The Ultimate Healthy Pumpkin Pancakes
Yields: 20 "silver dollar" sized pancakes
These pumpkin pancakes taste like the epitome of autumn! They’re moist and fluffy with plenty of warm spices and cozy pumpkin flavor. Although the cinnamon drizzle is optional, I highly recommend it. It adds the perfect sweet finishing touch! Leftover pancakes will keep for at least four days (if not longer!) in the refrigerator, and (undrizzled) pancakes also freeze quite well.
  • 1 cup + 2 tbsp (135g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp homemade pumpkin spice (see Notes!)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 1 tsp unsalted butter or coconut oil, melted
  • 1 large egg white, room temperature
  • 1 ½ tsp vanilla extract
  • 1 tsp pure maple syrup
  • ½ cup (122g) pumpkin purée (NOT pumpkin pie mix!)
  • 2 tbsp (30mL) plain white vinegar
  • ½ cup (120mL) unsweetened vanilla almond milk
  • 6 tbsp (90mL) water
  • optional: cinnamon drizzle, for serving (see Notes—highly recommended!)
  1. Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, vanilla, and maple syrup. Stir in the pumpkin, stirring until no large lumps remain. Stir in the vinegar. Stir in the milk. Alternate between adding the flour mixture and the water, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  2. Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat.
  3. Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tbsp (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your pancake batter.

For the homemade pumpkin spice, use the following: 1 ¼ teaspoon ground cinnamon (← that’s my favorite kind!), ¼ teaspoon ground allspice, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.

Honey or agave may be substituted for the pure maple syrup.

These pancakes aren’t overly sweet—and that’s intentional! Because my family usually covers their pancakes in lots of maple syrup, I found that adding more to the batter was completely unnecessary. (Especially if you make the optional but HIGHLY recommended drizzle below!)

However, if you prefer sweeter pancakes, increase the maple syrup by 2-4 tablespoons, and reduce the milk by the same amount. (For example, if using an additional 2 tablespoons of maple syrup, then reduce the milk by 2 tablespoons [which would be 6 tablespoons of milk instead of ½ cup].)

Any milk may be substituted for the unsweetened vanilla almond milk.

Remember… Thick batter = thick pancakes. Thin batter = thin pancakes. However, when you add thick batter to your pan, it doesn’t spread, so you’ll need to spread it a bit yourself using a spatula, the back of a spoon, or the bottom of a measuring cup to get that nice, circular pancake shape.

For thicker pancakes, decrease the water by 2 tablespoons.

For thinner pancake batter, add more water or milk until you achieve your desired pancake batter consistency.

This recipe is easily doubled or tripled to make more. If you have any leftovers, they freeze really well too!

Vegan Option: Use coconut oil (or any other oil!). My favorite vegan alternative for the egg white is 1 ½ teaspoons of Ener-G + 2 tablespoons (30mL) of warm water.

Optional Drizzle: Stir together 6 tablespoons (90g) confectioners’ style erythritol and ⅜ - ½ teaspoon of ground cinnamon (← that’s my favorite kind!) in a small bowl until thoroughly combined. Stir in 6-7 teaspoons of milk (any kind!). Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the pancakes.

For more cooking tips, see the blog post above, as well as the text and pictures in this blog post of mine.

{gluten-free, clean eating, dairy free, vegan option, low fat, low sugar}
Recipe by Amy's Healthy Baking at