These easy healthy pumpkin pancakes are full of warm spice and pumpkin flavor. They’re perfect to make for fall mornings and easy to whip up! They’re toddler and kid friendly!
My toddler is a big pancake eater and so making pancakes that include seasonal ingredients is always fun. These pancakes are a go-to because they’re full of healthy ingredients while also being rich in flavor. The batter takes minutes to make and includes ingredients you probably already have at home!
I love to make an extra batch of these on the weekend and store in the fridge for the upcoming week. They can be popped into the microwave for a quick breakfast or snack! I hope you love this recipe as much as my family and I do!
Ingredients
Canned Pumpkin Puree – not the pumpkin pie filling
Egg
Milk of Choice – I use whole milk
Butter – melted
Maple Syrup – for a rich fall flavor
Brown Sugar (optional) – have made this recipe without it but a little goes a long way
Vanilla Extract
All Purpose and Whole Wheat Flour – I like the mixture of the two! But feel free to use only all purpose flour if that’s what you have
Pumpkin Pie Spice – you can use cinnamon here if you don’t have it
Baking Powder
Salt
For Littles
These pancakes are perfect for Littles. They have very low sugar and the pumpkin provides nutrients including vitamins A and C and potassium and contains fiber and anti-inflammatory properties! Plus, they’re absolutely delicious. You can serve these to your littles 9 months +!
How To
Combine the wet ingredients and then add in the dry. Mix and let sit. Then cook over medium heat. Enjoy!:)
Easy Healthy Pumpkin Pancakes
Ingredients
- 1/2 cup canned pumpkin puree
- 1 egg
- 1 cup milk of your choice
- 2 tablespoons butter melted and slightly cooled
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar (optional)
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the pumpkin puree, egg, milk, melted butter, maple syrup, brown sugar (if using) and vanilla extract. Stir until everything is combined
- Then throw in the flour, pumpkin pie spice, baking powder and salt. Fold in until just combined (don’t over mix)
- Let your pancake batter sit out for 10 minutes. During this time, heat up a large nonstick pan or griddle over medium heat
- Using a 1/4 cup measuring cup, scoop the batter and pour the batter into the middle of the pan or griddle. Let cook for 2 minutes or until the bottom of the pancake is golden brown. Then flip and cool for another 2 minutes. Repeat until all the batter is used up. You can also make mini pancakes using a tablespoon scoop and cook those the same
- Serve warm! Eat them with maple syrup, peanut butter or just by themselves! You can store in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months. Enjoy!:)
