powder: This will help them rise.
Salt: Just a pinch will balance out the sweetness.
Tips for making healthy, fluffy pancakes
Use white whole wheat flour for the benefits of whole wheat but the texture of all-purpose flour.
Don’t overmix the batter! It can help to make a well in the dry ingredients and then pour the wet into the well. This makes it so you don’t have to mix quite as much.
Don’t pat your pancakes with a spatula while they cook as it’ll burst some of the air bubbles inside.
How to top healthy whole wheat pumpkin pancakes
So what do you put on whole wheat pumpkin pancakes?
While you can stick with the traditional maple syrup and butter combo, my favorite way to eat these is with a smear of peanut or almond butter and some banana slices.
If you tried this healthy whole wheat pumpkin pancake recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
In a large mixing bowl, whisk together pumpkin, maple syrup, egg, vanilla extract, and almond milk. Add in flour, baking powder, salt, and pumpkin pie seasoning. Stir just until combined, with a few lumps – you do not want to overmix otherwise your pancakes won’t be as tall and fluffy.
Heat a large skillet on medium-low.
Spray skillet with cooking spray then drop batter using 1/3 cup. Cook until bubbles appear on top and bottoms are slightly browned, about 3 minutes. Flip and cook another 1-2 minutes until bottom-side is browned. Place on plate, cover with foil, and repeat with remaining batter.
Serve with toppings of choice (my favorite is crunchy peanut butter). Enjoy!
Nutrition for 2 pancakes (not including toppings): 203 calories, 1 g saturated fat, 33 g carbohydrate, 5 g fiber, 6 g sugar, 8 g protein
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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