Healthy Pumpkin Spice Pancakes

Tired of oatmeal, toast or yogurt, I started searching the internet for healthy but filling breakfast options. With Fall just weeks (hopefully days) away, I narrowed my focus to breakfast recipes with pumpkin. Not only does pumpkin have numerous health benefits, but let’s be honest, pumpkin-flavored anything is amazing. So when I came across Healthy Pumpkin Spice Pancakes on, I went straight to the grocery store. I modified the recipe a little below for you to try and hopefully love! Other than being healthy and delicious, the best thing about this recipe is they freeze really well. Freezing directions are also below. Enjoy!

Healthy Pumpkin Spice Pancakes 

Prep: 10 minutes     Total Time: 20 minutes      Servings: 20 (nutrition below)


  • 1 egg
  • 1 egg white
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oatmeal
  • 7 tablespoons powdered buttermilk (you can also use fat-free liquid)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 rounded cup canned pumpkin puree
  • 1 3/4 cups water


  1. Beat eggs well until they begin to get frothy
  2. Add other ingredients except pumpkin and water; Mix
  3. Add water and continue to mix
  4. Add pumpkin and mix again until combined
  5. Pour about 1/4 cupful of batter onto a nonstick griddle or pan and fry
  6. Pancakes are ready to flip when a good amount of bubbles pop on top of the batter

Note: Stacking the pancakes may reduce some of the fluffiness, so put them on a serving tray or cookie sheet in a single layer. If you don’t mind flattened pancakes, then stack away!

Freezing Instructions: 

  1. Allow to cool completely
  2. Store 4 – 5 pancakes in individual sandwich bags for single serving
  3. Freeze and then pop in the toaster for a quick healthy breakfast

Nutrition (serving size: one pancake) 

  • Calories: 51.6
  • Fat: 0.5 g
  • Total Carbs: 9.7 g
  • Protein: 2.0 g

I hope you enjoy these as much as I did. One can of pumpkin is enough for two batches, so I usually make these two days in a row and freeze most of them. This way you don’t waste the pumpkin and I believe you can never have too many of these in your freezer. Let me know if you try the recipe!

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One thought on “Healthy Pumpkin Spice Pancakes

  1. maybelline September 9, 2012 at 4:29 pm Reply

    Yummy, very good and the pancakes don’t need to be smothered in syrup…they taste great all on their own!

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