Easy Healthier Pumpkin Pancakes

Easy Healthier Pumpkin Pancakes

My Easy Healthier Pumpkin Pancakes are celebration of all things pumpkin (you might have noticed by now I DO love cooking and baking with pumpkin). Pancakes in any shape or form are the obligatory Sunday breakfast in our house and by now we have tried them all, so why not pumpkin!

Whether it’s a classic, crepe style pancake or a fluffy, American style one, it doesn’t matter. We do love pancakes here and making them is our Sunday morning thing, our little ritual, tradition.

My main association with pancakes is lazy Sunday morning, pyjamas on till late (well definitely later than during the week lol), smell of coffee, happy & relaxed kids… How could I not love pancakes!

Easy Healthier Pumpkin Pancakes

To make these pancakes a bit healthier and wholesome I used white spelt flour but you could also use white rye flour which I have used previously in my Nutty Pumpkin Banana Bread with Chocolate Chips and Pumpkin & Cinnamon Muffins with Plum Jam. Both these flours claim to have most of the goodness of their wholemeal counterparts but with much lighter texture hence suitable for all of your baking needs and perfect for these Easy Healthier Pumpkin Pancakes too! Both flours will also give your pancakes slightly nuttier flavour which can only be a good thing. However, if you don’t happen to have either flour try using regular whole wheat variety, it will work really well too!

I used coconut oil instead of butter in my pancakes for that added flavour but regular butter will work  as well. There is quite a substantial amount of full fat plain yogurt added here which could be substituted with buttermilk or any plain dairy free yogurt too.

As for the pumpkin puree, it should be fairly dry. I used my favourite Hokkaido (Red Kuri Squash) which is the best if you are after nice dry pumpkin puree. Take a look at my Easy Homemade Pumpkin Puree guide for more details and tips. Alternatively, you can use tinned puree which has pretty dry consistency and would be perfect here.

Easy Healthier Pumpkin Pancakes

Easy Healthier Pumpkin Pancakes – sweet or savoury?

Are these more of a sweet or savoury fare I hear you ask? Well, both really! There is a small amount of brown sugar added to the batter however the pumpkin itself provide slightly savoury taste to it. The ultimate answer would be in the toppings you choose to go for.

Our favourite sweet alternatives include:

  • some butter with toasted walnuts or pecans and drizzle of honey, maple syrup or golden syrup
  • your favourite jam or conserve (plum jam goes particularly well with anything pumpkin!)
  • you could try my Easy Homemade Plum & Chocolate Spread for that slightly grown-up chocolatey hit

Savoury toppings we’ve tried and loved would include:

  • smoked streaky bacon/ pancetta crisped up (and a drizzle of maple syrup)
  • baked beans 🙂
  • smoked salmon with sour cream and sprinkling of chopped chives
  • fried or poached egg (with gorgeously runny yolk) could accompany any of the above – absolute heaven!

These pumpkin pancakes reheat really well in a microwave or oven.  They can be stored in the fridge for up to 5 days or frozen for up to 2 months.

If you like pancakes not only for breakfast but also for dessert, take a look at these Pancakes (Crepes) with Mascarpone Cream & Cranberry Compote which look impressive and taste simply divine!

If you have some dry pumpkin puree leftover you might want to try these Crunchy Pumpkin Cookies! Really buttery, melt in your mouth delicious and with a bit of a crunch too!

5 from 9 votes
Easy Healthier Pumpkin Pancakes
Easy Healthier Pumpkin Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Easy Healthier Pumpkin Pancakes are perfect weekend breakfast treat! Prepared lovingly with few healthy swaps for a wholesome feast! All you need to do is choose your toppings! (4 generous servings)

Course: Breakfast, Dessert, Treat
Cuisine: American, fusion, International
Keyword: pancakes, pumpkin, pumpkin puree, weekend breakfast
Servings: 10 pancakes
Calories: 121 kcal
Author: Jo Allison
Ingredients
  • 150 g (1 cup) white spelt flour or wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 35 g (1/4 cup) light brown sugar
  • 2 Tbsp coconut oil* melted
  • 2 large eggs
  • 180 ml (3/4 cup) plain yogurt
  • 150 g ( 1/2 cup with a peak) pumpkin puree*
  • pinch of sea salt
  • rapeseed oil/ olive oil for frying
To serve
  • Toasted chopped walnuts or pecans
  • Butter
  • Maple syrup/Honey/Golden syrup
  • Crispy Streaky Bacon Slices
Instructions
  1. Put flour, baking powder, bicarbonate of soda, cinnamon and nutmeg in a large bowl and give it a little whisk with a fork or a whisk (alternatively sift all the ingredients through the sieve). 

  2. Add sugar and a pinch of salt and give it a mix. Make a well in the middle and put aside while you prepare your wet ingredients.

  3. In another bowl mix melted coconut oil with yogurt and eggs. Add pumpkin puree and mix some more until well combined. 

  4. Pour your pumpkin puree mixture into the well of dry ingredients and mix in with wooden spatula or a whisk until you get quite a thick and slightly lumpy looking batter.

  5. Heat a large, non-stick frying pan with a little oil and drop 4 large spoonfuls of batter onto the pan (depending on the size of pan you are using). Cook for approximately 2 min on a medium heat until small bubbles start appearing on the surface of the pancakes. Flip them over with a spatula and cook on the other side until golden. Repeat with remaining batter and serve with your choice of toppings! Enjoy!

Recipe Notes
  • Calories are approximate and per pancake without any toppings added. 
  • You can substitute coconut oil with 25g (2Tbsp) of unsalted butter
  • Make sure you use really dry pumpkin puree for this recipe. Check out my post on how to make your own easy homemade pumpkin puree. Alternatively, use tinned pumpkin puree which tends to be quite dry.

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Have you tried my Easy Healthier Pumpkin Pancakes? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook pageTwitter, Instagram or Google+

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Easy Healthier Pumpkin Pancakes

I’m linking my Easy Healthier Pumpkin Pancakes recipe with the following pages:

Cook Blog Share hosted this week by Michelle at Flipped-Out Food

Cook Once Eat Twice hosted by Corina at Searching for Spice

Fiesta Friday hosted by Angie, Mollie at The Frugal Hausfrau and Mila at Milkandbun

Related products from Amazon*

 

*This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

These Easy Healthier Pumpkin Pancakes are perfect weekend breakfast treat! Prepared lovingly with few healthy swaps for a wholesome feast! All you need to do is choose your toppings! #pumpkin #pancakes #healthy #breakfast
October 18, 2018
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21 Comments

  • Reply Jacqui Bellefontaine

    I love squash but don’t cook with it much in baking. Maybe I should start by making these pancakes, they look delicious

    October 18, 2018 at 2:20 pm
    • Reply joskitchenlarder

      Thank you Jacqui! 🙂 That’s sounds like a great idea 🙂 They really are delicious!

      October 18, 2018 at 7:32 pm
  • Reply Michelle Frank | Flipped-Out Food

    I swore off pancakes for many years because I grew up on the kind that came out of a bag. BLEARGH! But I’ve since learned that the homemade kind are heavenly. I absolutely love the sound of these pumpkin pancakes with streaky bacon/pancetta and a poached egg. Baked beans, you say?! I’m INTRIGUED. Thanks for linking up with #CookBlogShare!
    Michelle Frank | Flipped-Out Food recently posted…One-Pot Buffalo Chicken Macaroni and CheeseMy Profile

    October 18, 2018 at 9:04 pm
    • Reply joskitchenlarder

      Thank you Michelle! That was the first time I have tried making pumpkin pancakes and now I’m hooked, they are fantastic and the best thing about them is that you can have them either sweet or savoury! Oh yes baked beans absolutely fantastic and super popular here in the UK. All you need to do is open the tin and out they come, gorgeous! 🙂

      October 19, 2018 at 7:58 pm
  • Reply Corina Blum

    I love the sound of these pumpkin pancakes. I really like using pumpkin in recipes and this is such a good way of adding a little extra veg into a meal that wouldn’t normally have it. Thanks for sharing with #CookOnceEatTwice!
    Corina Blum recently posted…Fasolakia | Greek Beans RecipeMy Profile

    October 19, 2018 at 8:57 am
    • Reply joskitchenlarder

      Thanks Corina! 🙂 These are definitely lovely and wholesome and kids loved them. My eldest actually preferred them savoury with baked beans and poached egg on top lol, even more goodness 🙂

      October 19, 2018 at 8:01 pm
  • Reply Kat (The Baking Explorer)

    They look so incredibly fluffy and amazing!

    October 19, 2018 at 12:08 pm
    • Reply joskitchenlarder

      Thanks Kat! 🙂 They’ve turned out so well with perfect fluffy crumb and so delicious. 🙂

      October 20, 2018 at 7:25 am
  • Reply Karly

    These look delicious!

    October 19, 2018 at 7:52 pm
  • Reply Nickki

    I’m on a real pumpkin kick at the moment – these pancakes look amazing! I love the fact that we can now buy tinned pumpkin in the U.K., so much easier! I’ve pinned this recipe, will definitely be giving it a try 🙂
    Nickki recently posted…Halloween Rocky RoadMy Profile

    October 21, 2018 at 7:04 am
    • Reply joskitchenlarder

      Thanks Nickki! I know what you mean I’m the same, love everything pumpkin! 🙂 It’s great to have the option with tinned pumpkin puree for sure. I’ve got a tin in the cupboard but as I have been on a roll with my own puree so far this season, I haven’t had a chance to use it yet! 🙂

      October 22, 2018 at 8:32 am
  • Reply Mila

    Oh, I love pumpkin pancakes, color is so beautiful , and the textute seems more soft to me 🙂
    Mila recently posted…Monastery beetroot salad with coriander seedsMy Profile

    October 21, 2018 at 12:06 pm
    • Reply joskitchenlarder

      Thank you Mila! 🙂 They are like little orange pillow aren’t they? I am definitely sold! 🙂

      October 22, 2018 at 8:35 am
  • Reply frugal hausfrau

    These look like excellent pancakes! I wish I had a plate of them right now!

    Thanks for sharing your creation with us this week at Fiesta Friday!!

    Mollie
    frugal hausfrau recently posted…Halloween Marshmallow Popcorn BarsMy Profile

    October 24, 2018 at 1:46 am
    • Reply joskitchenlarder

      Thank you Mollie! 🙂 They are ever so moreish and disappear in a flash every time I make them lol which must be a good sign 🙂

      October 24, 2018 at 2:33 pm
  • Reply Mayuri Patel

    I haven’t tasted pumpkin pancakes but sure would love to try making them at home. Love the suggestions you’ve given as to how to serve them. I think pumpkin pancakes and baked beans would make a wonderful brunch light dinner option.

    October 24, 2018 at 9:09 pm
    • Reply joskitchenlarder

      Thank you! 🙂 The savoury version with baked beans is superb! We had it for dinner couple of weeks back with my boys during busy weekday and everybody loved it. We added poached eggs on top as well ( the way to go)! 🙂

      October 25, 2018 at 7:44 pm
  • Reply Midge @ Peachicks' Bakery

    oooh pumpkin pancakes! These would go down really well in my house – The Peas are definitely Pancake piggies!
    Midge @ Peachicks’ Bakery recently posted…Sweet Spiced Fig Muffins (Dairyfree Glutenfree Vegan)My Profile

    October 25, 2018 at 7:25 pm
    • Reply joskitchenlarder

      Thanks Midge! 🙂 Tell me about pancake piggies lol! But then who can resist nice stack of pancakes and these are pretty good for you too! x

      October 25, 2018 at 7:45 pm
  • Reply Andy Bishop

    These look very yummy. I’m going to make them for breakfast tom. Thanks for this!

    October 29, 2018 at 1:12 am
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