Healthy Pumpkin Spice Pancakes Recipes

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HEALTHY PUMPKIN SPICE PANCAKES



Healthy Pumpkin Spice Pancakes image

These delicious and healthy pumpkin spice pancakes are gluten free, dairy free, vegetarian, and naturally sweetened with coconut sugar, perfect for fall mornings!

Provided by Christal

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 cup rolled oats
3 tablespoons flaxseeds
1/3 cup coconut palm sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 cup pumpkin purée (canned, not sweetened)
3 large eggs
3/4 cup unsweetened almond milk
Olive oil spray or coconut oil to grease pan/griddler
1/2 cup fresh blueberries
1/4 cup chopped pecans
Pure maple syrup

Steps:

  • 1. In a food processor or blender, add rolled oats, flaxseed, coconut sugar, pumpkin pie spice, cinnamon, and baking powder and blend for 30 seconds to 1 minute until a flour consistency is achieved. 2. To the blender add the pumpkin, eggs, and almond milk, and blend again until smooth. 3. Let the batter sit for 5 minutes to thicken, while waiting pre-heat the Griddler-5 to 350 degrees or heat a large non-stick pan over medium-high heat. 4. Grease griddler or pan with olive oil spray or coconut oil. 5. Pour 1/4 cup portions of the batter onto the heated griddle or pan and cook for 2 minutes or until bubbling, then flip and cook another 1-2 minutes on the other side. Repeat the process until all the batter is used up. 6. Top the cooked pancakes with fresh blueberries, chopped pecans, and a drizzle of pure maple syrup. 7. Enjoy!

HEALTHY PUMPKIN SPICE PANCAKES



Healthy Pumpkin Spice Pancakes image

Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!

Provided by smellyvegetarian

Categories     Breakfast

Time 20m

Yield 19 serving(s)

Number Of Ingredients 13

1 egg
1 egg white
1 cup flour
1/2 cup whole wheat flour
1/2 cup oatmeal
1 3/4 cups fat-free buttermilk (I use powdered)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup canned pumpkin puree

Steps:

  • Beat eggs well until somewhat frothy.
  • Add other ingredients except pumpkin and mix.
  • Add pumpkin and mix again.
  • Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  • Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 176.9, Carbohydrate 9.7, Fiber 1.1, Sugar 0.4, Protein 2.1

HEALTHY PUMPKIN SPICE PANCAKES



Healthy Pumpkin Spice Pancakes image

These fluffy pumpkin spice pancakes topped with banana, chopped pecans, and maple syrup are a healthy spin on a favorite comfort food. As an added bonus, you can freeze and reheat these pancakes when you like.

Provided by Taavi Moore

Categories     Breakfast

Number Of Ingredients 6

1 cup whole wheat flour
1 Tbsp date sugar
1 ½ Tbsp baking powder
½ tsp pumpkin pie spice
¼ cup pumpkin purée
1¼ cup plant-based milk

Steps:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureée and plant-based milk, and stir to combine.
  • Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
  • Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
  • If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
  • Freeze for up to one month. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.
  • Top with sliced banana, chopped pecans, and maple syrup.

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

Fall means changing up your pancake routine.

Provided by Pam Lolley

Time 45m

Number Of Ingredients 12

1 ¾ cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¾ teaspoon pumpkin pie spice
2 large eggs
1 ½ cups whole buttermilk
1 cup canned pumpkin (from 1 [15-oz.] can)
1 teaspoon vanilla extract
¼ cup butter, melted, plus unmelted butter for griddle and serving
Pure maple syrup

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
  • Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand 5 minutes.
  • Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.

HEALTHY PUMPKIN PANCAKES



Healthy Pumpkin Pancakes image

Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 25m

Number Of Ingredients 18

3/4 cup nonfat Greek yogurt
3/4 cup milk ((I used 1%))
2 tablespoons butter (plus additional for cooking the pancakes)
1 ½ cups white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoons ground cinnamon*
1/2 teaspoon ground ginger*
1/8 teaspoon ground nutmeg*
3/4 cup pumpkin purée (pure pumpkin; NOT pumpkin pie filling)
2 large eggs
2 tablespoons pure maple syrup (or granulated sugar or honey)
1 teaspoon pure vanilla extract
Pure maple syrup
Butter
Chopped toasted pecans
Vanilla greek yogurt

Steps:

  • In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
  • In a small bowl or saucepan, melt the butter. Set aside to cool.
  • In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
  • To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
  • Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
  • To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
  • Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
  • Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g

EASY PUMPKIN PANCAKES



Easy Pumpkin Pancakes image

Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don't stick when turned.

Provided by MeriB

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 10

Number Of Ingredients 9

1 cup pumpkin pie filling
2 eggs
2 cups milk
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 41.1 mg, Fat 2.3 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 285.8 mg, Sugar 3.7 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

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