Go Back
+ servings
Close-up angle of the healthy pumpkin pancakes with a fork on a bite of pancakes
Print Pin
5 from 11 votes

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 330kcal
Author Yumna Jawad


  • 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 1/3 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