Servings
Font
Back
5.0 from 78 votes

Fluffy Pumpkin Pancakes

These Fluffy Pumpkin Pancakes are soft, comforting, and surprisingly healthy. Nothing beats a spiced pumpkin treat on a crisp fall morning as the most delicious weekend breakfast!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 pancakes
Calories: 183 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 ½ cups whole milk
  • 2 TB vinegar
  • 1 cup pumpkin puree 100% pure
  • 1 large egg
  • 2 TB olive oil
  • 6 TB brown sugar packed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp dry flax meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 ½ TB cinnamon
  • ½ tsp ground ginger
  • ½ tsp table salt
  • Optional toppings: pats of butter, toasted chopped pecans or walnuts, maple syrup, or berries.

Instructions

    Cup of Yum
  1. Combine milk with vinegar and let sit at room temp for at least 10 minutes while you make the batter.
  2. In a large bowl, whisk together both flours, ground flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt until fully incorporated.
  3. In another large bowl, whisk together pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
  4. Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
  5. Heat well-greased frying pan or griddle on medium-high heat. When pan is medium-hot*, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
  6. Once first side is golden brown, flip pancakes over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly. Serve with desired toppings.

Notes

  • If making these pancakes with a frying pan, splash about a teaspoon of water on the pan to see if it's the right temperature. If the water beads and dances, the pan is ready. If it barely sizzles, it needs more time.
  • You can omit whole wheat flour and use 2 cups of all purpose flour instead, if you'd like. 
  • Dry flax meal can be substituted with almond meal. Or, you can omit it altogether if preferred. Flax meal provides fiber and nutrients, while also acts as a binder and thickener. 
  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Nutrition Information

Calories 183kcal (9%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.002g Cholesterol 23mg (8%) Sodium 336mg (14%) Potassium 190mg (5%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 3904IU (78%) Vitamin C 1mg (1%) Calcium 127mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 10pancakes

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.002g 0%
Cholesterol 23mg 8%
Sodium 336mg 14%
Potassium 190mg 4%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 3904IU 78%
Vitamin C 1mg 1%
Calcium 127mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.