Healthy Pumpkin Pancakes Easy And Fluffy Wellplated Com

Or autumn. I think it sounds very fancy to call it autumn, don’t you? Today is the first day of fall (or autumn—you do you), a season that I don’t mark so much with a date on the calendar as I do a certain, telltale feeling in the air. I’m not one to rush into pumpkin season (after all, we still have the scrumptious Every Day Apple Cinnamon Pancakes in my cookbook to make), but I will admit to feeling a prickle of excitement the first time I leave my house and think I could use a chunky sweater right about now. Whether you’re a PSL holdout or you’ve been making Healthy Pumpkin Bread since August 1, healthy pumpkin pancakes will start your season on a joyful note.

How to Make Healthy Pumpkin Pancakes

Ready or not, fall has arrived, so let’s embrace it with tender pumpkin pancakes!

Spiced-So-Nice. Pumpkin is pretty bland on its own. It’s the spices that bring it to life, and these pancakes do not skimp.PACKED with Actual Pumpkin. While spices are important, I am of the mind that it’s cheating just to add them to something and dub it “pumpkin” (that’s pumpkin spice. Not the same!). You need ACTUAL pumpkin, and with a full 3/4 cup of pumpkin puree, these deliver.Healthy. Whole grains, Greek yogurt, and just the lightest touch of maple syrup to sweeten make them a nutritious way to begin your morning.Use Pantry Staples. Yes, I love buttermilk pancakes, but I don’t always have it around. These easy pumpkin pancakes use regular milk and the yogurt instead to help them become tender, tall, and fluffy.

You’ll love the way these pancakes fill your kitchen with the scent of cinnamon and maple. They bring everyone into the kitchen (just like these truly classic Fluffy Pancakes!).

The Ingredients

Pumpkin Puree. Pumpkin puree helps make these low calorie pumpkin pancakes. Pumpkin brings the flavor and moisture we need without breaking the calorie bank. Plus, it’s rich in vitamins and antioxidants. White Whole Wheat Flour. I love using white whole wheat flour in my recipes, because it bumps the nutritional content while keeping a light and fluffy texture.

Nonfat Greek Yogurt + Milk. Instead of using buttermilk in this recipe, I opted to use nonfat Greek yogurt and milk in its place. The combination mimics buttermilk, giving the pancakes that classic, perfect texture. Baking Powder + Baking Soda. For light and fluffy pancakes. Spices. The ultimate fall spice trio! Cinnamon, ginger, and nutmeg make pumpkin taste like pumpkin. Eggs. Eggs give the pancakes structure.Pure Maple Syrup. For natural sweetness that perfectly complements the pumpkin.

Vanilla. A must-have for cozy pancake goodness!

The Directions

Storage Tips

To Store. Refrigerate pancakes in an airtight storage container for up to 4 days. To Reheat. Rewarm leftover pancakes in a toaster oven, in a skillet with butter on the stovetop over medium-low heat, or in the microwave. To Freeze. Healthy pumpkin pancakes can be frozen for up to 3 months. Reheat from frozen. (To avoid a pancake clump, make sure to freeze pancakes fully before transferring them to a storage container. See below for tips.)

Recommended Tools to Make this Recipe

Nonstick Skillet. Make cleanup a breeze with a nonstick skillet. Mixing Bowls. This set of mixing bowls works well for preparing pancake batter. Whisk. This small whisk is the perfect size.

These healthy pumpkin pancakes give me all the fall feels! I hope they bring cozy, sweater weather feelings to your morning soon.

Warm them in a toaster oven to lightly crisp the outsides (my fave) or in a skillet with a bit of butter.For a faster option with good results, reheat pancakes in the microwave.