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–+ servings
5 from 17 votes

How to Make Healthy Pumpkin Pancakes

By Laura Ascher
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
A white plate with stacks of pumpkin pancakes on it.
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Two ingredient pumpkin pancakes make the perfect breakfast for busy mornings.

Equipment

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Ingredients 

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

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.

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.
  • I like to bake a couple of butternut squashes or pumpkins at a time, so I 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. I 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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