These pumpkin pancakes are light and fluffy, with pumpkin puree, pumpkin spice, brown sugar and vanilla for lots of cozy fall flavor!
The Fluffiest Pumpkin Pancake Recipe
When developing this healthier version of pumpkin pancakes, I discovered that it’s also the secret to making pancakes that are extra fluffy. Because I swapped the whole eggs for egg whites, the texture is lighter, giving you pancakes that rise tall in the skillet with lots of fluffiness. (I use the same trick in my Heart-Shaped Chocolate Chip Banana Pancakes.) If you’re looking for the perfect weekend breakfast, this is it!
Why These Pumpkin Pancakes Are My Favorite for Fall
I love filling my fall menu with all the pumpkin recipes I can, from Crustless Pumpkin Pie to Pumpkin Chocolate Chip Muffins for breakfast and savory Creamy Pumpkin Ginger Soup. These pumpkin pancakes have become one of my family’s fall traditions! Here’s why you’ll love them too.
- The best texture: If you like your pancakes light, airy, and fluffy, these pumpkin pancakes are sure to please!
- Cozy flavor: The combination of pumpkin puree, cinnamon, pumpkin pie spice, brown sugar, and vanilla makes these pumpkin pancakes ideal for chilly fall mornings.
- Easy to make: These pancakes are simple to whip up, with just a few minutes of prep and cooking. (My Pumpkin Pancake Muffins are also super easy and full of pumpkin flavor!)
Yield: servings
Serving Size: 2 pancakes
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Mix all dry ingredients in a medium bowl.
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Combine milk, egg whites and canned pumpkin in another medium bowl and mix until smooth.
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Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
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Heat a large nonstick skillet or griddle on medium heat.
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Spray oil to lightly coat and pour heaping 1/4 cup of pancake batter.
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When the pancake starts to bubble and the edges begin to set, flip the pancakes.
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Repeat with the remainder of the batter.
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Top them with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).
Last Step:
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Serving: 2 pancakes, Calories: 172 kcal, Carbohydrates: 34 g, Protein: 9.5 g, Fat: 2.5 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 866 mg, Fiber: 1.5 g, Sugar: 2 g
Ingredients You’ll Need
Below is everything you’ll need to make this pumpkin pancake recipe. See the recipe card above for the exact measurements.
- All-Purpose Flour, or whole wheat flour for heartier pancakes. (Try my Whole Wheat Pumpkin Pancakes with Pecans too!)
- Baking Powder helps give the pancakes lift.
- Kosher Salt balances and enhances the overall flavor.
- Ground Cinnamon and Pumpkin Pie Spice add warmth.
- Canned Pumpkin makes these pancakes moist and gives them their orange-y color. Save the extra pumpkin puree to make Pumpkin Chocolate Chip Cookies!
- Brown Sugar Monk Fruit Sweetener lowers the carbs in these pumpkin pancakes, or use regular brown sugar.
- Fat-Free Milk, such as Fairlife.
- Egg Whites, either from whole, separated eggs or the kind that comes in a carton.
- Oil, such as coconut or any neutral oil.
- Vanilla Extract also enhances the flavor of the pancakes.
- Cooking Spray for the skillet or griddle.
How to Make Pumpkin Pancakes
Here’s a quick overview of the steps involved in making pumpkin pancakes. See the recipe card above for printable directions.
- Mix the dry ingredients: Whisk all of the dry ingredients in a medium bowl.
- Mix the wet ingredients: Whisk the milk, egg whites, and pumpkin in a second bowl.
- Finish the batter: Combine the wet and dry ingredients.
- Cook the first side: Coat a preheated skillet or griddle set over medium heat with cooking spray. Add 1/4 cup of batter to the pan for each pancake.Â
- Flip: When the pancakes bubble and the edges are set, flip them over to cook the other side, then repeat with the rest of the batter.Â
Tips and Variations
Here are some additional pointers and ideas for making this recipe your own.
- Know when to flip: The outside will be set and the inside will have bubbles that form, pop, and leave little holes.
- Adjust the heat as needed: If the pancakes start getting dark brown or blackened on the outside before the inside is set, turn down the heat.Â
- Add mix-ins: A handful of chocolate chips, diced apples, or chopped nuts is delicious in pumpkin pancakes!
What to Serve With Pumpkin Pancakes
Top your pancakes with maple syrup, agave, a pat of butter, toasted pecans, or your favorite toppings. Here are some more ideas:
Proper Storage & Reheating
- Refrigerator: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze these pancakes in a freezer bag for up to 3 months. Â
- To reheat: Warm the pancakes in the microwave, a 350ºF oven, or in a toaster oven.Â
