Hearty One-Bowl Pumpkin Pancakes
Mixed up all in one bowl, these delicious pumpkin pancakes are made from white whole wheat flour, pumpkin puree, Greek yogurt, milk, eggs, and just a little brown sugar. Flavorful thanks to the addition of cinnamon and pumpkin pie spice, these filling pancakes amazing with your favorite toppings and are the perfect healthy fall breakfast!
Is there anything that screams fall more than all things pumpkin? Especially pumpkin baked goods and breakfast foods.
There are lots (and lots) of pumpkin pancake recipes out there…but this one is my favorite and (in my totally bias option) the BEST one.
Like my Pumpkin Oatmeal Muffins and Pumpkin Baked Oatmeal, these pancakes are made with the perfect balance of pumpkin puree, warm fall spices and just the right amount of added sweetener to tie everything together. They are mixed up all in one bowl (yay! Because who needs more dishes?!) and I added in some Greek yogurt + milk to boost the protein while also helping to make these hearty pancakes fluffy. I tested these pancakes with whole wheat flour, but using white whole wheat flour created the best flavor while also keeping these pancakes hearty and satisfying. This recipe makes a batch of 10 medium sized pancakes, so it is perfect to whip up on a cozy Saturday morning or make during meal prep to pop in your fridge or freezer for easy reheat-and-eat breakfasts later on.
Bonus: You can easily adapt this recipe to be gluten free by using 1 ¾ cups of gluten-free flour blend instead of the wheat flour. And these pancakes can also be made dairy-free by using your favorite nondairy milk and nondairy yogurt in place of the Greek yogurt and cow milk.
Love all things pumpkin too? Be sure to check out my Healthy & Easy Recipes with Pumpkin Puree and if you are feeling adventurous, learn how to make to make your own pumpkin puree (+ how to store it so you can enjoy the pumpkin goodness for months to come)!
How to make these pancakes: a step-by-step visual guide
If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.
- Egg-free: I haven’t tested it, but I think a flax “egg” should work as an egg substitute in this recipe.
- Gluten-free: Use 1 ¾ cups of gluten-free flour blend instead of the wheat flour to make this gluten-free.
- Dairy-free: Use nondairy yogurt and nondairy milk.
- No white whole wheat flour? You can make your own by mixing 3/4 cup whole wheat flour with 3/4 cup all-purpose flour.
- Make them as mini pancakes. 2 tablespoons batter for mini pancakes and cook for about 2 minutes per side.
- Replace the pumpkin with butternut squash puree or sweet potato puree.
- Add in chocolate chips, chopped nuts, sliced bananas or whatever you love paired with pumpkin to the batter!
How to store these pumpkin pancakes
Fridge: Once cooked, let pancakes cook completely. Transfer to an air-tight container and store in fridge for 3-5 days. Warm for 15-30 seconds in the microwave once you are ready to enjoy.
Freezer: Let cooked pancakes cool completely before placing between layers of parchment paper (this will help prevent the pancakes from freezing together) or in a single layer in a freezer bag or freezer-safe container. Store in your freezer up to 2 months. Once ready to eat, simply place pancakes on a microwave safe plate and heat for 30-60 seconds or until warmed through.
More pumpkin recipes to try
- One-Bowl Healthy Pumpkin Oatmeal Muffins
- Fluffy Whole Wheat Pumpkin Zucchini Muffins
- 10+ Healthy & Easy Recipes with Pumpkin Puree
- Pumpkin Baked Oatmeal
- Fresh Homemade Pumpkin Puree Recipe (and how to store it!)
- Filling Pumpkin Pie Overnight Oats
Did you try this healthy pumpkin pancake recipe and now you’re hungry for more?
Hearty One-Bowl Pumpkin Pancakes
- 1 large egg
- ¾ cup pumpkin puree
- 1 Tablespoon avocado oil, or melted butter
- 2 Tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1½ teaspoons pumpkin pie spice, or additional cinnamon
- ¼ teaspoon salt
- ½ cup milk
- ½ cup plain Greek yogurt
- 1½ cups white whole wheat flour, for gluten free, use 1¾ cup cup-for-cup gluten free flour blend
- 2 teaspoons baking powder
- Oil spray or butter, for cooking
- In a large bowl, whisk together the egg, pumpkin puree, oil, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt.
- Add milk and yogurt. Whisk to incorporate.
- Add the flour, then sprinkle the baking powder over the top. Mix with a large spoon or spatula until the flour is incorporated. TIP: Be sure not to overmix the batter. The secret to fluffy pancakes is is mixing the batter until just combined.
- Heat a large skillet or griddle over medium heat. Grease the pan/skillet with oil or melted butter. Using a ¼ cup measuring cup, the portion batter into the hot pan/griddle. Cook pancakes for about 3 minuted per side. NOTE: Every stove and pan cooks a bit differently (depending on what material it is made of, it will conduct heat differently). If you notice that your pancakes are browning too quickly, lower the heat a bit. Low and slow is key for the perfect pancake.
- Enjoy warm topped with maple syrup, butter, whipped cream, fresh fruit, and/or an extra sprinkle of pumpkin pie spice. Leftover pancakes can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to a month.