These Healthy Pumpkin Pancakes are made using only wholesome ingredients like almond flour, eggs, and pumpkin puree. They are ultra soft and fluffy, and there's no butter or oil!
These are truly exceptional healthy pumpkin pancakes, with a soft and fluffy texture, but without any added fat. Eggs play a vital role in achieving a desired structure due to the absence of gluten, like in the almond flour cake recipe.
Why you'll love them?
- Wholesome ingredients like almond flour, eggs and pumpkin.
- There's no butter or oil.
- Healthy, gluten-free and dairy-free option.
- Ultra soft, light and fluffy.
- Protein rich from eggs and ground almonds.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour - Use super fine almond flour and not almond meal for the desired light texture.
- Eggs - Eggs are the main binding in any almond flour recipe like the almond flour blueberry muffins. This healthy pumpkin pancakes recipes uses 4 eggs, bumping up the protein.
- Brown Sugar – Just a dash of brown sugar helps to highlight the natural sweetness in the almond flour, like in almond flour shortbread cookies. Use white sugar, coconut sugar or maple syrup instead.
- Spices - I use ground cinnamon to keep it simple like in instant pot rice pudding. You can also use premade pumpkin spice mix in addition to cinnamon.
- Baking powder - It helps achieve the desired lift and texture.
- Milk - Just 2 tablespoons of whole milk to get the right consistency. Use any plant based milk to keep it dairy free.
- Pumpkin - Make sure to use 100% canned pumpkin puree and not pumpkin pie filling, like in pumpkin cake recipe.
How to make
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add almond flour, brown sugar, baking powder, cinnamon and salt into a medium bowl and whisk to combine.
3. Add eggs and pumpkin puree into another larger bowl.
4. Add milk and whisk to combine.
5 & 6. Pour the combined wet mixture into the flour mixture and stir until evenly combined.
7. Place a non-stick pan over medium to low heat and add some coconut oil or butter, when moderately hot. Ladle about ¼ cup batter into the skillet, spreading into circle.
Tip: Pancakes made from almond flour can be delicate and prone to breaking during the flipping process, due to the absence of gluten. Therefore, make sure to use no more than ¼ cup of batter for each pancake.
8. Cook until golden brown on the bottom, Flip and cook on the other side.
Pro tip: Almond flour pancakes tend to brown more quickly than traditional pancakes, especially since they contain brown sugar, pumpkin, and spices, which can intensify the browning. Therefore, I strongly recommend adjusting the heat between low and medium for best results.
How to serve?
Place cooked healthy pumpkin pancakes on a baking sheet (in a single layer) and keep them a 200 degree preheated oven until serving time. Just as all pancake recipes, they are best served warm with some softened butter and warm maple syrup.
How to store leftovers?
Store leftover healthy pumpin pancakes in a sealed zip lock bag (with small parchment squares between them or partially freeze them in a baking tray and then transfer to the bag - this helps pancakes not stick to each other) and freeze for up to 2 months.
To Reheat -
- Toaster – my favorite ---> Pop them in your bread toaster for just 1 to 2 minutes (toasting them longer might make them darker in color) Toasting gives makes them slightly crisp with crunchy edges (toast at a light setting).
- Microwave – Place one or two pancakes on a microwave safe plate and cook for 20 seconds.
- Air Fryer - Place 1 or 2 pancakes in a preheated 330 degrees air fryer and cook for few minutes, until warm.
- Oven – This works for large batch, reheat them in a pre heated 350 degree oven for 8 to 10 minutes.
- Size - Use about ¼ cup batter to make medium sized healthy pumpkin pancakes.
- Batter consistency – The batter should be slightly thick but still spreadable consistency. Adjust the amount of milk as needed to achieve this desired texture.
- Heat – Cook on low to medium heat to prevent browning too fast.
- Use almond flour and not almond meal - Almond meal is much more coarser and also more hearty since they are ground with skin.
- Pumpkin puree - Use 100 percent pumpkin puree and not pumpkin pie filling.
They can be more delicate and prone to falling apart compared to traditional pancakes due to the absence of gluten, which provides structure and elasticity to batters. Here are a few ways to ensure that your healthy pumpkin pancakes don't fall apart:
1. Don't skip eggs or use egg replacements.
2. Overly thin batter can result in them being too fragile. Make sure that your healthy pumpkin pancakes batter has a slightly thick but still spreadable consistency.
3. Don't flip them too early can cause them to break apart.
4. Be gentle when flipping, as they are more delicate. Use an additional spoon or spatula. if needed.
5. Allow the cooked pancakes to cool for a minute or two on a wire rack or a plate before serving. This can help them firm up and become less likely to break apart.
No! Almond flour does indeed offer a subtle almond flavor, yet it tends not to dominate recipes. Instead, it imparts a delightful nutty undertone and moisture. When combined with ingredients like pumpkin puree and fall spices such as cinnamon, the almond flavor becomes virtually unniticable, allowing the other flavors to shine.
Unforunately no! Eggs act as a primary binding agent and provides structure. The proteins found in eggs undergo coagulation, when exposed to heat, creating a mesh-like structure that helps with the shape and stability. Additionally, eggs act as natural leavening agent by trapping air as you mix the batter, resulting in a rise and adding to the healthy pumpkin pancakes' airy and fluffy consistency. Feel free to check out our mega popular eggless pancakes recipe.
More healthy breakfast recipes
Healthy Pumpkin Pancakes
- 4 large eggs
- ½ cup Pumpkin puree
- 2 tablespoons milk
- Add all dry ingredients into a medium bowl, whisk to combine.
- Add eggs, pumpkin puree and milk into another larger bowl and whisk to combine. Add into the dry ingredients and whisk until well combined.
- Place a non-stick pan over medium to low heat and add some coconut oil or butter, when moderately hot.
- Ladle about ¼ cup batter into the skillet, spreading into circle. Tip: Pancakes made from almond flour can be delicate and prone to breaking during the flipping process, due to the absence of gluten. Therefore, make sure to use no more than ¼ cup of batter for each pancake.
- Cook until golden brown on the bottom, Flip and cook on the other side.Pro tip: Almond flour pancakes tend to brown more quickly than traditional pancakes, especially since they contain brown sugar, pumpkin, and spices, which can intensify the browning. Therefore, I strongly recommend adjusting the heat between low and medium for best results.
- Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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