Healthy Pumpkin Pancakes

5 from 2 votes

Fluffy and delicious healthy pumpkin pancakes made with ingredients like greek yogurt, pumpkin puree, Fall spices and naturally sweetened with maple syrup.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Dominique

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