Wholesome pumpkin pancakes recipe

Wholesome pumpkin pancakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake

These pancakes are not only tasty, but they're also good for you. They're low fat and packed full of fibre and omega-3 fatty acids. Serve with maple syrup, if desired.

Be the first to make this!

IngredientsServes: 6

  • 135g wholemeal flour
  • 50g porridge oats with wheatbran
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • 250ml skimmed milk
  • 185g pureed pumpkin
  • 175ml low fat natural yoghurt
  • 2 teaspoons vanilla extract
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 100g finely chopped walnuts

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a bowl, combine wholemeal flour, oats and baking powder.
  2. In a second bowl, beat eggs and combine with milk, pumpkin puree, yoghurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in walnuts.
  3. Heat a lightly oiled frying pan over medium-high heat. Pour in about 4 tablespoons of batter for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry and a bubble popped near the edge holds its shape. Flip the pancakes over and continue cooking until the other side is golden brown.
  4. Repeat with remaining batter, adding more oil to the pan if necessary. Stack the pancakes on a plate and keep warm until serving.

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Fluffy Pumpkin Pancakes

This post may contain affiliate sales links. Please read my disclosure policy.

These soft and Fluffy Pumpkin Pancakes are a comforting Fall breakfast that your family is going to love! They’re easy to make and full of pumpkin flavor!

Looking for a traditional pancake recipe? Try these Fluffy Homemade Pancakes. They’re a favorite!

  • great for baby-led weaning
  • toddlers and kids also love these pancakes
  • freezer-friendly
  • 5-simple ingredients
  • great for breakfast, lunch or snack
  • good source of protein
  • no added sugar
  • can be made gluten-free
  • naturally nut-free

Fluffy whole wheat pumpkin chocolate chip pancakes. Perfectly spiced and with the right amount of sweetness, these healthy cakes are a wonderful breakfast treat for a cool morning.

This week my itinerary includes Salt Lake City, Utah and then Denver, Colorado. First I’m headed to Salt Lake City for a blogging retreat at Deer Creek Resort. After that, Tony will meet me in SLC and we’ll head to Moab and Denver to see my Mom. I haven’t seen her since June so I’m beyond excited to squeeze her tight and tell her that I love her oh so much!

And speaking of my mom, there’s one thing that comes to mind when we spend time together: Pumpkin! My mom taught me how to bake my first pumpkin pie from scratch (even the crust!) when I was 9 years old. Ever since then I’ve been in a full blown love affair with pumpkin the outstanding orange color and sweet-spiced flavors scream everything cozy and wonderful to me.

And honestly, what could be better than starting your day with a stack of pumpkin pancakes? With chocolate chips, too? OMG.

The beauty of pancakes is that they’re perfectly acceptable to enjoy any time of the day. Tony and I had breakfast for dinner the other night and it felt like the best decision we’ve made in quite sometime.

This recipe is in partnership with my friends over at Peapod. I’ve been creating a few awesome, healthy recipes for their new site FromThePod.com over the past few months and it’s been a blast introducing others to healthy, delicious recipes like these pumpkin pancakes.

AND BONUS! I love being able to order groceries online that get delivered right to my door, especially when I’m crazy busy singing to Mariah.

I whipped up these easy, wholesome pumpkin pancakes. They’re unbelieveably fluffy and exceptionally delicious on a cool fall morning. I love the additional sweetness from the chocolate chips, but they aren’t necessary. If you leave out the chocolate, I would recommend adding a tablespoon of maple syrup to the batter, or you can just spread them with peanut butter and call it a (really good) day.

I’d love to know if you make these cakes. Please leave a comment below or upload a photo to Instagram and tag #ambitiouskitchen so I can see your creations. xoxo!

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Recipe Summary

  • 1 cup pumpkin pie filling
  • 2 eggs
  • 2 cups milk
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg

Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg whisk until batter is smooth.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Fluffy Vegan Pumpkin Pancakes

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 3 to 4 1 x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


These Fluffy Pumpkin Pancakes are moist & buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free & Oil-Free.

Pumpkin Pancakes

These sweetly spiced Pumpkin Pancakes are a delicious twist on a typical pancake. Made with oat flour and containing a vegetable (pumpkin, obviously), they make for a pretty wholesome breakfast. Perfect if you feel like something sweet.

I recently found myself with leftover pumpkin purée, so what better than to turn it into these Pumpkin Pancakes. They’re also low FODMAP, low in fructose and dairy free if you have food intolerances.

I topped them with a good drizzle of rice malt syrup, crushed walnuts and a dusting of ground cinnamon. But feel free to top them with whatever you fancy. Some Greek yoghurt or coconut yoghurt would also be delicious.

10 small pancakes

Prep time
5 mins

Cook time
20 mins


  • 1 1/4 cups oat flour
  • 2 teaspoons (gluten-free) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of sea salt
  • 1 large free-range egg
  • 1/2 cup pumpkin purée
  • 2 x 20ml tablespoons rice malt syrup (or pure maple syrup or honey)
  • 1/2 cup almond milk (or your milk of choice)
  • Coconut oil, for frying


You can make oat flour by whizzing rolled oats in a food processor or blender until you get a powder. Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

I used Mississippi Belle Pure Pumpkin canned purée, which I bought from Coles in Australia (it’s 100% pumpkin). However, you can make your own pumpkin purée by roasting some pumpkin and then mashing the flesh into a purée. If you do this, I would suggest roasting the pumpkin instead of boiling it because you don’t want the purée to be too wet.

Who doesn't like pumpkin spice anything. I mean really! This is the perfect time of year to make pumpkin everything. So I thought why not pancakes?! These turned out absolutely perfect and they are great for those cold winter mornings (or any morning)!



✘ 1+ 1/2 cups all-purpose flour

✘ 2 tsp pumpkin pie spice mix

✘ 2 flax eggs (2 tbsp ground flax + 6 tbsp water)

✘ 1 + 1/4 cup plant milk of your choice

✘ 1 tsp apple cider vinegar


1. Combine together ingredients for the flax eggs and set aside.

2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice mix.

3. In a separate bowl combine all wet ingredients plus the flax eggs and mix.

4. Combine the wet with the dry and whisk until smooth.

5. In a large nonstick pan over medium heat (make sure the pan is heated before cooking) use a ladle to make you pancake shape. Allow the pancakes to cook for 3-5 minutes or until very bubbly on top (the more bubbles the better). Then flip, and cook for another few minutes.

6. Serve your pumpkin spice pancakes topped with pumpkin seeds, shredded coconut, and a drizzle of maple syrup!

Healthy Pumpkin Pancakes

My Healthy Pumpkin Pancakes are celebration of pumpkin and pancakes. Pancakes in any shape or form are the obligatory Sunday breakfast in our house and by now we have tried them all, so pumpkin pancakes were simply a matter of time.

Whether we are talking classic English pancakes or fluffy, American style ones, it doesn't matter. We do love pancakes here and making them is our Sunday morning thing, our little ritual and tradition. My main association with pancakes is a lazy 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!

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!

Likewise, if you are catering for a vegan in your family or somebody with food intolerances you might want to check out my Vegan Crepes or Vegan Buckwheat Pancakes.

What makes these pancakes healthy?

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 Vegan Pumpkin Banana Bread and Vegan Pumpkin Muffins.

Both 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 as well as these delicious pumpkin pancakes. Additional benefit is that slightly nutty flavour which can only be a good thing. However, if you don't happen to have either flour try using regular whole wheat variety, or mix of plain and whole wheat flours! You really cannot go wrong here.

Pumpkin Puree

Wholesome goodness right there! Make sure your puree is 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.

Other ingredients & substitutions

I used coconut oil instead of butter in my pancakes but feel free to use equal amount of unsalted butter if you prefer.

Full fat plain yogurt can be substituted with buttermilk or plain dairy-free yogurt of your choice.

If you'd like for your pumpkin pancakes to be egg-free, swap eggs for ground flax eggs. Simply mix 2 Tbsp of ground flax seed* with 5 Tbsp water and pop it in the fridge for 5-10 minutes until it turns slightly thicker. Use in recipe as you would eggs. You will get lovely boost of extra fibre and Omega-3s too!

Healthy 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 provides slightly savoury flavour. Whether you end up with sweet or savoury pumpkin pancakes will very much depend on your choice of toppings.

For sweet alternatives try:

  • 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 or your favourite shop bought chocolate spread

Savoury toppings we've tried and loved include:

  • crispy smoked streaky bacon/pancetta with a drizzle of maple syrup (perfect combination of sweet and salty)
  • baked beans
  • smoked salmon with a dollop of sour cream and sprinkling of chopped chives
  • fried or poached egg (with gorgeously runny yolk) could accompany any of the savoury options - absolute heaven!

Storing & freezing

These pumpkin pancakes reheat really well and by far the easiest way to do it is to pop them in a microwave. Approximately 30 seconds later and they are done.

You could also pop them in a toaster, reheat in a pan with a little butter or few minutes in a low oven would do the trick too.

They can be stored in the fridge for up to 5 days or frozen for up to 2 months.