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Pumpkin Pancakes – The Perfect Fall Breakfast!

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

Pumpkin Pancakes – The Perfect Fall Breakfast!

Yield: 14-16 pancakes
Print This Recipe 4.86/5
Pumpkin Pancakes - The Perfect Fall Breakfast!


  • 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


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



More About The Book


Links Of The Day:

vegan chocolate cake

Vegan Chocolate Cake



Pumpkin Breakfast Recipes

12 healthy and super delicious ways to have pumpkin at breakfast, including cinnamon rolls, breakfast cookies, and pumpkin grilled cheese!


4.86/5 (14)

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Published on November 17, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. 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! 😀

  2. 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*

  3. 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.

  4. 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.

  5. 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!

    • 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

  6. 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!

  7. 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 🙂

  8. 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.

  9. 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!

    • 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!

  10. 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 🙂

  11. 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!

    • 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!

  12. Laura says

    making these for breakfast 🙂
    Yes, I love lists, and have learned not to trust my memory and that I need to write things down. I usually have multiple small lists (I don’t want a never-ending long list that I can’t finish in a day or two). I bought a small monthly planner that can fit in my purse for my goal of being more organized! Here’s hoping!!

  13. Lauren says

    These were SO good! I just had them for breakfast with some homemade apple butter and am looking forward to the leftovers tomorrow :).
    Thanks Katie!

  14. Anjela says

    These sound very good. I just recently found your fantastic site and can’t believe some of the recipes you were able to transform and make them so healthy.

    Do you have any plans to develop healthy imitations of Starbucks pastries. Cinnamon swirl Coffee cake, banana chocolate chip coffee cake, etc?

    • becauseHeloves! says

      She has banana polka dot bread, which is banana bread with chocolate chips in it. And a raspberry coffee cake…maybe you could sub bananas for the raspberries and add chocolate chips to get banana choc. chip coffee cake?

  15. Swiftie22 says

    I make a lot of lists, too! But I make them on Evernote. You should try it. It’s this online service (they have their app, too) and it helps you keep all your notes, recipes, and lists organized. And you get access to them from almost everywhere. It really comes in handy. 🙂

  16. Karen Flatley says

    I made this recipe this morning for my kids and they were a big hit. My three year old devoured every last bite on her plate! Thanks for helping me to feed my kids foods that are good for them but that they’ll actually eat. You are a lifesaver CCK!

  17. Robin in AZ says

    I used to have the same issue with lists. Two options for u that may help- get a small spiral notebook that will fit in your jeans/apron pocket and keep running lists. For me it was getting an iphone. I use the lists app and just make new lists when I think of other things I want to remember or gather info on. Hope that helps

  18. Alanna says

    These sound so good! I’m with you, girl — I LOVE making lists and crossing things off. I have so many Post-It notes around my desk at work, and I had the same problem with losing things sometimes until I found this free program download called Stickies. It’s essentially Post-It notes for your computer desktop, and you can resize, add different backgrounds, change the text / font / color… I love it!

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