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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: https://chocolatecoveredkatie.com/2013/11/17/pumpkin-pancakes/

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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: https://chocolatecoveredkatie.com/2013/11/17/pumpkin-pancakes/

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.

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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: https://chocolatecoveredkatie.com/2013/11/17/pumpkin-pancakes/

 

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Pumpkin Pancakes

Pumpkin Pancakes – The Perfect Fall Breakfast!

Yield: 14-16 pancakes
Print This Recipe 4.86/5
Pumpkin Pancakes - The Perfect Fall Breakfast!
4.86/514

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.)

View Pumpkin Pancakes Nutrition Facts

 

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More About The Book

 

Links Of The Day:

vegan chocolate cake

Vegan Chocolate Cake

 

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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 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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157 Comments

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  1. Marjorie says

    They turned out lovely. I used all purpose flour & little bit of sugar because I didn’t have any stevia. I used a heaping? 1/4 c measure for the pancakes. It made approx. 5-6 pancakes which is great. I didn’t want too many. I had some today & can the rest tomorrow. Thanks for another great recipe!

  2. Luv2Run says

    Katie! Could you please use your brilliance to create a recipe for caramel apples? Like actually caramel covered apples not just the caramel dip…I’m allergic to MSG so I can’t find any caramel I can have and its one of my favorite fall treats.

    on another note I can’t wait to try these pancakes in a few minutes!! i’m obsessed with pumpkin so I’m making them for dinner 😀

  3. Kelly says

    These were AMAZING! I actually threw them on my waffle maker on a whim, and they turned out really well–light, thin, and crispy. I used maple syrup for the liquid sweetener and spread a wee bit of peanut butter on them when they were finished. It made four very large, thin waffles. Absolutely delicious, will definitely be making again…probably tomorrow!

  4. Belinda says

    I appreciate all of your list-crossing hard work to bring us such delicious recipes. Looking forward to the Oatmeal Crème Pies!

  5. Another Katie says

    I LOVE making lists. So much so that my family got a good laugh when my husband and I got engaged and they realised my last name would become Lister. 🙂 Like you, I have a million lists with nothing crossed off. But I also have random lists, like books I want to read (which currently fills 2 small spiral notebooks) and baby names (for the kid my husband and I haven’t started working on yet).

    Also, I would be so excited it if you got around to the oatmeal creme pie recipe! My 2 brothers and I used to go through a Sam’s Club-sized box of those things every week when we were kids. We were… surprisingly slim for the amount of crap we ate back then!

  6. Beth says

    You’re the best! My mom and I are currently eating these for a wonderful breakfast. Many thanks for you hard work and dedication. I make your recipes numerous times each week and have yet to not like one. Yay!

  7. matt says

    Can you create a recipe for a blueberry pie prior to Thanksgiving by any chance? Any suggestions? Would be greatly appreciated

  8. Bird says

    I make lists in hopes to follow them and then just don’t ha Life always seems to get in the way 😉 and this recipe looks amazing, making it tonight for dinner 🙂 .. oh my please make oatmeal creme pies 🙂

  9. Tatum says

    I do the same thing with lists! I also do the same with thing with notebooks and notepads. I’ve started so many and they are scattered around my house.

  10. Kathy says

    I love pumpkin and I just happened to have some cooked pumpkin in the fridge from baking a mini pumpkin the day before. I was anxious to try these pancakes. They were awesome and they turned out exactly like the stack in the pictures! That’s a first! I like to try and always make healthy pancakes, but for some reason, when I try to “flip” them, they goosh up into a ball in the pan, stick and I end up with a gummy ball of unappealing dough on my plate. They always seem to not cook thru, even when they cook forever. This recipe turned out really nice. They were just a tad soft in the middle, but tasted cooked. Have some left over for tomorrow too. Loved the cinnamon taste in every bite!

  11. Molly says

    Hey do you have any recipes for pumpkin pie filling/mix. Someone bought me this for a recipe that called for canned pumpkin but it doesn’t work

  12. Chris says

    Yum, but totally stuck to pan. I ended up cooking them like scrambled eggs! I used coconut oil on the pan, then 2nd time tried with olive oil. – my 1st time trying to use GF flour (is not Bob’s, could not find it here). I did add the xanthan. Will try again. Another random Q: why the dry into the wet and not vice versa? Does it matter? thanks!

  13. Bett says

    Hi

    Do you have a recommended number of servings, as well as a liquid measure for how much batter each pancake takes? It’s impossible to judge size from a photo without anything to compare to. A little more info makes it easier for those of us watching our food intake to decide which recipes to make.

    Thanks!

  14. Robin says

    These were so scrumptious! I woke up with a ginormous waffle craving so I broke out the mini waffle maker (makes two small ones at a time) and turned this pancake batter into waffles! Topped with frozen blueberries, homemade coconut butter, and a tasty drizzle of maple syrup and my craving was more than satisfied. I used Bob’s whole grain spelt, unsweetened soy milk, stevia, and half a tbs of the whipped Earth Balance. My waffles were a little too mushy when they were done so I threw them in the toaster and they crisped up perfectly! Thanks, Katie!

  15. Katie says

    Hi katie!!! By the way, I LOVE your name and your blog! Anyways, I was wondering what size pancakes you made? Also, if you love pumpkin pancakes like I do, you should know that Trader Joe’s™ makes an awesome pumpkin pancake mix!

  16. bee says

    Yay for pumpkin pancakes! Thanks Katie.

    I also have the same growing-number-of-lists problem. Sometimes I just have to start a new one for the sake of my sanity!

  17. Erin says

    Wow! Just made these and hit the spot! Crazed pumpkin fan here and have been jonesing for some yummy pumpkin pancakes that weren’t horrible for you. Think this would be good to try in one of those oatmeal/cottage cheese pancake variations?

    • Kelly says

      I actually did put these in my waffle maker, and it worked fine! To be fair, they were extremely thin (my waffle maker is a British one, and they don’t really do fluffy American-style waffles, sadly) and crispy, but delicious. I would probably put in a little less liquid next time to make them slightly less thin, but it’s definitely worth a try.

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