This is the pumpkin pancake recipe I make every weekend of fall! They’re soft and fluffy with a perfect subtle pumpkin flavor. Made in just one bowl and naturally gluten free, they're a must bake during the chilly weather months!
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Nothing quite rivals the nostalgia and comfort of a batch of pancakes on a Saturday morning…except for a fresh batch of pumpkin pancakes on a brisk fall weekend.
I'm not sure what the best part of these pumpkin pancakes is - The 10 minute prep time? The throw everything into a bowl and mix methodology? The subtle hints of pumpkin spice? The fluffy and thick texture? I could go on but I'll spare you and just get right into the recipe.
Need more fun breakfasts? Try my Brownie Baked Oats, Gluten free Glazed Donuts, Pumpkin Bagels, and Protein Overnight Oats.
Ingredients and Substitutions
- Pumpkin - real pumpkin puree is what you need for this recipe. Make sure not to use pumpkin pie filing.
- Oat flour - this is my flour of choice for pancakes as it creates a thick batter with fluffy pancakes. Regular flour or gluten free 1:1 flour will work as well.
- Eggs - these are needed to create fluffy and thick pancakes.
- Greek yogurt - a little is used to keep the batter thick and gives the pancakes some moisture.
- Milk - Any type of milk will work. I usually use oat milk.
- Lemon juice - because these pancakes are gluten free, a little bit of acidity is needed to help the leavening agents react with the flour. You can also use apple cider vinegar too.
How to Make Pumpkin Pancakes
This is an overview with step-by-step photos. Full ingredients & instructions for this bowl are in the recipe card below.
You will need a large bowl and a spatula for this pancake recipe.
Step 1 : Mix the wet ingredients. In a large bowl, whisk together the eggs, pumpkin puree, milk, lemon juice, and vanilla.
Step 2 : Fold in the dry ingredients. Add the oat flour, pumpkin spice, and baking powder powder to the bowl and gently fold into the batter. If using chocolate chips, add those here too!
Step 3 : Cook the pancakes. Heat a griddle over medium heat with oil or butter and add about ⅓ cup of the batter. Leave some room in between pancakes and work in batches. Allow the pancakes to cook for 2 -3 minutes until the edges of the pancakes are rounded and firmer. Then flip the pancakes over and cook for another 2 - 3 minutes. Transfer the cooked pancakes to a plate and repeat until the rest of the batter is used.
Step 4 : Serve! Plate the pancakes while warm with toppings like fresh fruit, maple syrup, greek yogurt, etc.
How to Store
My favorite way to store pancakes is in the freezer. Then when ready to enjoy, you can pop them in the toaster to warm up and they will get a nice crispy exterior.
However you store them, you want to let the pancakes cool down before transferring them to an airtight container. If freezing, I like to add some parchment paper in between each layer.
They will keep for up to 3 months in the freezer or a week in the fridge!
Recipe Variations
- Make mini pancakes by using a tablespoon to pour the batter on to the griddle.
- Use pancake molds for fun shapes!
- Add some chocolate chips for a sweet surprise!
- Sprinkle some chopped pecans in the batter provide some crunch.
- Use a mini waffle maker for cute waffles.
Check out these recipes for more tasty breakfast ideas
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Healthy Pumpkin Pancakes
Ingredients
- ⅔ cup greek yogurt - plain and unsweetened
- ⅓ cup pumpkin puree
- 2 eggs
- 1 cup oat milk - substitute any milk
- 2 teaspoon vanilla
- 1 teaspoon lemon juice - or apple cider vinegar
- 2 cup oat flour - store bought or homemade
- 3 tablespoon coconut sugar - or brown sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon pumpkin spice
- ¼ teaspoon sea salt
- Oil or butter - for cooking
Instructions
- In a bowl, stir together the greek yogurt, pumpkin puree, eggs, oat milk, vanilla extract, and lemon juice until well blended.⅔ cup greek yogurt - plain and unsweetened, ⅓ cup pumpkin puree, 2 eggs, 1 cup oat milk - substitute any milk, 2 teaspoon vanilla, 1 teaspoon lemon juice - or apple cider vinegar
- Add the oat flour, coconut sugar, baking powder, pumpkin spice, and sea salt to the bowl and gently fold until no flour clumps remain. If adding mix-ins, fold them in now. Set the bowl aside so the batter can thicken up while the skillet heats up.2 cup oat flour - store bought or homemade, 3 tablespoon coconut sugar - or brown sugar, 1 ½ teaspoon baking powder, 1 teaspoon pumpkin spice, ¼ teaspoon sea salt
- Heat a non-stick skillet over medium heat with a drizzle of oil or butter to lightly coat the bottom of the pan. Once the pan is hot, use a ¼ measuring cup or a large cookie scoop to scoop the batter onto the pan. Depending on the size of your pan, I don’t recommend cooking any more than 3 pancakes at a time.Oil or butter - for cooking
- Allow the pancakes to cook on the skillet until the edges puff up and little bubbles begin to appear inside the pancake (this will take 1 ½ - 3 minutes). Carefully flip each pancake over and allow them to cook on the other side for another minute. Remove from the skillet and transfer to a plate and repeat with the remaining batter.
- Serve with butter, maple syrup, and optional toppings and enjoy!
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