Healthy Pumpkin Spice Pancakes

"Every year around September I get a HUGE craving for anything and everything pumpkin--especially this year since I'm expecting a little one this winter! This is what I came up with when craving pancakes but wanting something healthy, too. It is a take-off from the Whole Wheat Buttermilk Pancakes in "Recipes from the Old Mill". Enjoy!"
photo by Annacia photo by Annacia
photo by Annacia
photo by Outta Here photo by Outta Here
Ready In:




  • Beat eggs well until somewhat frothy.
  • Add other ingredients except pumpkin and mix.
  • Add pumpkin and mix again.
  • Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  • Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

Questions & Replies

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  1. mmm...good
    Delicious! I added 3 T brown sugar and extra cinnamon. I also increased the baking soda and baking powder to 1 1/2 t each for extra fluffiness since whole wheat flour can make baked goods dense. I added some chopped pecans for crunch and for healthy fat so these would "stick" with us longer. Both my husband and I loved them and will definitely make again.
  2. Annacia
    Mmmm, just the thing for a Sunday breakfast in Autumn. The pumpkin flavor is in the lead role and it really shines. I used all whole grain flour, only egg white, quick oats, milk soured with cider vinegar and a teaspoon of pumpkin pie spice in a 6 serving amount. Served with no sugar added maple syrup they were wonderful and a great start to the day. I will make these again :D.
  3. Outta Here
    Very good! Just the right amount of spices. I might add more oatmeal next time, because I liked the texture it gives these. I splurged and had these with real maple syrup.
  4. seesko
    These wer good. I barely knwe they were healthy. I used fat free buttermilk instead of powder and left out the cloves because i am not big on cloves. Thanks for a pancake I can feel good about eating.
  5. Rifka
    I would definitely make these again, they were very good. I used whole wheat flour for all 1 1/2 cups and I added more cinnamon b/c my husband likes more spices.


I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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