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    Hummusapien » Recipes » Breakfast » Healthy Pumpkin Pancakes

    ★★★★★ from 3 reviews

    Healthy Pumpkin Pancakes

    Published Oct 11, 2021 · Modified Oct 25, 2022 · by Alexis Joseph · 4 Comments

    Jump to Recipe

    Amazing Healthy Pumpkin Pancakes made in one bowl with real pumpkin and sweetened with maple syrup. The ultimate fall breakfast! Gluten free.

    stack of pancakes bite removed

    It's a pumpkin partayyy and you're all invited! Who's bringing coffee?

    We've mastered pumpkin bread, pumpkin pie smoothies, pumpkin bars and no bake pumpkin cookies. It's a fall bonanza up in here!

    And now we're ready to go to town on some seriously scrumptious, fluffy, and healthy pumpkin pancakes. Did I mention you can whip these up in one bowl? I kid you not.

    What's the texture of gluten free pancakes like?

    Because these are made with my trusty combo of almond and oat flour, they don't have quite the same texture as white flour pancakes. That said, they are still wonderfully fluffy and not at all dense!

    We did find with this recipe that store-bought oat flour yielded fluffier pancakes, since making the flour at home doesn't get the flour as fine.

    If you want classic pancakes, you must try my Fluffy Lemon Blueberry Pancakes.

    pancakes cooking on pan

    Tips for fluffy pancakes

    • THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes. Cloud puffs!
    • Not over-mixing the batter. Overworking the mixture can lead to dense, chewy pancakes. Gently fold the batter with a wooden spoon, knowing some streaks of flour are totally fine.
    • A hot skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you'll get that nice browning but not so hot that the exterior burns. I like just below medium or medium low heat. You can oil or butter the pan if it's not non-stick.
    • Baking powder and soda. You've gotta have trusty leavening agents!
    pancakes overhead with pecans

    How to know when to flip pancakes?

    Wait until the pancakes are set and move easily when you place a spatula underneath them. You should see some bubbles! This typically takes 2-3 minutes.

    What's the best pancake griddle?

    I registered for this 11 inch ceramic griddle for our wedding and it's definitely one of my most used kitchen tools. I've learned that they key is to not use any oil and not put the heat on too high. Medium low works perfect with this pan!

    stack of five pumpkin pancakes

    Tips to store, reheat and freeze pancakes

    Pancakes reheat and freeze super well. I like to make a batch on Sunday and store them in the fridge in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving.

    To freeze, lay pancakes in a single layer on a parchment-lined baking sheet and place in the freezer. Once they're frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.

    More cozy fall breakfasts

    • Almond Flour Pumpkin Bread
    • Flourless Pumpkin Muffins
    • Apple Cinnamon French Toast Casserole
    • Morning Glory Muffins
    Print
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    stack of pancakes bite removed

    Healthy Pumpkin Pancakes Recipe (Gluten Free!)

    ★★★★★ 5 from 3 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 min
    • Cook Time: 10 min
    • Total Time: 20 minutes
    • Yield: 6 pancakes 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    Amazing Healthy Pumpkin Pancakes made in one bowl with real pumpkin and sweetened with maple syrup. The ultimate fall breakfast! Gluten free.


    Ingredients

    Units Scale
    • ½ cup pumpkin puree
    • ¼ cup milk of choice (almond, oat, cow's, etc)
    • 1 large egg
    • 1 tbsp avocado oil (or melted coconut oil)
    • 2 tbsp pure maple syrup
    • ⅔ cup super fine blanched almond flour, packed (87g)
    • ⅔ cup oat flour (58g)
    • 2 tsp pumpkin pie spice
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • ¼ tsp fine sea salt

    Instructions

    1. In a medium mixing bowl, add pumpkin, milk, egg, maple syrup, and oil. Whisk until smooth.
    2. Add almond flour, oat flour, baking soda, baking powder, salt and pumpkin pie spice. Whisk until combined. It will be a thick batter.
    3. Grease a large skillet with cooking spray and heat to to medium low. Once hot, add ¼ cup of batter to skillet, repeating as needed. Cook for about 3 minutes per side (be careful to watch for burning), flipping once bubbles start to form and cooking another 2-3 minutes or until golden. Turn down the heat if pancakes are browning too quickly. Enjoy with maple syrup!

    Notes

    If you don't have pumpkin pie spice, you can sub 1 ½ tsp cinnamon + ¼ teaspoon each ginger, allspice, cloves and nutmeg.

    Using store-bought oat flour (versus homemade) yields fluffier pancakes.

    Keywords: healthy pumpkin pancakes, gluten free pumpkin pancakes

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Photos by The Nutritious Kitchen.

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Asher says

      October 17, 2021 at 2:18 pm

      I just made these for breakfast, and they’re delicious! My partner and I really enjoyed them. Light, fluffy texture, not too sweet, good flavor. Definitely will make again.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 19, 2021 at 10:11 am

        Wonderful, thank you Asher!

        Reply
    2. Elaine says

      October 14, 2021 at 2:58 pm

      These came out super good, nice and fluffy. Thank you!

      ★★★★★

      Reply
    3. Dylan says

      October 11, 2021 at 9:55 am

      Yummm! I made these last weekend and they were so good! The perfect breakfast for cozy Fall mornings!

      ★★★★★

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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