Lightly spiced healthy pumpkin pancakes are made using whole wheat flour, pumpkin puree and buttermilk for an extra fluffy consistency. Full of flavour, colour and goodness they make a delicious autumnal breakfast or brunch. Ready in minutes!
Pumpkin puree offers endless culinary possibilities and today I am sharing a quick and easy recipe for healthy pumpkin pancakes. These delicious pancakes are low in sugar and fat but high in fibre and protein thanks to the generous amounts of pumpkin puree and buttermilk they contain.
Healthy pumpkin pancakes ingredients
In addition to pumpkin puree and buttermilk these pancakes contain whole wheat flour, a little light brown sugar and butter. I also added a bit of cinnamon and nutmeg for a hint of spice (tweak the amounts to your preference).
Step-by-step recipe instructions
1.Whisk together the flour, baking powder and soda, cinnamon, nutmeg and salt until thoroughly combined.
2. In another bowl whisk together the eggs, buttermilk, pumpkin puree and sugar until smooth. Slowly pour in the melted butter whisking all the time.
3. Combine the 2 mixtures and stir (use a large spoon or whisk to do this) only until the flour is no longer visible. Do NOT overmix the batter. It should be a little lumpy.
4. Heat up a large non-stick pancake pan, grease using cooking spray then lower the heat and spoon the batter onto the pan spreading it a little to make good size pancakes. Do not make more than 3 pancakes at a time. Cook over a fairly low heat for about 3 minutes on each side.
Enjoy with a drizzle of maple syrup and knob of butter.
Substitutions
- Buttermilk: Substitute kefir or pouring yogurt.
- Flour: Use white whole wheat flour or a combination of regular whole wheat and all-purpose/plain flours.
- Spice: I used a combination of cinnamon and nutmeg but you can replace that with pumpkin spice/mixed spice (1.2 tsp).
Top tips
- Batter: Do NOT overstir the batter. Once you’ve combined the flour and egg mixtures stir only until the flour is no longer visible. The batter should be lumpy.
- For best results I recommend using a large non-stick pan for cooking the pancakes. It is important to fry the pancakes over a low heat so they cook through and don’t brown too quickly. Do NOT overcrowd the pan.
- Use either cooking spray or a little oil for frying (approx. 1 tbsp per batch).
- Best served immediately.
- Keep leftover pancakes in a plastic container in the fridge and reheat in the microwave.
You might also like
- Healthy Banana Pancakes Recipe (Whole Wheat)
- Healthy Blueberry Pancakes
- Polish Style Apple Pancakes
- Quinoa Pancakes with Buttermilk
Check out also my post on how to eat more veggies for breakfast (which includes 18 recipes).
Keep in touch!
Have you made these healthy pumpkin pancakes? I’d love to know how they turned out for you. Let me know in the comments below, thanks!
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Healthy Pumpkin Pancakes with Buttermilk
Equipment
- Large non-stick pancake pan
Ingredients
- 4.59 ounces (130 g) pumpkin puree
- â…” cup (160 ml) buttermilk
- 2 large eggs
- 1½ tablespoon light brown sugar
- 1½ tablespoon melted butter or vegetable oil
- 1 cup (120 g) white whole wheat/wholemeal flour 4.23oz
- â…” teaspoon baking powder
- â…“ teaspoon bicarbonate of soda
- â…” teaspoon cinnamon
- â…• teaspoon nutmeg
- â…™ teaspoon fine sea salt
- Cooking spray or oil for frying
Instructions
- Whisk together the flour, baking powder and soda, cinnamon, nutmeg and salt until thoroughly combined.
- In another bowl whisk together the eggs, buttermilk, pumpkin puree and sugar until smooth. Microwave the butter until partly melted then stir until completely melted (so it’s not too warm). Slowly pour the butter into the mixture whisking all the time.
- Combine the 2 mixtures and stir (use a large spoon or whisk to do this) only until the flour is no longer visible. Do NOT overmix the batter. It should be a little lumpy.
- Heat up the pan and lightly grease then lower the heat and spoon the batter onto the pan spreading it a little to make good size pancakes. Do not make more than 3 pancakes at a time. Cook over a fairly low heat for about 3 minutes on each side. Serve immediately.
Notes
- Batter: Do NOT overstir the batter. Once you’ve combined the flour and egg mixtures stir only until the flour is no longer visible. The batter should be lumpy.
- Buttermilk: Substitute kefir or pouring yogurt.
- Flour: Use white whole wheat flour or a combination of regular whole wheat and all-purpose/plain flours.
- Spice: I used a combination of cinnamon and nutmeg but you can replace that with pumpkin spice/mixed spice (1.2 tsp).
- For best results I recommend using a large non-stick pan for cooking the pancakes. It is important to fry the pancakes over a low heat so they cook through and don’t brown too quickly. Do NOT overcrowd the pan.
- Use either cooking spray or a little oil for frying (approx. 1 tbsp per batch).Â
- Best served immediately.
- Keep leftover pancakes in a plastic container in the fridge and reheat in the microwave.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Eb Gargano | Easy Peasy Foodie
Ooooh - I love the idea of making pancakes with pumpkin. Yummy! Eb x
Monika
Thanks Eb!
Rosemary
These look delicious - especially with the maple syrup! Such a good recipe at this time of year when we have a bit of an oversupply of pumpkins following a full-on carving session yesterday!
Monika
Thank you! Pumpkin is such an amazing ingredient and I just can't get enough of it at this time of year.
Kat (The Baking Explorer)
Anything pumpkin gets my vote! Your pancakes look delicious!
Monika
Thank you Kat!
Sisley White
I didn't think they would be so easy to make. Perfect pancakess
Monika
Thanks! They really are very easy to make.
Michelle Rolfe
I think I've overdosed on pumpkin this month - but so many tasty recipes out there for it! Why have I never thought of having it in pancakes!? Perfect combination for a cold winter morning. They look delicious! Cheers, Michelle x
Monika
Thanks! You can never overdose on pumpkin, especially at this time of year! It's so amazing in so many dishes.
Jacqui Bellefontaine
I really should cook more with pumpkin . I may well treat myself to these at the weekend as a start!
Monika
Hope you like these if you do make them, I am amazed at just how much flavour pumpkin has.
Cat | Curly's Cooking
Monika these look delicious! Such a perfect treat for breakfast.
Monika
Thank you Cat!
Monika
Thank you Choclette, everyone loved these pancakes so much I have a feeling I'll have to make them for Halloween, or maybe I'll wait till the weekend.
Choclette
Love your inclusion of pumpkin puree in these pancakes Monika. It gives them such a gorgeous autumnal colour too. Perfect for a Halloween breakfast.