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    Home » Recipes » Breakfast

    Healthy Pumpkin Pancake Recipe

    Published: Oct 22, 2020 · Modified: May 18, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    This healthy pumpkin pancake recipe is quick, simple and easy to make. Made with pumpkin puree and Greek yoghurt. No milk is used.

    Fluffy and sweet, these pumpkin pancakes are excellent alongside a cup of milk or hot tea for breakfast. They have lovely fall flavours such as pumpkin puree, ground cinnamon and nutmeg and drizzled with sweet maple syrup. In fact, making these pumpkin pancakes is an excellent way of using any pumpkin puree leftovers, yet they are so delicious.

    Healthy Pumpkin Pancake Recipe

    To me, the perfect pancake is the one that is fluffy, soft and flavourful; these pumpkin pancakes are one of these perfect pancakes which you never get bored of making again and again; they are just perfectly fluffy, soft and easy to make.

    When it's pumpkin season, I love making a lot of pumpkin recipes such as pumpkin bread, cheesecake, bundt cake and of course these lovely pancakes.

    Ingredients

    Ingredients

    Greek style yoghurt
    Pumpkin puree
    Egg
    All-purpose flour
    Unsalted butter
    Granulated sugar
    Ground cinnamon
    Baking powder
    Baking soda
    Salt
    Oil to saute

    For Serving
    Butter
    Maple syrup

    Healthy Pumpkin Pancake Recipe

    How To Make a Healthy Pumpkin Pancakes

    Making the recipe step by step

    Mixing the wet ingredients: In a bowl, mix egg, butter and pumpkin puree using a whisk until combined.
    Then, add yoghurt, mix well.
    Mixing the dry ingredients: Add cinnamon, baking powder, baking soda, salt to the flour, mix together.
    Assembling all: Fold the flour mixture into the wet ingredients and whisk until combined.
    Cooking the pancakes: Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
    If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
    Serving: Serve with butter and maple syrup or any other topping you fancy.

    Pro's Tips

    • For making perfect pancake round shape, you can use a pancake pan; it is a nice and easy tool to use that makes round pancakes.
    • If you prefer to eat pancakes without adding any syrup, I suggest adding two more tablespoons of sugar to the ingredient.
    • You can top these pancakes with maple or golden syrup, chocolate, a dollop of cream, cream cheese or some chopped fresh fruits.
    Healthy Pumpkin Pancake Recipe
    Can I Freeze Pumpkin Pancakes?

    Yes, you can. They freeze so well. For me, I like to make triple batches of these pancakes, because my young daughter adores them, and keep them in the freezer, so they are ready when we need them. All you need to do is defrost then microwave them.

    More Pumpkin Recipes

    • Pumpkin sheet cake with cream cheese frosting
    • Easy pumpkin bread recipe
    • Pumpkin bundt cake recipe
    Healthy Pumpkin Pancake Recipe
    Healthy Pumpkin Pancake Recipe
    Print Pin
    5 from 1 vote

    Healthy Pumpkin Pancake Recipe

    This healthy pumpkin pancake recipe is quick, simple and easy to make. Made with pumpkin puree and Greek yoghurt. No milk is used.
    Course Breakfast
    Cuisine American
    Keyword Healthy Pumpkin Pancake Recipe, Pumpkin Pancake
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 13 pancakes
    Calories 94kcal
    Author Radwa

    Equipment

    • Frying pan
    • Mixing bowl
    • whisk

    Ingredients

    • ¾ cup greek yoghurt
    • 1 cup pumpkin puree
    • 1 egg
    • 1 ½ cups all-purpose flour
    • 2 tablespoon unsalted butter
    • 2 tablespoon granulated sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • oil to saute

    For serving

    • butter
    • maple syrup

    Instructions

    • In a bowl, mix egg, butter and pumpkin puree using a whisk until combined. Then, add yoghurt, mix well.
    • Add cinnamon, baking powder, baking soda, salt to the flour, mix together.
    • Fold the flour mixture into the wet ingredients and whisk until combined.
    • Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
    • If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
    • Serve with butter and maple syrup or any other topping you fancy.

    Notes

    • For making perfect pancake round shape, you can use a pancake pan; it is a nice and easy tool to use that makes round pancakes.
    • If you prefer to eat pancakes without adding any syrup, I suggest adding two more tablespoons of sugar to the ingredient.
    • You can top these pancakes with maple or golden syrup, chocolate, a dollop of cream, cream cheese or some chopped fresh fruits.

    Nutrition

    Serving: 1pancake | Calories: 94kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 122mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3006IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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