It's finally September which means it's pumpkin spice season. Sure, not everyone is on board to celebrate all things fall quite yet. We are big into fall: Halloween, hayrides, Thanksgiving, and (of course) fall recipes. It's around now that stores start selling their own pumpkin pancake box mixes. Unfortunately, these mixes tend to be a little high in calories, sugar, and points for my liking; they also tend to be a little thin too. These healthy pumpkin pancakes are fluffy, only 100 calories per pancake, and only 2 WW SP.
Once back to school training starts, I am immediately in the fall mindset. Now that we are in week two of the digital school year, I needed a big ol' plate of fall comfort food. These healthy pumpkin pancakes were tender yet fluffy, spiced and a little sweet, and perfect for a fall morning we wanted to make extra special for our little one who is struggling with online schooling. In a year that doesn't feel like there's much to celebrate, these pumpkin pancakes were a nice reminder that even simple things can really brighten a day.
Stock your fall pantry with essentials
As we begin fall, I like to refresh some of my fall baking essentials. These are the things I always make sure I have:
- Libby's Canned Pumpkin Puree (not pumpkin pie filling)
- Fresh jar of cinnamon
- Fresh jar of grated nutmeg
- Cinnamon sticks
- Whole nutmegs
- Pumpkin Pie Spice
- Rolled Oats
- Pure Maple Syrup
- Brown sugar
Don't worry, you don't need the full list for these. I do like to buy cinnamon and nutmeg each season because they tend to lose their flavor as time goes on.
Mixing the batter
I like this recipe because it has ingredients I always have on hand. In my dry bowl, I add self rising flour, baking powder, brown sugar, and my spices. If you don't have self rising flour, add 1.5 tsp. baking powder + 1/4 tsp salt to 1 cup of all purpose flour.
In a separate bowl, whisk together pumpkin puree, cashew milk (feel free to substitute with any other milk of choice), Greek yogurt, vanilla, egg, and melted butter. Pour the wet ingredients into the dry bowl and mix until just barely combined. Over mixing can lead to a less fluffy and tougher pancake.
Cooking the pancakes
Lightly grease you griddle, and scoop out 1/4 cup servings of the healthy pumpkin pancake batter. I recommend spraying your measuring cup with cooking spray so the batter doesn't stick. Since the batter is thick, you may need to spread the batter with a butter knife or the bottom of your measuring cup.
Like my banana pancakes, these won't fully bubble to indicate that they need flipping. They're too thick for that. Give them about 1 minute to get golden brown edges and then flip. I always lift a bit to check the edges.
I like to serve these healthy pumpkin pancakes with a little bit of toasted pecans and warm maple syrup--of course, with a side of bacon for my little bacon thieves. This recipe will make nine pancakes, but it easily doubles or even triples.
One of my favorite parts about this healthy pumpkin pancake recipe is that it freezes SO WELL. Lay the pancakes in a single layer on a baking sheet and freeze thoroughly. Once they are frozen, package them in an air-tight container. My girls like these warmed up in the toaster which makes it a great fall meal prep.
Looking for other healthy fall recipes?
Be sure to check my Pinterest board of all my favorite fall recipes. Feel free to give your boy a follow on there too. I plan on posting way more recipes once we get into a rhythm of this online teaching thing, but here are some of my favorites:
- Pumpkin Scones
- Pumpkin Chai French Toast Bake
- Butternut Squash Soup
- Zero Point Chipotle Chili
- Baked Potato Soup
Healthy Pumpkin Pancakes
These healthy pumpkin pancakes are perfect for fall mornings. They are fluffy yet tender pancakes with the warming flavors of fall. You'd never know these were only 100 calories or 2 sp a piece because they are so comforting and delicious.
Green 3sp, 2 for 5sp
Blue & Purple 2sp, 2 for 4sp
- 1 cup self rising flour
- 1/2 cup pumpkin puree
- 3/4 cup unsweetened cashew milk (or your preferred milk)
- 1/2 cup nonfat Greek yogurt
- 1 egg
- 1.5 tbsp brown sugar
- 1 tbsp melted butter
- 1 tsp baking powder
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Combine self rising flour, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, mix Greek yogurt, pumpkin, cashew milk, vanilla, egg, and melted butter.
- Pour wet ingredients into dry ingredients, and mix with a spoon until just barely combined. There can be a little bit of lumps.
- Let batter sit for at least 5 minutes.
- Spray a 1/4 c measuring cup with cooking spray and ladle batter onto a hot griddle. You may have to spread batter with a butter knife or measuring cup to spread.
- Cook for about 1 minute or until golden brown on the bottom. Flip and cook until golden brown on the other side.
- Serve with your favorite syrup or toppings.
Serving Size:1 pancake
Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 25mgSodium: 206mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 3g
Made this recipe into a pancake bake to have meal prep for breakfasts at work. So easy and turned out PERFECT. will def make again and again this fall! Based on the ingredients I used, I was able to make it 4 points a serving for a hefty slice. Thanks for an awesome fall breakfast idea!