These pumpkin pancakes are light and fluffy and made with pumpkin puree, pumpkin spice, brown sugar, and vanilla for a cozy fall flavor!
The Fluffiest Pumpkin Pancake Recipe
While developing this healthy version of pumpkin pancakes, I discovered that this is also the secret to making fluffier pancakes. Because whole eggs are replaced with egg whites, the texture is lighter, allowing you to make pancakes that rise in a frying pan. (I use the same method for heart-shaped chocolate chip banana pancakes.) If you’re looking for the perfect weekend breakfast, this is it!
Why These Pumpkin Pancakes Are A Fall Favorite
I love filling my fall menu with all the pumpkin recipes I can, from crustless pumpkin pie to breakfast pumpkin chocolate chip muffins to a delicious creamy pumpkin ginger soup. These pumpkin pancakes have become one of my family’s fall traditions! Here’s why you too will love this product.
- best texture: If you like light, fluffy, fluffy pancakes, be sure to try these pumpkin pancakes!
- cozy taste: Pumpkin pancakes are perfect for chilly fall mornings with a combination of pumpkin puree, cinnamon, pumpkin pie spice, brown sugar, and vanilla.
- easy to make: These pancakes are easy to make and only take a few minutes to prepare and cook. (My Pumpkin Pancake Muffins are also super easy and full of pumpkin flavor!)
produce: night soil
Serving Size: 2 pancake
Combine all dry ingredients in a medium bowl.
Combine milk, egg whites, and canned pumpkin in another medium bowl and mix until smooth.
Combine the wet and dry ingredients and mix well with a spoon until there are no more dry bits. Do not overmix.
Heat a large nonstick skillet or griddle over medium heat.
Lightly spray with oil and pour 1/4 cup of pancake batter.
When the pancakes begin to bubble and the edges begin to set, flip the pancakes.
Repeat with remaining dough.
Top with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).
Final step:
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clothing material: 2 pancake, calorie: 172 calorie, carbohydrate: 34 g, protein: 9.5 g, province: 2.5 g, Saturated Fat: 2 g, Cholesterol: 1 mg, sodium: 866 mg, fiber: 1.5 g, sugar: 2 g
materials needed
Here’s everything you need to make this pumpkin pancake recipe. See recipe card above for exact measurements.
- all purpose flourOr, for richer pancakes, use whole wheat flour. (Try these whole wheat pumpkin pancakes with pecans too!)
- baking powder It helps to lift the pancake.
- kosher salt Balances and enhances the overall flavor.
- Cinnamon powder and pumpkin pie spice Add some warmth.
- canned pumpkin It makes these pancakes moist and gives them an orange color. Save some extra pumpkin puree to make pumpkin chocolate chip cookies!
- Brown Sugar Monk Fruit Sweetener Lower the carbs in your pumpkin pancakes or use regular brown sugar.
- fat-free milkSuch as Fairlife.
- egg whiteChoose between whole separated eggs or eggs in a carton.
- oilSomething like coconut or neutral oil.
- vanilla extract It also improves the taste of your pancakes.
- cooking spray For frying pans or griddles.
How to Make Pumpkin Pancakes
Here’s a quick overview of the steps for making pumpkin pancakes: See recipe card above for printable instructions.
- Mix dry ingredients: Whisk together all dry ingredients in a medium bowl.
- Mix wet ingredients: In a second bowl, add milk, egg whites, and pumpkin and whip.
- Finish the dough: Mix wet ingredients and dry ingredients.
- Cook the first side.: Spray cooking spray on a preheated frying pan or iron plate set and coat over medium heat. Add 1/4 cup batter to pan for each pancake.
- splash: When bubbles appear in the pancake and the edges are cooked, flip it over and cook the other side, then add the remaining batter.
Tips and Variations
Here are some additional instructions and ideas for making this recipe your own:
- Know when to turn over: The outside hardens, and the inside bubbles form and burst, leaving a small hole.
- Adjust heat as needed: If the outside of the pancake starts to turn dark brown or black before the inside hardens, reduce the heat.
- Add mixin: Pumpkin pancakes are delicious topped with a handful of chocolate chips, chopped apples, and chopped nuts!
What to Serve with Pumpkin Pancakes
Top your pancakes with maple syrup, agave, a dollop of butter, toasted pecans, or your favorite toppings. Here are some additional ideas:
Proper storage and reheating
- refrigerator: Leftover pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 4 days.
- freezer: Store these pancakes in a freezer bag and freeze for up to 3 months.
- To reheat: Warm pancakes in the microwave, 350°F oven, or toaster oven.
