Disclosure: This post may contain affiliate links. Please read my privacy policy.
Fluffy and delicious healthy pumpkin pancakes made with ingredients like greek yogurt, pumpkin puree, Fall spices and naturally sweetened with maple syrup.
Is anyone else ready for pumpkin season? I am! I am ready to be making my olive oil pumpkin cake, pumpkin banana smoothie, Paleo pumpkin banana bread and these pumpkin pancakes on the regular.
These pumpkin pancakes are super fluffy and full of cinnamon and ginger spices. They make for a wonderful cozy Fall breakfast.
Table of Contents
Why this recipe is great
- The greek yogurt adds extra protein to the pancakes.
- They are easy to make!
- They have a great Fall taste thanks to the pumpkin puree, cinnamon, nutmeg, and ginger.
- They are naturally sweetened with maple syrup.
- They are made with a handful of pantry items.
Recipe ingredients
- Eggs– these bind the pancake batter together.
- Greek yogurt– make sure to buy unflavored greek yogurt. It can be regular or lowfat.
- Pumpkin puree– make sure to use pure pumpkin puree and not pumpkin pie filling.
- Maple syrup– this is used to sweeten the batter.
- Baking powder– this is what makes these pancakes extra fluffy.
- Flour– make sure to use unbleached all purpose flour for these pancakes.
- Ground cinnamon, ground ginger, ground nutmeg– these spices add the Fall taste to these pancakes.
- Milk– any milk of choice works.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of cinnamon, ginger and nutmeg, you can use pumpkin pie spice.
- Instead of regular flour, you can use gluten-free flour at a 1:1 ratio.
Step by step ingredients
Step 1: Mix the eggs, greek yogurt, pumpkin puree, and maple syrup together.
Step 2: In another bowl, mix the baking powder, flour, cinnamon, ginger and nutmeg together.
Step 3: Pour the dry ingredients into the wet ingredients. The batter will be thick.
Step 4: Add milk to the pancake batter.
Step 5: Put 1/3 cup of batter per pancake onto a hot pan.
Step 6: Flip the pancakes.
Step 7: Serve the pancakes with butter, maple syrup, or other toppings of choice.
Expert tips
- When to flip pancakes: When you see bubbles start to form on the top of the pancakes and the edges look set. This normally takes two to three minutes on each side. But with pumpkin pancakes, they tend to burn more quickly than other pancakes, so watch the heat of the pan and flip before they turn too brown.
- To store: Store pumpkin pancakes in an airtight container in the fridge for 4-6 days.
- To freeze: Let pancakes cool completely first. Then layer pancakes between sheets of parchment paper or wax paper and place in freezer bags. Freeze for up to 2 months.
- To reheat: reheat in a toaster, microwave or in the oven. To reheat in a microwave, start with 1 minute and flip them at the 30 second mark. To reheat in the oven, heat at 350°F for about 10 minutes.
Other pancake recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Healthy Pumpkin Pancakes
Ingredients
- 2 eggs
- 5.3 ounces greek yogurt
- 1/2 cup pumpkin puree
- 2 Tablespoons maple syrup
- 3 1/2 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
Instructions
- In one bowl, mix the eggs, greek yogurt, pumpkin puree, and maple syrup together.
- In another bowl, mix the baking powder, flour, cinnamon, ginger and nutmeg together.
- Pour the bowl of dry ingredients into the bowl of wet ingredients. The batter will be very thick.
- Add the milk to the bowl and mix.
- Scoop a heaping 1/3 cups worth of batter per pancake onto a hot griddle or non-stick frying pan. Cook for 2-3 minutes a side. ( I like to heat my pan at medium heat, then lower it to low medium once I put the batter on). I find that pumpkin pancakes cook hotter than regular pancakes so keep an eye on the temperature and timing to not burn them.
Notes
- When to flip pancakes: When you see bubbles start to form on the top of the pancakes and the edges look set. This normally takes two to three minutes on each side. But with pumpkin pancakes, they tend to burn more quickly than other pancakes, so watch the heat of the pan and flip before they turn too brown.
- To store: Store pumpkin pancakes in an airtight container in the fridge for 4-6 days.
- To freeze: Let pancakes cool completely first. Then layer pancakes between sheets of parchment paper or wax paper and place in freezer bags. Freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves eating these on weekend mornings with butter and maple syrup on top. Give them a try!