Pumpkin season is in full swing and I am HERE FOR IT.
In my opinion, pumpkin is the king of all the fall flavors because it pairs with all the other iconic ingredients like cinnamon, maple, caramel, and chocolate.
That's why September 1st is such a big day for food bloggers.
It marks the beginning of a glorious season of cozy comfort foods and mouthwatering flavor combinations with pumpkin at every turn.
So what better way to celebrate than making a batch of healthy pumpkin pancakes?
All you need is 3 ingredients, a hot griddle, and your favorite toppings. That's it!
Today's fluffy pumpkin pancake recipe takes traditional pancakes to a whole new level.
And it might just be one of my favorite pumpkin recipes of all time!
But I'll let you be the judge...
It's packed with protein: protein is the best way to start your day because it keep you fuller longer, helps give your muscles energy to move and grow, transports nutrients, and maintains the balance of fluids in your system. I always try to eat at least 15g of protein for breakfast, and this recipe for pumpkin protein pancakes has 13 grams of protein before adding toppings!
It's great for meal prep: one recipe makes 12 pancakes in about 15 minutes, so if you have little time to eat in the mornings, this is the best option!
It's made with simple ingredients: pancake mix, a can of pumpkin, and pumpkin pie spice mix. And water, but water doesn't count, right?
There's no added sugar: regular pancakes usually call for white granulated sugar or brown sugar, but these healthy pumpkin spice pancakes are refined sugar free! They're plenty sweet with all the toppings anyway.
It's allergen friendly: there are no eggs in these pancakes, and Kodiak Cakes has gluten free and plant based pancake mixes too.
They're customizable: with a high protein, vegan, or gluten free option and plenty of toppings to choose from, there's more than one "perfect way" to enjoy your delicious pancakes!
Step 1: make the batter. Add all ingredients to a medium bowl and whisk to combine. It really is that easy!
No need to separate the wet ingredients and dry ingredients. Just make sure to scrape the bottom and the edges of the bowl to get all the flour mixed into the pancake batter.
The exact recipe will yield a thick batter and fluffy pumpkin pancakes, while adding more water will give you thinner pancakes.
Step 2: cook the pancakes. If you're using a pancake griddle, I've found the sweet spot is right at 325°F.
If you're using a large skillet on a stove, just heat to medium heat and spray with cooking spray. I recommend using a non-stick skillet to reduce the amount of cooking spray.
Add a 1/4 cup of batter onto your non-stick pan and flip when the edges have set and bubbles have formed on top, about 3-4 minutes. Cook for an additional minute on the other side and let cool on a plate.
Step 3: devour. The best part! Add all your favorite toppings and dig in, my friend. You earned it!
Let the pancakes cool completely at room temperature, then store in an air-tight container for up to one week. I find that glass tupperware stays fresh the longest!
Let the pancakes cool completely at room temperature, then place in a single layer on parchment paper on a sheet pan and flash freeze for 30 minutes. After 30 minutes, divide the pancakes into servings, wrap in plastic wrap, and store in a ziploc bag and store for up to 3 months.
Place 3 pancakes in a single layer on a plate and warm in the microwave for 20-30 seconds. Another great option is using a toaster oven!
Pop the pancakes in the toaster or toaster oven until they're thawed and warm. For the best results, allow the pancakes to thaw overnight in the fridge, then warm in the microwave.
Sure! You'll need to double the recipe. Then, spray a regular sheet pan with cooking spray, pour the pancake batter in, and bake for 15 min at 425°F. If you're adding chocolate chips, sprinkle them in a single layer on top of the batter. Don't fold them in or they will sink to the bottom of the sheet pan.
You can find the original Kodiak Cakes buttermilk pancake mix at almost every grocery store and supermarket. The special mixes like the gluten free pancake mix or the plant based mix might be a bit harder to find, but you can order them here on Amazon.
Sure! Just make sure to use the exact 1/2 cup of pumpkin per recipe. To learn how to make your own pumpkin puree, read this blog post from Ambitious Kitchen.
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You best believe this is going to be my healthy breakfast all week long! I can't wait to see what you think of these healthy Pumpkin Spice Pancakes.
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These Healthy 3 Ingredient Pumpkin Pancakes are easy to make and so fluffy! Each serving is high in protein, fiber, and whole grains thanks to Kodiak Cakes mix. Top with your favorite toppings like greek yogurt, maple syrup, or chocolate chips.
*See blog post for how to make your own pumpkin spice.
**See blog post for more details.
Nutrition facts are a calculated estimate of 3 pancakes, not including any toppings or syrup. Serving size is 3 pancakes.
Serving: 3 pancakes / Calories: 180 / Fat: 1.8g / Carbohydrates: 29.1g / Fiber: 5.1g / Sugar: 3.9g / Protein: 12.6g
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