The fluffiest pancake recipe you’ll ever make, these whole-grain pumpkin pancakes are spiced with cinnamon, nutmeg, and ground ginger.
The holidays are right around the corner which means cozy, leisurely breakfasts with friends and family are on the horizon! During this time, I find that cozy recipes like these Gingerbread Buckwheat Pancakes, Cinnamon Roll Popovers, and Banana Nut French Toast Bake are perfect for festive brunches that bring the whole family together. However, while my family loves these fluffy pumpkin pancakes all year round, my boys especially crave them during the holidays.
Filled with real pumpkin, warm cinnamon and a hint of ginger, these whole grain pumpkin pancakes are healthy and delicious. However, to keep them light and fluffy, I use Stonyfield plain low fat yogurt in place of any butter or oil. This adds protein, reduces fat, and your kids will never know its healthy! Personally, I prefer to save my butter to serve on top anyway.
How do you make pancakes fluffy?
This pancake griddle is my secret weapon when it comes to making perfectly fluffy pancakes every time! In addition, it is important to mix all wet and dry ingredients separately. However, be careful not to over-mix your ingredients. You want them just combined, not completely blended. Otherwise, your pancakes will be flat and sad.
Leftovers freeze well and are ideal for last-minute house guests. In fact, these fluffy pumpkin pancakes are ideal for feeding a crowd. So, I recommend making a double batch. However, I’ll warn you, there are rarely any leftovers!
No. While these Fluffy Pumpkin Pancakes are made with whole wheat pastry flour, feel free to experiment and swap out any other flour you have on hand! Just be sure to account for appropriate conversion sizes.
While Stonyfield yogurt will provide the best results, any plain yogurt brand can be used. However, if Greek yogurt is replaced, the texture and baking times will change due to the protein content.
Personally, I love to top the whole stack with chopped pecans in order to add protein and texture. However, walnuts or sliced almonds are delicious, too! Feel free to add fruit, nuts and seeds, nut butters, or whipped cream!
Absolutely! In fact, I recommend doing keeping a big batch on hand for when a craving hits. Take a look at my best tips and tricks on How to Freeze and Reheat Pancakes and say goodbye to frozen, boxed pancakes for good.
While these fluffy pumpkin pancakes are delicious, variety is the spice of life, and there are so many great pancakes out there! Here are a few more of my favorite recipes perfect for the holiday season:
- Gingerbread Buckwheat Pancakes
- Apple Cinnamon Oatmeal Protein Pancakes
- Chocolate Banana Greek Yogurt Pancakes
- Maple Bacon Pancakes
What are your favorite holiday recipes or traditions? I’d love to know!
Your fork is waiting.
Fluffy Pumpkin Pancakes
- 2 large eggs
- 1 ¾ cups whole wheat pastry flour
- ¼ cup flax seed meal
- 1 ½ cups low fat milk
- 1 cup pure pumpkin
- 1 cup Stonyfield plain yogurt low fat
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Whisk eggs in a medium bowl.
- Add all remaining ingredients and mix until just combined. (Be careful not to over mix.)
- Heat non-stick griddle or large skillet over medium heat. Spray with cooking spray and pour batter, about ⅓ cup at a time.
- Heat 2-3 minutes per side. It is important to keep pan at medium or lower to allow time for the thick batter to cook thoroughly without burning the outsides.
- Serve warm with maple syrup.
More Healthy Breakfast Ideas are just a pin away!