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 are amazing with your favorite toppings and are the perfect healthy fall breakfast!

A stack of healthy pumpkin pancakes on a plate topped with a slab of butter and drizzled with maple syrup. There are cinnamon sticks, a white pumpkin, and another stack of pancakes blurred around the main stack.

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 biased opinion) 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.

Ingredients for one bowl healthy pumpkin pancakes in bowls on a table before being made into a batter.
Ingredients: cinnamon, milk, pumpkin puree, egg, white whole wheat flour, pumpkin pie spice, brown sugar, vanilla, baking powder, salt, Greek yogurt, oil.

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.

Wet ingredients for pumpkin pancakes in a bowl before being mixed together.
In a bowl, combine egg, pumpkin puree, yogurt, oil, brown sugar, salt, pumpkin pie spice, and cinnamon.
Wet ingredients for pumpkin pancakes mixed together in a bowl with a whisk.
Whisk together until smooth.
Milk being poured from a pitcher into a bowl with the mixed wet ingredients for pumpkin pancakes.
Pour in milk.
Milk in a bowl with the mixed wet ingredients for pumpkin pancakes with a whisk.
Whisk again until milk is incorporated.
Flour and baking powder in a bowl on top of the mixed wet ingredients for pumpkin pancakes.
Add flour to the bowl with the wet ingredients and sprinkle baking powder over the top. I’ve found in testing that this helper it mix in more evenly without having to over stir.
Mixed batter for pumpkin pancakes in a bowl with a wooden spoon.
Mix until batter is just combined. Do not over mix, as this can lead to dense, flat pancakes. And we want fluffy!
Two uncooked pumpkin pancakes in a skillet
Heat a large skillet or griddle over medium heat. Grease the pan/skillet with oil or melted butter. Using a ¼ cup measuring cup, portion batter onto the hot pan/griddle.
Two cooked pumpkin pancakes in a skillet.
Cook pancakes for about 3 minutes per side.

Suggested Adaptations

  • 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!
A stack of pumpkin pancakes on a plate with a pat of butter. Maple syrup is being poured over the stack.

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

Did you try this Healthy Pumpkin Pancake recipe and now you’re hungry for more? 

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A stack of pumpkin pancakes with a bite cut out an sitting on the side of the plate on a fork.
Hearty One-Bowl Pumpkin Pancakes
5 from 5 votes

Hearty One-Bowl Pumpkin Pancakes

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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 are amazing with your favorite toppings and are the perfect healthy fall breakfast!

Ingredients
 

  • 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
  • teaspoons pumpkin pie spice, or additional cinnamon
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup plain Greek yogurt
  • 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

Instructions
 

  • 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 only 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, portion batter onto 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.
Serving: 2medium pancakes, Calories: 220kcal, Carbohydrates: 36g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 40mg, Sodium: 322mg, Potassium: 204mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5801IU, Vitamin C: 2mg, Calcium: 196mg, Iron: 2mg