Healthy Pumpkin Spice Pancakes

Healthy Pumpkin Spice Pancakes are a delicious breakfast any time of the year. Using canned pumpkin, almond extract, and pumpkin pie seasoning, this pumpkin spice pancake recipe has big flavor with few ingredients. 

This recipe was developed in partnership with Produce For Kids.  As always, all opinions are my own.

These Healthy Pumpkin Pancakes are about to spice up your breakfast routine! Creative breakfast ideas can be a challenge so I am loving this pumpkin spice pancake recipe.

I especially enjoy this pumpkin pancakes recipe because you can make a large batch of pancakes, freeze and reheat at a later time. Super easy way to encourage my kiddos to warm up their own breakfast on the mornings I am running in different directions. 

Your family is going to love the flavors that come together to create these pancakes made with pumpkin. My kids tell me that these pancakes taste just like a pumpkin pie! Top with maple syrup, caramel sauce or honey for extra sweetness.

How to Make Easy Pumpkin Pancakes: 

1. Preheat griddle to 300 – 350 degrees
2. In a large bowl with pour spout, whisk pumpkin, milk, egg, oil, and almond extract
3. Add flour, baking powder, baking soda, salt, and pumpkin pie seasoning
4. Stir until moistened, taking care to not over blend
5. Cook pancakes for about 2 minutes per side. Serve with a touch of butter & pure maple syrup if desired

Get started by gathering your ingredients and a large mixing bowl with a pour spout (if possible). 

What ingredients are in healthy pumpkin pancakes?

• 1/2cup canned pumpkin
• 1 1/2 cup milk (or almond milk for a dairy-free version)
• 1 egg
• 2 tablespoons Vegetable oil
• 2 tablespoons brown sugar
• 1 teaspoon Almond extract (or vanilla)
• 1 ½ cup all-purpose flour (or whole wheat flour)
• 1 1/2 teaspoons baking powder
• 1 tsp. Baking soda
• 1 tsp. Pumpkin pie seasoning
• ½ tsp. Salt

Ever wonder the spices found in pumpkin pie seasoning? It is a combination of cinnamon, nutmeg, ginger, cloves, and allspice. Check out this recipe for Homemade Pumpkin Pie Spice.

Next, in the large bowl with pour spout, whisk canned pumpkin puree, milk, egg, oil, brown sugar, and almond extract. 

PRO TIP: If preferred, add all ingredients into a blender and pulse to mix! Add flour, baking powder, baking soda, salt, and pumpkin pie seasoning to the batter and stir until moistened. 

PRO TIP: Be careful to not over blend the batter. The more you mix, the denser the pancakes will become. Less mixing is key to a fluffy pancake!

This is your chance to stir in any other ingredients you prefer. Between chocolate chips, chopped pecans and shredded coconut, you can get pretty creative with these pancakes!

When ready, cook the pancakes about 2 minutes per side.

Serve with a pat of butter, sprinkle of cinnamon and a drizzle of maple syrup if desired.

Looking for other delicious pumpkin recipes? You are in luck – here is a list of simple yet delicious recipes!

• Chocolate Chip Pumpkin Bread 
• Crockpot Pumpkin Chili
• Pumpkin Millet Porridge
• Spiced Pumpkin Seeds
• Sausage and Rice Stuffed Pumpkins
• Pumpkin Knot Rolls
• Pumpkin Dip

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with! 

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Pumpkin Spice Pancakes

Pumpkin Spice Pancakes are a delicious breakfast any time of the year.  Using canned pumpkin, almond extract, and pumpkin pie seasoning, this pumpkin spice pancake recipe has big flavor with few ingredients.

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4.25 from 8 votes

Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Servings 4

Ingredients

• 1 ½ cup milk
• 1/2 cup canned pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 teaspoon almond extract or vanilla extract
• 1 ½ cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie seasoning
• 1 teaspoon cinnamon
• ½ teaspoon salt
• Warmed maple syrup for serving

Instructions

• Whisk the wet ingredients. In a medium sized bowl, whisk the milk, pumpkin puree, egg, oil, sugar, and almond extract to combine.
• Whisk the dry ingredients. In a medium sized bowl whisk together the flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt.
• Add dry ingredients. To the dry ingredients to the wet ingredients.
• Fold together the ingredients. Stir until moistened, but don’t over-blend, because this will make your pancakes tough. It’s ok if there are some lumps.
• Preheat griddle. Preheat a griddle to 350 degrees, or heat a large nonstick skillet over medium heat.
• Cook. Using a ¼ cup measuring cup, scoop pancake batter and pour onto hot griddle or skillet. Cook the pancakes about 1 ½ to two minutes per side. You’ll know when to flip the pancakes when the edges start to get a little cooked and the center of the pancake batter is bubbly. Serve with syrup.

Notes

Serve with a pat of butter and pure maple syrup.

Nutrition

Calories: 342kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 783mg | Potassium: 249mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4974IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg