Healthy Pumpkin Pancakes

5 from 16 votes

These fall-inspired Healthy Pumpkin Pancakes are made with whole wheat flour, no sugar. They are rich, fluffy and are so easy to make for breakfast/brunch!

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Tomorrow we are visiting a pumpkin patch and letting the kids pick out their favorite pumpkins. When we do that, it’s usually a pumpkin to paint and decorate, not one to cook with. Most of the time, when I cook pumpkin flavored things I just take the easy way out and use organic canned pumpkin puree. It’s absolutely perfect and easy to use in these healthy pumpkin pancakes!

Final plated dish showing stack of healthy pumpkin pancakes with a fork on the side

How are these Healthier?

  1. Compared to your average pancake recipe, I make these using whole wheat flour, which is slower for my body to digest as compared to white flour. That means I’m fuller longer but there’s zerio sacrifice on the taste and fluff factor!
  2. There’s less oil/butter in the batter of the recipe compared to traditional pancakes! How do I make them moist? It’s all in the pumpkin puree which contributes to the moisture, texture and taste of these healthy pumpkin pancakes.
  3. I don’t use any sugar in the recipe. The pancakes are naturally sweetened with maple syrup, which has more nutrients and antioxidants compared to regular granular sugar.

How to Make Healthy Pumpkin Pancakes

This is a super simple pancake recipe that I adapted from Cookie and Kate. She’s been making it for 8 years so that’s gotta be legit. I made a couple modifications but otherwise it’s a perfect recipe that you can easily whip up for breakfast.

To start, whisk the dry ingredients first. This includes whole wheat flour, baking powder, pumpkin spice mix and salt.

Large bowl showing dry ingredients to make Healthy Pumpkin Pancakes - flour, baking powder and pumpkin spice mix

Next, we’ll hit up the wet ingredients – milk, pumpkin puree, egg and maple syrup. Give that a good mix.

Large bowl showing wet ingredients to make Healthy Pumpkin Pancakes - milk, pumpkin puree, maple syrup and an egg

Then pour the dry ingredients into the wet ingredients and viola! You can fold in some chocolate chips. I’ve made it with and without, and surprisingly I actually prefer without the chocolate chips because it allows the pumpkin flavor to really come through! But you can probably guess what my kids prefer 😉

Dry and wet batter mixed together for the Healthy Pumpkin Pancakes and chocolate chips added

Next, cook them on a griddle or skillet, with or without grease on the surface. You can use butter, coconut oil or vegetable oil spray. Any and all will work. I love the rich warm buttery taste that complements pumpkin flavors, so I opt for the butter!

The recipe will make about 6-8 medium sized pancakes, which is great for 3-4 people. It’s a delicious breakfast inspired by fall flavors that will leave you with allllll the fall feels. Pair it with some coffee in the morning, and relish that moment!

Close-up angle of the healthy pumpkin pancakes with a fork on a bite of pancakes

For more ideas of what to do with leftover pumpkin puree, check out these fall-favorite recipes!

Final plated Healthy Pumpkin Pancakes showing a bite taken out with maple syrup on the plate

More pancake recipes:

If you’ve tried this healthy-ish feel good Healthy Pumpkin Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Healthy Pumpkin Pancakes

These fall-inspired Healthy Pumpkin Pancakes are made with whole wheat flour, no sugar. They are rich, fluffy and are so easy to make for breakfast/brunch!
5 from 16 votes
Servings 4 servings
Course Breakfast
Calories 330
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoon pumpkin spice blend
  • ¼ teaspoon salt
  • 1 cup almond milk
  • cup pumpkin purée
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 tablespoon butter melted
  • ½ teaspoon vanilla extract
  • ½ cup chocolate chips optional
  • Butter or cooking oil spray for cooking


  • In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
  • In a larger mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended. 
  • Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated. Fold in the chocolate chips, if using.
  • Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
  • Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
  • Serve immediately with maple syrup.



Recipe: This Healthy Pumpkin Pancake recipe was adapted from Cookie & Kate
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge or 3 months in the freezer. To warm them, wrap the pancakes loosely with a paper towel and reheat in the microwave.
Make Ahead: You can mix the batter (dry or wet, or both) a day in advance and have it ready to make in the morning.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can sub the whole wheat flour for all purpose flour. As for gluten-free flour, unfortunately I don’t bake with gluten free flour so I can’t be sure how they will work in this recipe.
  • You can  leave out the egg completely if you want to make this vegan and skip the butter when cooking the pancakes.
  • You can use any milk of choice.


Serving: 2pancakes, Calories: 330kcal, Carbohydrates: 47g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 59mg, Sodium: 313mg, Potassium: 491mg, Fiber: 4g, Sugar: 21g, Vitamin A: 3460IU, Vitamin C: 0.8mg, Calcium: 269mg, Iron: 2.2mg

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Final plated Healthy Pumpkin Pancakes showing a bite taken out with maple syrup on the plate

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Recipe Rating


  1. Came out great! Hearty and fluffy, very flavorful with the spice. Only mods were using a full 1/2 cup of pumpkin and using sugar free maple syrup to cut down the sugar.

  2. These pancakes were wonderful! We love everything pumpkin spice and these pancakes had that perfect pumpkin spice flavor. My 12-year-old loved them. I used unbleached all purpose flour, regular milk, and omitted the maple syrup and they were delicious! Thank you for the recipe!

  3. I made these this morning for breakfast. Wow!! They are super good! I made them exactly as written except used honey instead of maple syrup and canola oil instead of melted butter because that’s what I had on hand. I did add 2T. ground flax to the dry ingredients (I add flax to most everything bread). They were light, pumpkiny, and delicious. Just the right touch of spice, too. I used my homemade pumpkin pie spice to make these. Will definitely be making these again as long as my supply of frozen puree lasts in my freezer! I sprinkled mine with walnuts and chocolate chips right after pouring them in the skillet.

    1. Yay! I’m so glad to hear that you enjoyed them! I love that you added the flaxseed to dry ingredients…extra fiber! Thanks so much for sharing 🙂

  4. Just made this! It was super delicious!!! I didn’t have maple syrup so just put some honey on top and was just lovely!