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!
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 – 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!
Easy Healthier Pumpkin Pancakes
- 150 g 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 light brown sugar
- 2 Tbsp coconut oil* melted
- 2 large eggs
- 180 ml plain yogurt
- 150 g pumpkin puree*
- pinch of sea salt
- rapeseed oil/ olive oil for frying
- Toasted chopped walnuts or pecans
- Maple syrup/Honey/Golden syrup
- Crispy Streaky Bacon Slices
- 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).
- 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.
- In another bowl mix melted coconut oil with yogurt and eggs. Add pumpkin puree and mix some more until well combined.
- 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.
- 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!
- Nutritional information is approximate and meant as a guideline only.
- 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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Cook Blog Share hosted this week by Michelle at Flipped-Out Food
Cook Once Eat Twice hosted by Corina at Searching for Spice
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