These healthy pumpkin pancakes are so fluffy, you won’t believe they’re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It’s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Recipe adapted from Big Girls, Small Kitchen.
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Make it vegan: Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil.
Make it dairy free: Use non-dairy milk and replace the butter with coconut oil.
Make it egg free: Just omit the egg (really).
Flour options: All-purpose flour should also work fine here.
Make it gluten-free: Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes!