Healthy Pumpkin Spice Pancakes

Why You’ll Love This Recipe

Pumpkin spice is synonymous with cozy fall mornings, and these pancakes capture that essence perfectly! With a combination of rich pumpkin flavor and a blend of cinnamon, nutmeg, and cloves, they’re not only incredibly tasty but also healthier than traditional pancakes. Using oat flour and pumpkin puree boosts the nutritional value, providing fiber and antioxidants without sacrificing flavor. Plus, these pancakes are easy to make, filling, and great for meal prep!

Ingredients

• 1 cup oat flour

• 1/2 cup canned pumpkin puree

• 1/2 cup almond milk (or milk of choice)

• 2 large eggs

• 1 tablespoon maple syrup (optional)

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ginger powder

• Pinch of salt

• Coconut oil or butter for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

2. In a separate bowl, combine the pumpkin puree, almond milk, eggs, maple syrup (if using), and vanilla extract. Whisk until smooth.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—lumps are fine!

4. Heat a skillet or griddle over medium heat and lightly grease with coconut oil or butter.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.

6. Repeat with the remaining batter.

7. Serve warm with your favorite toppings like more maple syrup, chopped nuts, or a dollop of Greek yogurt.

Servings and Timing

• Servings: 4 (about 8 pancakes)

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Gluten-Free: Use certified gluten-free oat flour to make these pancakes completely gluten-free.

• Dairy-Free: Use a dairy-free milk like almond or coconut milk to make this recipe fully dairy-free.

• Vegan: Replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based sweetener like maple syrup.

• Add-ins: Stir in chocolate chips, chopped nuts, or raisins for extra flavor and texture.

• Pumpkin Pie Spice: If you don’t have all the individual spices, you can substitute with 1 to 2 teaspoons of pumpkin pie spice for convenience.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat pancakes in the microwave for 20-30 seconds or warm them in a skillet over medium heat for a few minutes until heated through.

FAQs

Can I make these pancakes without oat flour?

Yes, you can substitute oat flour with whole wheat flour, almond flour, or a gluten-free flour blend, though the texture may differ slightly.

Can I make the batter ahead of time?

Yes, you can make the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking, as it may thicken slightly overnight.

Are these pancakes suitable for people with gluten sensitivities?

Yes, if you use certified gluten-free oat flour, these pancakes are safe for those with gluten sensitivities.

Can I freeze these pancakes?

Absolutely! Let the pancakes cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container and store them in the freezer for up to 3 months. Reheat in the toaster or microwave.

Can I use fresh pumpkin instead of canned puree?

Yes, you can cook and puree fresh pumpkin, but canned pumpkin is often more convenient and has a smoother texture. If using fresh pumpkin, make sure it’s well-pureed and smooth.

Can I make these pancakes without eggs?

Yes, you can use flax eggs (1 tablespoon of ground flaxseed + 2.5 tablespoons of water per egg) as an egg replacement.

How can I make these pancakes fluffier?

For fluffier pancakes, you can add an extra 1/2 teaspoon of baking powder. Additionally, don’t overmix the batter; some lumps are okay.

Can I make these pancakes without any sweetener?

Yes, you can omit the maple syrup, but note that the pancakes will be less sweet. The pumpkin provides some natural sweetness as well.

How do I know when to flip the pancakes?

You’ll know it’s time to flip when bubbles start to form on the surface of the pancake and the edges begin to set. The pancake should easily lift off the pan with a spatula.

What can I serve with these pancakes?

These pancakes pair well with fresh fruit, nuts, yogurt, or extra maple syrup. For a protein boost, you can serve them with scrambled eggs or a side of turkey bacon.

Conclusion

These Healthy Pumpkin Spice Pancakes are a wonderful way to enjoy a seasonal favorite without all the extra sugar and calories. They’re made with wholesome ingredients and are just as delicious as traditional pancakes, if not more so! Whether you’re starting your morning or enjoying a cozy brunch, these pancakes are a perfect treat that the whole family will love. Plus, they’re easy to make, customizable, and packed with the delicious flavors of fall.