Healthy Fluffy Pumpkin Pancakes

Side view of healthy pumpkin pancakes with butter on white plate.

These healthy pumpkin pancakes are made using whole wheat flour and fibre-rich pumpkin puree. They are fluffy and moist and make a delicious autumnal breakfast or brunch. Ready in minutes!

Course Breakfast, Brunch

Cuisine American, vegetarian

Prep Time 6

Cook Time 20

Total Time 26

Servings pancakes

Calories 58kcal

Author Monika Dabrowski

Equipment

Large non-stick pancake pan
Whisk

Ingredients

1 cup pumpkin puree
¾ cup+1tbsp whole wheat/wholemeal flour
½ cup milk
2 large eggs *separated, room temperature
2 tablespoons vegetable oil
1½ tablespoons maple syrup
1 teaspoon baking powder
½ teaspoon pumpkin pie spice mixed spice
½ teaspoon cinnamon
pinch of fine sea salt
Cooking spray or oil for frying

US Customary - Metric

Instructions

Combine wet ingredients: To a mixing bowl add the pumpkin puree, egg yolks, oil, maple syrup, spices and milk.
Stir: Whisk together until the mixture is smooth.
Add flour: Using a whisk or large spoon gradually add the flour until thoroughly incorporated. Towards the end stir in the baking powder. Do not overstir the batter. Set aside.
Beat egg whites: Beat the egg whites with a pinch of salt until stiff peaks appear.
TIP: When separating the eggs make sure no egg yolk seeps into your whites.
Add egg whites: Using a spatula or large spoon gently fold the egg whites into the pancake batter (in 3 goes) until thoroughly incorporated (do not stir longer than is necessary). The mixture should be light and fluffy and not quite pourable.
Fry pancakes: Heat a large non-stick pancake pan then lower the heat and mist with cooking spray. Spoon the batter onto the pan spreading it a little into a pancake shape without flattening it too much. It is important to cook these pancakes over a low heat for about 3½-4 minutes on one side and about 3 on the other. Remove from the pan and serve.
TIP: You can place ready pancakes in a warm oven (set to its lowest temperature) until all the pancakes have been cooked.

Notes

For best results use store-bought pumpkin puree, rather than homemade.

Beat the egg whites until stiff peaks appear before gently folding into the batter (the recipe won't work if you don't beat the whites). When separating the eggs make sure no egg yolk seeps into your whites.

Batter: Do not overstir the batter.

Equipment: I recommend using a large non-stick (pancake) pan for cooking the pancakes.

Frying: It is important to fry these pancakes over a low heat so they cook through and don’t brown too quickly. Use either cooking spray or a little oil for frying. Do not overcrowd the pan.

Best served immediately.

Keep pancakes warm: You can place ready pancakes in a warm oven (set to its lowest temperature) until all the pancakes have been cooked.

Store leftover whole grain pumpkin pancakes covered and refrigerated for up to 2 days. Reheat in the microwave - they will still have the same soft texture!

Freezing: To freeze arrange in a single layer on top of a tray and freeze for 3 hours. Next place the pancakes in a freezer bag or airtight container and freeze for up to 3 months. Defrost in the fridge overnight.

Nutrition