How to Make: Healthy Pumpkin Pancakes

Pumpkin pancakes are a must for fall. These healthy pumpkin pancakes are grain-free, dairy-free, and made with only 2 ingredients!

We've officially switched everything over to all things pumpkins. At least until the end of the holiday season! That means lots of pumpkin pancakes for breakfast.

The best thing about these healthy pumpkin pancakes is that they are grain-free, dairy-free, and full of protein.

So, our applesauce muffin recipe is going to have to wait while we embrace our favorite pumpkin recipes!

Do you love pumpkin everything? We sure do! See our paleo pumpkin bread or homemade pumpkin granola for more fall recipe inspiration.

Simple Pumpkin Pancakes

For this recipe, you only need pumpkin and eggs. You have the option to add cinnamon, honey, and vanilla for more of that fall flavor.

Where we live, we can only get whole pumpkins in the fall during October and November. Beyond that, it is nearly impossible to find them.

So, in the off-season, we have used sweet potatoes and butternut squash to make these, and they are equally delicious.

We love that the base of these pancakes is a vegetable! It really is the breakfast of champions and such a healthy meal to start your day.

Why You’ll Love This Recipe

• Super simple: These pancakes can be made with as few as two ingredients! If you need a quick and easy breakfast that is also full of fall flavor, these pancakes are perfect for whipping up in a flash.
• Paleo-friendly: our healthy pumpkin pancakes are made without any grains, dairy, or sugar. They are suitable for those on a paleo diet, and if you omit the honey, they are also great for Whole30.
• Customizable: There are so many ways to make these pancakes your own. We offer a few different optional ingredients you can add, and you can always get creative with the toppings.
• Meal prep: These pancakes save very well in both the fridge and freezer, so you can get some breakfast prepped and ready to go at the start of the week.

Ingredients

• Pumpkin puree: You can make your own or use canned puree. Make sure you’re buying 100% pumpkin puree, not canned pumpkin pie filling, as that has sugar and other added ingredients.
• Eggs: These add lots of protein and bind the pancakes together!
• Pumpkin pie spice (optional): We like to add some pumpkin pie spice for a little more flavor.
• Honey (optional): If you like your pancakes a little sweeter, a tablespoon of honey makes them even more delicious.

Variations and Substitutions

• Rather than pumpkin puree, you can use butternut squash puree, cooked and mashed sweet potato, or another type of winter squash! We frequently use butternut squash puree because we have it on hand most often.
• Instead of pumpkin pie spice, you can use any combination of cinnamon, clove, nutmeg, allspice, and ginger, or make your own pie spice with all of them.
• Feel free to add a splash of vanilla extract for even more warm, fall flavor.

How to Make Paleo Pumpkin Pancakes

Step 1. If you’re making your own puree, complete that first by following the instructions in the post below.

Step 2. Combine all of the ingredients in a blender and blend until smooth.

Step 3. Preheat a cast iron skillet and add a couple of tablespoons of coconut oil to it.

Step 4. Use a 1/4 cup measuring cup to scoop pancake batter into the cast iron skillet.

Step 5. Cook on one side for a couple of minutes, then flip and continue cooking until the pancakes are golden brown and cooked through.

Step 6. Remove from the heat and top with desired toppings. See our list of ideas below!

Tips

• Homemade pumpkin puree can have more water content than canned, and it’s very important to have dry, thick pumpkin puree for this recipe. Be sure to remove any extra liquid by blotting it with paper towels or straining it in a cheesecloth.
• Use your leftover pumpkin puree to make healthy pumpkin pie!
• You can make the batter ahead of time and store it in the refrigerator to make this breakfast even easier.
• We like to bake a couple of butternut squashes or pumpkins at a time, so we can have the puree ready in the morning. Pumpkin puree, butternut squash puree, and baked sweet potatoes can last for one week in an airtight container that is stored in the fridge.
• It is best to cook these in some sort of nonstick skillet, as they will stick to the pan. We use a cast iron skillet for almost everything and love that it is naturally nonstick.
• If using a cast iron skillet, be sure to preheat it well and use a decent amount of coconut oil before pouring in the batter. They cook best when made into small pancakes (about 1/4 cup of batter).

How to Cook a Whole Pumpkin

We like to use homemade pumpkin puree or butternut squash puree whenever we can, because it tastes that much better! Be sure you use a pie pumpkin, not a carving pumpkin. Here’s how to make your own puree:

Cooking a Pumpkin in the Oven

1. Remove the stem of the pumpkin by cutting the top off.
2. Cut the pumpkin in half.
3. Scoop out the pumpkin seeds and flesh (save the seeds if you want to roast them).
4. Place the pumpkin halves, face down, in a glass baking dish.
5. Bake at 400 degrees for one hour or until soft.
6. Once the pumpkin is cooled, scoop the pumpkin out of the peel with a spoon, add it to a blender, and blend until smooth.

Cooking a Pumpkin in the Instant Pot

1. Add 1/2 cup of water to the bottom of the Instant Pot. Add the trivet, and place the pumpkin on top. We used a 3-pound pie pumpkin.
2. Lock the lid and set the valve to sealing.
3. Press the manual button, and add 13 minutes to the clock.
4. Once the pumpkin is cooked, let it release pressure naturally. Do not flip the valve!
5. Once the lid is unlocked, remove the pumpkin carefully. It will be very hot!
6. Pull the stem off the top and cut the pumpkin in half.
7. Remove the seeds with a spoon.
8. Scoop the pumpkin out of the peel with a spoon, add it to a blender, and blend until smooth.

Don’t have an Instant Pot yet? Get our favorite Instant Pot.

Best Pumpkin Pancake Toppings

Adding new toppings can really change the taste and add some variety to this simple recipe. Sometimes we make a batch of these for peanut butter and jelly sandwiches for an easy packed lunch. These paleo pumpkin pancakes are delicious on their own, but adding some toppings makes them more fun!

Here are some of our favorite toppings for these healthy pumpkin pancakes:

• Banana slices
• Strawberry slices
• Mixed berries
• Almond butter or peanut butter
• Butter and honey
• Pure maple syrup
• Raw honey
• Coconut whipped cream
• Shredded coconut
• Coconut sugar and cinnamon

You can really get creative with this! Have fun and try something new!

FAQs

How long do these pumpkin pancakes last?

They stick together if you pile them on top of each other, so we find it easier to eat them right away. If making pancakes to store, you can separate each layer with parchment paper to avoid sticking. Once the pancakes are made, they can last about 5 days in the fridge.

What if we can’t find a pumpkin?

That is much easier to find in our area! Cooking a butternut squash is very similar to cooking a pumpkin. You can also use baked sweet potatoes for this recipe, or canned pumpkin in a pinch. If you don’t have access to fresh pumpkins, try to find butternut squash.

How do you make sweet potato puree?

To make sweet potato puree, simply bake sweet potatoes in the oven until soft and then scoop the flesh out of the peel. Add the sweet potatoes to a blender to make the puree, then continue with the pancake recipe.

Enjoy these healthy pumpkin pancakes this fall with all of your favorite toppings! They’ll surely get you in the autumn spirit.

Looking for more healthy meal ideas? See our 30 days of healthy eating cookbook.

Related Recipes

• Sourdough French Toast
• Homemade Sourdough Pancakes
• Healthy Pumpkin Muffins
• Gluten-Free Zucchini Bread Recipe

If you tried these Healthy Pumpkin Pancakes or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 17 votes

How to Make Healthy Pumpkin Pancakes

By the studio Ascher Prep: 5 minutes minsCook: 20 minutes minsTotal: 25 minutes mins Servings: 4 SaveSaved Pin Print Two ingredient pumpkin pancakes make the perfect breakfast for busy mornings.

Equipment

• 12" cast iron skillet

Ingredients

• 2 cups pumpkin puree
• 4 eggs
• 1 teaspoon pumpkin pie spice, optional
• 1 tablespoon honey, optional
• Coconut oil, for frying

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Instructions

• Preheat a cast-iron skillet over medium heat or use a nonstick skillet.
• Add all the ingredients to a blender and blend until well combined.
• Pour a couple tablespoons of coconut oil onto the cast iron skillet.
• These fry up best when you make smaller pancakes. Use a 1/4 cup measuring cup to make the pancakes.
• Add the batter to the coconut oil, flip only once after a couple of minutes.
• Once the pancake is lightly browned and cooked through it is done. Remove from the heat and top with desired toppings.

Video

https://youtu.be/FRdKzPawaq8

Notes

• Homemade pumpkin puree can have more water content than canned, and it’s very important to have dry, thick pumpkin puree for this recipe. Be sure to remove any extra liquid by blotting it with paper towels or straining it in a cheesecloth.
• Use your leftover pumpkin puree to make healthy pumpkin pie!
• You can make the batter ahead of time and store it in the refrigerator to make this breakfast even easier.
• We like to bake a couple of butternut squashes or pumpkins at a time, so we can have the puree ready in the morning. Pumpkin puree, butternut squash puree, and baked sweet potatoes can last for one week in an airtight container that is stored in the fridge.
• It is best to cook these in some sort of nonstick skillet, as they will stick to the pan. We use a cast iron skillet for almost everything and love that it is naturally nonstick.
• If using a cast iron skillet, be sure to preheat it well and use a decent amount of coconut oil before pouring in the batter. They cook best when made into small pancakes (about 1/4 cup of batter).

Nutrition

Calories: 122kcal, Carbohydrates: 15g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 69mg, Potassium: 319mg, Fiber: 4g, Sugar: 9g, Vitamin A: 19304IU, Vitamin C: 5mg, Calcium: 60mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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