Best 4 Healthy Pumpkin Pancakes Recipes
Kick-start your day with a wholesome and delightful treat – our incredibly delicious pumpkin pancakes! Prepared with wholesome ingredients like oats, almond milk, pumpkin purée, and a touch of sweetness from maple syrup, these pancakes are a symphony of flavors. Perfectly balanced between fluffy and crispy, each bite offers a burst of pumpkin spice goodness, leaving you feeling satisfied and energized for the day ahead. Whether you prefer them topped with a drizzle of maple syrup, a dollop of creamy butter, or fresh seasonal fruits, these versatile pancakes are guaranteed to tantalize your taste buds. So, gather your ingredients, fire up the griddle, and let's embark on a culinary journey that will elevate your breakfast experience to new heights!
Here are our top 4 tried and tested recipes!
HEALTHY PUMPKIN BANANA PANCAKES (PALEO OPTION)
These quick and easy pancake medallions are very healthy and delicious. My 5-year-old loves them! If you don't have pumpkin on hand, just use a whole banana instead of half. Serve warm with your choice of toppings (maple syrup, jam, fresh fruit, honey, etc.).
Provided by Amanda Hawkins
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
- Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 12.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 72.4 mg, Sugar 5.7 g
HEALTHY PUMPKIN SPICE PANCAKES
Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!
Provided by smellyvegetarian
Categories Breakfast
Time 20m
Yield 19 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs well until somewhat frothy.
- Add other ingredients except pumpkin and mix.
- Add pumpkin and mix again.
- Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
- Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.
Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 176.9, Carbohydrate 9.7, Fiber 1.1, Sugar 0.4, Protein 2.1
HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES
Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!
Provided by vanettenk
Categories Breakfast
Time 40m
Yield 20 pancakes, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Dump all in a bowl.
- Preheat pan w/non-stick spray.
- Whisk together. Add more milk as needed.
- Test pan for readiness by waiting until water droplets sizzle.
- Drop by 1/4 c amounts onto hot pan. Flip when bubbly.
HEALTHY PUMPKIN PANCAKES
My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
Provided by pixieglenn
Categories Breakfast
Time 25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients well.
- Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- Cook on medium heat until the edges look dry, then flip.
- Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
- Super good with REAL maple syrup!
- Enjoy!
Nutrition Facts : Calories 97.4, Fat 3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 180.1, Carbohydrate 15.7, Fiber 2.2, Sugar 3.8, Protein 3.2
Tips:
- Choose the right pumpkin: For the best flavor, choose a sugar pumpkin or pie pumpkin. These varieties are known for their sweet, dense flesh.
- Use fresh pumpkin puree: Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your pancakes a richer, more flavorful taste. To make fresh pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes with your favorite toppings: Pumpkin pancakes are delicious served with butter, syrup, fruit, or whipped cream.
Conclusion:
Pumpkin pancakes are a delicious and nutritious fall breakfast. They're easy to make and can be tailored to your own dietary preferences. Whether you like them plain or with toppings, pumpkin pancakes are a great way to start your day.
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