Easy Pumpkin Pancakes (Healthier)
These Easy Pumpkin Pancakes are loaded with warming Fall spices and a bit of espresso for a fun little PSL kick! They’re perfect for a lazy weekend brunch or for some weekday breakfast meal prep!
If you’re on board for all things pumpkin, you’re bound to love these Easy Pumpkin Pancakes. They’re simple, easy to make, very festive and pack a few more nutritious ingredients in than your traditional pancake recipe. Meaning they’ll keep you full for longer!
Instead of the traditional all-purpose flour and white sugar, these are made with a mixture of white whole wheat flour, all-purpose flour (to keep them from getting too heavy) and a handful of old-fashioned oats. Then we’ll use coconut sugar instead of white sugar, which helps highlight the warm, caramel sensation from the spice blend.
And last, but not least, we’ll add in a bit of espresso or strong coffee. Not only does this give the pumpkin pancakes a fun PSL vibe, but it also helps balance out the sweetness from the pumpkin puree.
I highly suggest serving these pancakes with a dollop of butter, a good drizzle of high-quality maple syrup and a small handful of chocolate chips. Chocolate and pumpkin is a killer combo, after all. And it gives them a decadent weekend brunch sorta feel.
But if you prep these for weekday breakfasts (which I highly support), then I personally love them with just a drizzle of nut butter (peanut or almond are awesome) and some maple syrup. The nut butter adds a bit more protein to keep you full all the way to lunch! Just reheat the pancakes in the toaster oven or microwave.
How to Make Easy Pumpkin Pancakes just a bit healthier?
1. Swap the all-purpose flour to a mixture of white whole wheat, old-fashioned oats and all-purpose flour. I haven’t tried it, but I also think that almond flour would be awesome in these!
2. Use coconut sugar instead of white sugar for some added caramelized flavor. Plus, coconut sugar is a bit lower on the glycemic index and it retains a few more nutrients from the coconut palm than traditional white sugar. It’s not healthier than white sugar, but with a few added benefits and it’s flavor, I love using it in cooking!
How long do Pumpkin Pancakes last in the fridge?
Pumpkin Pancakes last for up to 5 days in the fridge and up to a month in the freezer. If freezing, make sure to freeze individually on a sheet of parchment or wax paper for easy single servings. To reheat, toast in the toaster oven, reheat over low on the stovetop or microwave.
A festive option for a lazy weekend brunch or for easy weekday meal prep! These Easy Pumpkin Pancakes whip up in no time and are loaded with warm Fall flavors. Serve with maple syrup, butter and chocolate chips, if you wish!
- 3/4 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 6 tablespoons pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- 1 tablespoon espresso or strong coffee
- coconut oil spray
Whisk white whole wheat flour, all-purpose flour, oats, sugar, baking powder, pie spice and salt in a large bowl.
In a small separate bowl, whisk together milk, pumpkin puree, melted butter, egg and espresso. Stir wet ingredients into dry ingredients.
Heat a skillet over medium heat and spray with coconut oil. Once hot, pour in 1/4 cup batter for each pancake. Cook pancakes about 4 minutes per side, flip and finish cooking. Repeat until all batter has been used.
Serve with butter and maple syrup, and maybe some chocolate chips if you're feeling wild. For added protein, drizzle some nut butter across the top.