Close up photo of a stack of pumpkin pancakes.
Print Recipe
5 from 3 votes

Healthy Pumpkin Pancakes

These Healthy Pumpkin Pancakes use whole wheat flour and a WHOLE CAN of pumpkin, with yogurt for added protein and sweetened with maple syrup!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 244kcal
Author: Elizabeth Lindemann

Equipment

Ingredients

  • 2 tablespoons butter melted, plus more for frying pancakes (or olive oil)
  • 2 eggs
  • 1 cup milk preferably whole
  • 1/2 cup plain yogurt Greek or regular is fine
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 15 oz. canned pumpkin
  • 1 teaspoon pumpkin pie spice see notes
  • 1 .5 cups whole wheat pastry flour or spelt flour
  • maple syrup, fresh fruit, pecans, or other fixings for serving (optional)

Instructions

  • In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin. Mix well using a whisk.
  • Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
  • Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
  • When edges begin to look cooked, use a large spatula to flip the pancake quickly.
  • Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
  • Top with maple syrup and fixings, and enjoy!

Notes

  • Freezer directions: You can freeze extra pancakes separated with a small piece of parchment paper for up to 6 months in an airtight container or bag. When you want to eat one, just pop in the toaster or microwave for about a minute!
  • If you don't have pumpkin pie spice, you can use a combination of cinnamon, allspice, nutmeg, and/or ground ginger. Or just cinnamon is fine too :-)
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 244kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 562mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11312IU | Vitamin C: 3mg | Calcium: 194mg | Iron: 2mg