Crisp mornings feel brighter with the smell of spices warming on the stove. That’s when a stack of healthy pumpkin pancakes hits the table, soft and golden with steam curling up into the air. They bring comfort in every bite, with the cozy taste of cinnamon, ginger, and maple syrup that makes breakfast feel like a little celebration.
Table of Contents
Why You’ll Love These Healthy Pumpkin Pancakes
These pancakes are fluffy, tender, and filled with warm fall flavors. The pumpkin purée adds natural sweetness and moisture while Greek yogurt gives them protein and a light tang. You’ll taste cinnamon, ginger, and nutmeg in every bite.
They are healthier than your average pancake too. Whole wheat flour brings fiber, Greek yogurt adds protein, and pumpkin gives you a nice dose of vitamin A. As a result, this recipe feels satisfying without being heavy.
These healthy pumpkin pancakes are perfect for breakfast, a cozy brunch, or even meal prep. You can store and reheat them for busy mornings when you want something quick yet comforting.
Ingredients You’ll Need
Pumpkin puree is the star here. Make sure you use 100% pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Greek yogurt keeps the pancakes moist and adds protein, while milk thins the batter just right. Whole wheat flour, baking powder, and baking soda give them their fluffy rise.
Spices like cinnamon, ginger, and nutmeg bring that unmistakable fall aroma. A touch of maple syrup or honey sweetens the mix, while vanilla rounds out the flavor. Eggs bind everything together, and melted butter gives richness.
Simple Substitutions
If you need these pancakes gluten free, swap the flour for a 1:1 gluten free blend. You can also replace maple syrup with honey or granulated sugar.
Don’t have three separate spices? Use 1¼ teaspoons pumpkin pie spice instead.
Step-by-Step Instructions
Start by whisking yogurt and milk together in a bowl, then let it rest for 5 minutes. This helps the batter come together smoothly.
Melt butter and set it aside to cool slightly. In a separate large bowl, whisk flour, baking powder, baking soda, salt, and spices.
Next, whisk pumpkin, eggs, maple syrup, and vanilla into the yogurt mix. Stir in the cooled butter.
Pour the wet ingredients into the dry, and gently stir until combined. The batter will be lumpy, and that’s okay. Let it rest for a few minutes while you heat your skillet.
Warm a skillet or griddle over medium-low heat. Grease lightly with butter if needed. Scoop about ¼ cup of batter for each pancake. Cook for 4 minutes until bubbles form and the edges start to dry.
Flip carefully, then cook another 2 to 3 minutes until golden brown. Keep cooked pancakes warm in a 200°F oven while you finish the rest.
Storage & Reheating Tips
You can store leftovers in the fridge for up to 4 days in an airtight container. If you want to freeze them, place the pancakes in a single layer on a baking sheet. Once solid, transfer them to a freezer bag for up to 3 months.
To reheat, pop them into a toaster oven for a crisp edge, warm them in a buttered skillet, or microwave for a quick option.
This makes them perfect for meal prep mornings when you need breakfast fast but don’t want to sacrifice flavor.
Frequently Asked Questions
Can I make these pumpkin pancakes vegan?
Yes. Replace the yogurt with a plant-based yogurt, the milk with almond or oat milk, and the eggs with flax eggs. Use coconut oil instead of butter, and you’ll still get fluffy, flavorful pancakes.
What are the best toppings for pumpkin pancakes?
Classic maple syrup works beautifully. You can also try a dollop of vanilla Greek yogurt, chopped toasted pecans, or even a little nut butter for extra protein.
Can I use oat flour instead of whole wheat?
Yes, but the texture will change slightly. Oat flour makes pancakes a little denser, though still tasty. For best results, use half oat flour and half whole wheat.
Healthy Pumpkin Pancakes Recipe Card (Tasty Plugin)
Print
Healthy Pumpkin Pancakes | Easy & Amazing Breakfast
- Total Time: 25 minutes
- Yield: 10 pancakes
- Diet: Vegetarian
Description
Fluffy and spiced healthy pumpkin pancakes made with Greek yogurt, whole wheat flour, and real pumpkin purée. Perfect for a cozy fall breakfast.
Ingredients
¾ cup nonfat Greek yogurt
¾ cup milk (1%)
2 tbsp butter (plus more for cooking)
1½ cups white whole wheat flour
2 tsp baking powder
¾ tsp baking soda
½ tsp kosher salt
¾ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground nutmeg
¾ cup pumpkin purée (not pumpkin pie filling)
2 large eggs
2 tbsp pure maple syrup (or granulated sugar or honey)
1 tsp pure vanilla extract
Optional toppings: maple syrup, butter, chopped toasted pecans, vanilla Greek yogurt
Instructions
1. Whisk yogurt and milk in a medium bowl and let rest 5 minutes.
2. Melt butter and let cool.
3. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
4. Add pumpkin, eggs, maple syrup, and vanilla to milk/yogurt mix; whisk to combine.
5. Stir in melted butter.
6. Pour wet ingredients into dry; stir gently until just combined (lumpy batter is fine).
7. Let batter rest while skillet heats.
8. Heat skillet or griddle over medium-low (or 350°F); grease if needed.
9. Scoop batter (scant ¼ cup each) onto skillet; cook ~4 mins until bubbles form and edges dry.
10. Flip and cook 2–3 more mins until golden and cooked through.
11. Repeat with remaining batter; keep pancakes warm in a 200°F oven if desired.
12. Serve with desired toppings.
Notes
For gluten-free: use a 1:1 gluten-free flour blend.
Replace maple syrup with honey or granulated sugar.
Use 1¼ tsp pumpkin pie spice in place of individual spices.
Refrigerate up to 4 days in airtight container.
Freeze up to 3 months: freeze in single layer first, then transfer to container/bag.
Reheat in toaster oven, skillet with butter, or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Halloween Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 133
- Sugar: 6g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
More Such Recipes
If you love these healthy pumpkin pancakes, you might also enjoy my Fluffy Quick No Fail Pancakes.
For more pumpkin goodness, try these Pumpkin Chocolate Chip Protein Muffins.
Or whip up Oatmeal Pumpkin Pancakes (Blender Recipe) for a speedy breakfast.
And if you’re craving something crisp and cozy, check out my Cider Pumpkin Waffles with Salted Maple Butter.
Final Thoughts
These healthy pumpkin pancakes bring warmth and joy to the table, whether you’re cooking for family or saving a batch for meal prep. They balance wholesome ingredients with the cozy flavors we crave in fall.
Try them this weekend and see how quickly they disappear. And if you do, leave a comment or share your stack with me. You’ll also find more recipe inspiration over on Pinterest and Facebook.