Healthy Pumpkin Pancakes (vegan)

Break up your breakfast routine with these light and fluffy golden whole grain pancakes featuring pure pumpkin. Perfect for an autumn breakfast, brunch, or dinner. Delicious served with pure maple syrup.

What’s your favorite breakfast food??

If I’m being honest, I have way too many favorite breakfast foods for any one to be a true favorite.

And yet, I’ve always had a sweet spot for pancakes – any kind. There are so many different ways to make pancakes; and they all seem to fit my particular mood. I’ve already posted some delicious options – Banana Walnut Pancakes, Cornmeal Pancakes, Lemon Poppy Pancakes, Blueberry Cornmeal Pancakes, Savory Cornmeal Pancakes with Veggies. But then there are regular light and fluffy pancakes, chocolate pancakes, gingerbread pancakes, chocolate chip pancakes, and so on.

This time of year, I really enjoy making all things pumpkin. It seems many people feel the same way. Pumpkin truly is a fall fan favorite.

So let’s chat about these Healthy Pumpkin Pancakes.

These Healthy Pumpkin Pancakes don’t contain any added fat, dairy, eggs, refined sugar, or cholesterol. Instead, the base for these pancakes is whole grain flour and plant milk. I like using white whole wheat flour because whole grain flours are much healthier and nutritious.

I started using King Arthur’s white whole wheat flour years ago and really enjoy the texture it produces since it is made using soft white wheat and contains less gluten in it. This results in a lighter more neutral baked good compared to whole wheat flour.

You can easily substitute the white whole wheat flour for a gluten-free baking blend if you follow a gluten-free diet. You may need to adjust the liquids slightly though. If your batter is too thick, simply add in a little more milk until you get the right consistency. I have not tried this recipe using almond flour or coconut flour. Both absorb liquids quite differently.

And instead of oil and eggs, I normally use unsweetened applesauce to make pancakes. However, since these are pumpkin pancakes, I use pure packed pumpkin instead of my trusty applesauce. I typically use canned pumpkin because it is shelf-stable and is fairly inexpensive. This allows me to enjoy pumpkin anytime the mood strikes. You can also use freshly cooked pure pumpkin, just be sure the consistency is similar to that of the canned variety. If it’s too wet, you’ll need to decrease the amount of plant milk used.

As it turns out pumpkin isn’t just delicious, it’s quite nutritious, too. Pumpkin contains a good amount of Vitamin C, which keeps our skin healthy and strong. It contains copper, manganese, Vitamins B2 and E, iron, and potassium. Those who eat higher levels of potassium reduce their risk for heart disease and stroke by lowering blood pressure. Pumpkin also provides 2 grams of protein and 3 grams of fiber. Comprised of 94% water, pumpkin only contains 49 calories and .2 grams of fat. (Healthline)

Pumpkin also protects our cells from free radicals and oxidative stress through antioxidants. These powerful antioxidants also offer our bodies critical protection from sun damage and cancer, improve eye health, and decrease the ill-effects of LDL (bad) cholesterol – all while strengthening our immune system. (Healthline)

I like to use a measuring cup to scoop up the batter and pour onto the preheated griddle; though I don’t use the entire contents of the measuring cup. It’s just less messy to use it for scooping and pouring. The results are much more uniform. You can make smaller or larger pancakes, depending on your preference. I usually can make about ten to twelve pancakes with one batch of batter.

One of the great things about these Healthy Pumpkin Pancakes is that they freeze very well. Make sure your pancakes are completely cool, and then wrap a paper towel around them. This will absorb any trapped condensation. Then place the pancakes in a freezer bag or container for up to two months. 

Then when you want to enjoy these delicious pancakes, remove them from the freezer and reheat them by microwaving for 20-30 seconds or placing in a covered skillet on low heat. You can also put them in a toaster for a short stint, but be careful that they don’t overcook.

Another awesome thing that I love about pancakes is that you can actually store leftover batter in the refrigerator for another day. Make the amount you want when you make your batter, and then cover the bowl and store in the refrigerator for up to two days. When you want to make pancakes, allow the batter to come to room temperature while your griddle is preheating.

It’s important that you use double-acting baking powder if you aren’t going to make your pancakes right away. Double-acting baking powder is activated twice – once when it comes into contact with liquid and again when it gets hot. I like using aluminum-free double-activated baking powder. When I can’t find it in the grocery store, I get a one pound bag for $3 here.

The final ingredient in these Healthy Pumpkin Pancakes is actually a blend of several. Pumpkin Pie spice is a combination of cinnamon, nutmeg, ginger, cloves, and allspice. I recommend using two teaspoons for a nice balanced flavor. It’s like eating autumn in every bite. If you don’t already have pumpkin pie spice, simply mix together 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a dash of cloves and allspice.

And what better way to enjoy these delicious Healthy Pumpkin Pancakes than pouring on a dose of maple syrup. Oh, there’s nothing better than pure maple syrup on my pumpkin pancakes.

I hope you enjoy this Healthy Pumpkin Pancakes as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• ¾ cup pure packed pumpkin*
• 1¾ cups unsweetened plant milk**
• 2 Tbsp lemon juice (or ACV)
• 1 Tbsp maple syrup
• 1 Tbsp pure vanilla extract
• 2 cups white whole wheat flour***
• 2 Tbsp baking powder
• 2 tsp pumpkin pie spice****

Instructions

1. Preheat electric griddle to 325 degrees Fahrenheit.
2. In a large bowl, combine the almond milk, pumpkin, lemon juice, maple syrup, and vanilla. Set aside.

1. In a separate bowl, whisk together the flour and baking powder.
2. Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5 minutes.

1. Using a 1/3 cup measuring cup, scoop batter and pour a portion onto the hot griddle.
2. Allow to cook until the edges are dry and bubbles form on the center, about 3-5 minutes.
3. Flip over and wait another 3-4 minutes, until golden brown.
4. Remove from the griddle.
5. Serve with fresh fruit, vegan butter, and/or pure maple syrup.

Notes

* If you wish to use fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pure packed pumpkin, or adjust the amount of plant milk used.

** You may use any unsweetened non-dairy milk for these pancakes.  If using sweetened vanilla flavored plant milk, omit the maple syrup and vanilla.

*** I like using white whole wheat flour or spelt flour.  But you can use almost any kind of flour, including a quality gluten-free baking blend. 

**** If you don’t have pumpkin pie spice (like me), combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a dash of cloves. This will make the 2 teaspoons of pumpkin pie spice used in this recipe.

Makes 10-12 pancakes, 10 5” size