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Pumpkin Pancakes – The Perfect Fall Breakfast!

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Sixteen fat, fluffy, irresistible pumpkin pancakes… for less than 250 calories! 

Sixteen light & fluffy pumpkin pancakes from @choccoveredkt... for less than 250 calories. Full recipe:



I love getting recipe requests.

My list of things to make is now nine pages long… not exaggerating.

Included on the list are ideas such as: Nutella Cheesecake Squares, Cauliflower Pizza Crust, Oatmeal Crème Pies, Coconut Layer Cake, and Cookie Dough Waffles.

Without a doubt, the most-requested recipe over the years has been for pumpkin pancakes.

So finally this week I’m able to cross it off the list.


Sixteen light & fluffy pumpkin pancakes from @choccoveredkt... for less than 250 calories. Full recipe:


I kind of love crossing things off my to-do lists.

I’m strange like that.

I make lists all the time, on whatever scrap paper happens to be available when an idea comes into my head.

The only problem is I’ll start a list and then be in a different room when I get another idea.

So I just start a new list.

And then I have a million pieces of scrap paper floating around the house and never cross everything off any of them, which means none of the lists are ever thrown out. 😕


Pumpkin Pie Pancakes


Bursting with spicy cinnamon, pumpkin pie spice, and a hint of pure vanilla extract, these sweet pumpkin pancakes are the perfect indulgent-yet-healthy recipe for Fall.

It’s like eating pumpkin pie for breakfast!
Super light & fluffy pumpkin pancakes from @choccoveredkt... for less than 250 calories. Full recipe:



Pumpkin Pancakes

Print This Recipe 5/5


  • 1/2 cup spelt, all-purpose, or Bob’s gf flour
  • just under 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • only if using gf flour, add 1/4 tsp xanthan gum
  • pinch stevia, or 2 tbsp liquid sweetener of choice
  • up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
  • 1/2 tsp white or apple cider vinegar
  • level 1/4 cup plus 3 tbsp pumpkin or sweet potato puree
  • 2 tsp oil or 1 extra tbsp pumpkin puree
  • 1 tsp pure vanilla extract
Yield: 14-16 pancakes


Pumpkin Pancakes Recipe: In a medium bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot, drop small ladles of batter onto the skillet. Be sure to spread out the batter so it doesn’t sit in the middle of each pancake. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Makes about 16 pancakes the size of the ones in the photos. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. (Pancakes in the photos are made with the gluten-free flour option.)

View Pumpkin Pancakes Nutrition Facts


Link Of The Day:
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Healthy Chocolate Chip Cookies


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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Livi says:

    yum!! perfect for fall 🙂

  2. Julia G says:

    So I’m currently cuddled up in my bed with a huge dilemma because I didn’t know what to make myself for breakfast! Mystery solved. I’m definitely about to go get up and try these. Thank you for the recipe Katie! 😀

  3. Greta says:

    oatmeal cream pies!! pretty please?

  4. Katy says:

    I love pumpkin pancakes, and yours looks awesome with that scoop of ice cream on top. I’m a total list maker and definitely love crossing things off my to-do list!

  5. Tammela says:

    Yum! Yes, I do love making lists…even better is checking things off of said lists.

    Here is my pumpkin pancake recipe:

  6. I like crossing things off lists, too, and this recipe has just found its way to the top! Looks delicious!

  7. Ami says:

    I was just thinking yesterday that I needed to find a pumpkin pancake recipe! Perfect timing!! And YES. Lists everywhere. And I sometimes try to consolidate my lists, so they are nice and neat and legible but it never lasts for more than a day. *sigh*

  8. becauseHeloves! says:

    I was going to request pumpkin pancakes! And I just opened a can of pumpkin like three days ago….

    I shall request: Healthy bran muffins! It’s my second favorite kind of muffin, next to chocolate chip.

    1. becauseHeloves! says:

      Have you ever heard of the Mellow Mushroom? It’s a chain pizza restaurant that has vegan cheese pizzas!

      1. Alice Steele says:

        I just have to chime in – I LOVE mellow mushroom.

        1. becauseHeloves! says:

          Me too! I went there tonight- amazing!
          Pizza is a gift from God (:

    2. lailja says:

      oh yes! bran muffins. been craving bran lately. been reading about how good rye bran is and tolerated by many in spite of its gluten.

  9. Melissa says:

    These look so, so good! To answer your question, yes, I am absolutely a huge list maker! It makes things much easier and manageable for me to have a list to refer to and check off as complete, as I go along. I am a very visual person, so this comes in handy.

  10. Bethanny says:

    Making these tonight! Can’t wait to try them 🙂

  11. Liz says:

    I actually made Pumpkin Pancakes from one of your single-serving pancake recipes – the Banana Split ones – by just subbing in pumpkin for the banana! I’ll have to try this version now and see how they compare to the single-serve modification I made 🙂

    And yes, I love making lists, but love crossing them off even more!

    1. Bethanny says:

      so can you tell me how these turned out for you? For me the taste was great but I ended up with fewer super-fat pancakes instead of the sixteen thinner ones. Maybe that was because I used whole-wheat flour or because I only used 1/4 cup almond milk and I didn’t use liquid sweetner…like I said they tasted great

      1. Lauren says:

        I got 15.

        1. Sara says:

          I got thirteen pancakes, but I made them a bit bigger than I think Katie did. They were delicious!

      2. Liz says:

        I haven’t actually tried this recipe yet – only make pancakes on weekends – but with the single-serve alteration I made, I got the amount Katie said in that recipe. I don’t use liquid sweetener or whole-wheat flour, but I have a general idea of consistency and always add more almond milk if I think it’s going to be too thick.

        1. Bethanny says:

          Mine came out really more like a dough than a batter…I wouldn’t have been able to ladle it. It’s driving me crazy wondering where I went wrong haha

          1. Just curious…how come you didn’t add the rest of the liquid? 1/4 cup is much less than the recipe calls for.

          2. Bethanny says:

            not sure why, I guess because it said “Up to” 1/2 cup of liquid, and I have a problem following directions:)

      3. Love2run says:

        I got the same thing! And I used whole wheat flour too, so maybe that was it.

  12. I love pumpkin pancakes, and these are fabulous. Yum!

  13. Franco says:

    Wow! I love pancakes but never thought I could make them with pumkin. Now I finally know what to do with the ones I get from my parents 🙂

  14. Deidre says:

    Does anyone know of a delicious natural, sugar-free or low-calorie pancake syrup? I tried Nature’s Hollow, didn’t care for it.

    1. Christy says:

      Joseph’s brand is really great. They have a website you can order directly from. I have also found it at Whole Foods.

    2. Whit says:

      I LOVE Walden Farms Pancake Syrup- I can’t tell the difference!

  15. Alice Steele says:

    Hey – with the gluten-free flour were they cooked in the middle? I have had the hardest time getting ANY recipe of gluten-free pancakes to seem cooked. They always are wet in the middle. About how long do you cook it before flipping? Thanks!

    1. Yes…be sure to make them small enough. And, as it says in the recipe, be sure to smush down so there’s not extra batter in the middle.

    2. sassygirl711 says:

      hey! just made these pancakes again
      during the holidays…for the umpteenth
      time 🙂
      here’s my technique for any pancake recipe
      and I always use GF flour: when pouring
      batter (under 1/4 C., I’d guess) I swirl the
      batter in the hot pan (like you would when
      making crepes). the center is never wet.
      also…watch the heat of your pan closely…
      too hot and the middle won’t get cooked
      and the edges could brown…even burn.
      this morning I added 1/8 tsp. unsulphered
      molasses and a bit of powdered ginger.
      used TJ olive oil spray at the start and
      never had to re-spray the pan. (it nvr
      got too hot). made 13 pancakes: each one
      4 inches…my perfect pancake size!)
      happy new year!

  16. Jennifer says:

    Cookie dough waffles sound amazing. I can’t wait for that recipe! 🙂

  17. Audrey says:

    This recipe is my payday splurge (I always buy something on payday for a recipe I really want to try but don’t have all the ingredients for, like apple cider vinegar)! Looks delicious, and I’m like you, tons of papers with short lists or ideas all over, despite having a journal specifically for just that 🙂

  18. Sarah says:

    So I think you answered this question but this is 1 serving? 🙂

  19. makayla says:

    Yes! Oatmeal Cream Pies were my request…glad to hear they are on your list. Hope to see them soon. Cookie Dough Waffles? That sounds SO YUMMY!

  20. Deidre says:

    Are the nutrition facts based on one pancake, or are serving sizes more than one pancake?

    1. Meesh says:

      According to the nutrition info page: The nutrition information above is for a stack of EIGHT pancakes… But these pancakes are so healthy that you can easily eat all sixteen pancakes at once!

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