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Healthy Pumpkin Pancakes

These healthy pumpkin pancakes are a great way to use your fresh pumpkin puree. They're like Fall on your plate any time of year!

Categories Breakfast
Difficulty Easy
Keyword fresh pumpkin pancakes, fresh pumpkin puree, pumpkin puree pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 6-inch pancakes
Calories 215 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 2 cups whole wheat pastry flour or buckwheat flour
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground cloves
  • 1 1/2 cups milk
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree (fresh or canned)
  • 1 egg
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract


  1. Combine the dry ingredients (flour, coconut sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, sea salt, and ground cloves) in a large bowl and whisk to combine.

  2. In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
  3. Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
  4. Heat a non-stick skillet over medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.

  5. Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
  6. To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.

  7. Serve hot, with some pure maple syrup.

Recipe Video

Nutrition Facts
Healthy Pumpkin Pancakes
Amount Per Serving (2 pancakes)
Calories 215 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4.2g21%
Cholesterol 24.9mg8%
Sodium 306.6mg13%
Carbohydrates 34.7g12%
Fiber 2.2g9%
Sugar 8.3g9%
Protein 6g12%
Vitamin A 1500IU30%
Vitamin C 1.7mg2%
Calcium 170mg17%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.