Sixteen fat, fluffy, irresistible pumpkin pancakes… for less than 250 calories!
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.
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. 😕
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!
Pumpkin Pancakes
Pumpkin Pancakes – The Perfect Fall Breakfast!
Print This Recipe
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Ingredients
- 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
- 1/4 cup + 3 tbsp pumpkin or sweet potato puree
- 2 tsp oil or 1 extra tbsp pumpkin puree
- 1 tsp pure vanilla extract
Instructions
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.)
Links Of The Day:
12 healthy and super delicious ways to have pumpkin at breakfast, including cinnamon rolls, breakfast cookies, and pumpkin grilled cheese!
Unofficial CCK Helper says
Ummmm… If you changed the amount of flour in the recipe, how on earth can you say you “followed the recipe exactly”? Sorry, but it is your own fault that your version did not turn out. I’d suggest googling to see that scaling recipes is not a good idea unless you are ok with a negative turnout. And saying you followed the recipe exactly is laughable.
Stephanie says
Great recipe. My kids and I downed a double batch of these for breakfast, I served them with peanut butter and honey and they were so yummy. I love your website, so much awesome stuff here!
Linda schecter says
I haven’t tried any of your recipies yet! Looking forward they sound great and healthy
Thank you,I will continue to follow
Linda Schecter
Mike says
Hi!
I just attempted to make these and I ran into a 2 major issues:
1. After mixing the wet and dry ingredients, the batter turned into a loose/soft paste. I also did not add vanilla extract, I used molasses as my sweetener and coconut milk as my milk choice(if this could have caused a problem?)
2. The pancakes stuck to the bottom of my cast iron skillet(which might have just been the skillet), but never seemed to cook all the way through even after they were almost burnt.
Please let me know what I should differently next time since I really want to try these!
Thanks!!
Unofficial CCK Helper says
I would never recommend cooking pancakes in a cast iron skillet. I would use a nonstick skillet and they will do MUCH better there 🙂
Sara says
These pumpkin pancakes are delicious! I’m about to make them a third time. Only thing is that the yield is WAY off. I double the recipe, and it still only makes about 10 small-medium size pancakes (I’m petite and I can eat 3 at a time). If this recipe makes 16 pancakes, they must be quarter dollar size.
keyla says
These pancakes are amazing!! Thank you so much for creating this recipe and sharing it!
Jackie says
This recipe looks amazing and will be trying! I’ll be topping with fresh sliced fruit and organic honey. Can you freeze leftover pancakes? If so, how long do they last and how would you suggest reheating? (Cooking as a single person is difficult due to the huge amount of leftovers!)
Chocolate Covered Katie says
I’m sure you can, and they would probably last about a month. Reheat in the oven or microwave.
Kathryn says
These pancakes are great! Though, for people who are considering making this recipe, I would note that I only got about 6-7 pancakes from the batter rather than the 12-14 that Katie lists as the yield.
Mariah says
I made these today and they’re fantastic! It only made five pancakes though.
Jane says
I made this recipe and it did not make 16 pancakes or anything even close to that (5 to be exact). Also, the consistency was mush….not in the correct pancake form at all. Just wondering what I could have done wrong?
Jason Sanford says
I think you made them much too big, which would explain why they didn’t cook through in the middle either. The ones in the photos (and the ones I make when I make this recipe) are silver dollar size – you can tell from how big the butter is in the picture. Hope that helps!
Cynthia says
Do you have a coconut flour pumpkin recipe? I worry about experimenting myself since I am brand new to using coconut flour.
Monica says
Did you ever try the coconut flour? I was just about to start figuring out a coconut flour and monk fruit sweetener version of these and any insight would be helpful…
Heather says
I made these this morning and they stuck to the cast iron pan. I added more oil and thinned the batter a bit with additional milk, yet they still stuck; torn the pancakes up. What went wrong?
Jason Sanford says
Hmm I’ve not had that problem with these but find that nonstick pans work much better for pancakes in general, especially vegan pancakes. For a no fail solution, have you tried this method? https://chocolatecoveredkatie.com/2017/08/06/how-to-make-pancakes-not-stick-to-the-pan/
Donna Ochs says
Do you think this would work if I used almond or coconut flour? I know it would take less due to the density. Thank you for all your wonderful recipes!
Amanda Hirschi says
This is my first time making one of your recipes, and I’m glad I did. They were freakin’ amazing! A couple questions though regarding the pancakes. How big do yours come out? I only got 10 pancakes using an 1/8 cup to measure them out. Is that too big? I used 1/2 cup milk. If i had used another 2 tbsp, would that have made that big of a difference? And can this recipe be doubled without screwing up the end result?
I also wanted to tell you that I read a couple of your posts about you, and just wanted to say thanks for being you. Thank you for being honest, for not taking advantage of those you come to your site, for loving food and having chocolate with breakfast and for making recipes that are real world recipes that allow people to eat with out breaking the calorie bank. And I love that if I ever wanted to I could 16 of these beauties! Thank you!
Jason Sanford says
Hers are pretty small (look at the buttery spread for reference). I have doubled the recipe before! Sometimes you need to adjust the liquid but otherwise it works well.
Angeles says
Lovely idea! I have some pumpkin I am cooking just now and I wasn’t sure of what to do with it, but you just gave me an idea! I will be making my own version of this recipe and if you don’t mind, and if with my changes it works well and I post it in my blog, I’d like to share this post as the source of the inspiration!
Thanks!!!
Eva says
Made these today – it was the perfect amount for two adults to eat for breakfast. I sliced up some strawberries to toss on top of the pancakes because that’s what I had. I used a bit extra pumpkin instead of the oil, and they were still a great consistency. They were surprisingly slow-cooking (normally I burn pancakes by accident). These were delicious!
Eva says
…and next time, I plan to put some mini chocolate chips into the pancakes. Unfortunately, I forgot to do that today!
Leigh Snyder says
These are very good. I doubled the recipe, used half almond and half white flour. (I’m going to have to use what I already have, sometime…) I made a glaze with almond milk and some cream cheese frosting I’d made for your pumpkin cake last weekend, warming it up and adding cinnamon, ginger and allspice. My daughter and I both really liked these. I used some real maple syrup too, as I ran out of my trial glaze. I only got 6 pancakes out of a double recipe, so I assume I make them much larger than you would. I ran out of glaze before these last pancakes were made, so these are without topping. YUM, Thank you, again. Now, what to make next??
Eleanor Dillon says
My batter was so thick i only got about 6 pancakes even after adding 1/4 c water… Should i have kept adding water until it was runny enough to pour? These were more like spread onto the pan.
Heidi says
It would have been nice to see in the Instructions (or Intro) that you MUST make these small for them to cook properly! I doubled the recipes so I could have NORMAL sized pancakes, and they were heavy and wet in the middle. Then I see farther down in the Comments afterwards that the size matters!
Honestly, the ingredient proportions seem overly weighted towards the wet, so I don’t know how they’d turn out better even so. My family prefers a lighter texture, so I have to say these are a miss. (OTOH your Crustless Pumpkin Pie is a new favorite!)
Jason Sanford says
Unfortunately sometimes recipes can’t be doubled, and this is one of those! https://www.cookinglight.com/cooking-101/techniques/baking-problems#baked-goods (9 of 36)