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5 from 10 votes

Healthy Pumpkin Pancakes

Healthy Pumpkin Pancakes make perfect weekend breakfast treat! Quick & easy to make, wholesome & delicious. The only tricky bit is to choose your topping. (4 generous servings)
Course Breakfast, Brunch
Cuisine American, International
Keyword healthy pumpkin pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 127kcal
Author Jo Allison


  • 150 g white spelt flour or wholemeal flour
  • 1 teaspoon baking powder
  • 1 tsp bicarbonate of soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 35 g light brown sugar
  • 2 tablespoon coconut oil melted
  • 2 large eggs
  • 180 ml plain yogurt
  • 150 g pumpkin puree
  • pinch of sea salt
  • rapeseed oil/ olive oil for frying

To serve

  • Toasted chopped walnuts or pecans
  • Butter
  • Maple syrup/Honey/Golden syrup
  • Crispy Streaky Bacon Slices


  • Put flour, baking powder, bicarbonate of soda, cinnamon and nutmeg in a large bowl and give it a little whisk with a fork or a whisk (alternatively sift all the ingredients through the sieve). 
  • Add sugar and a pinch of salt and give it a mix. Make a well in the middle and put aside while you prepare your wet ingredients.
  • In another bowl mix melted coconut oil with yogurt and eggs. Add pumpkin puree and mix some more until well combined. 
  • Pour your pumpkin puree mixture into the well of dry ingredients and mix in with wooden spatula or a whisk until you get quite a thick and slightly lumpy looking batter.
  • Heat a large, non-stick frying pan with a little oil and drop 4 large spoonfuls of batter onto the pan (depending on the size of pan you are using). Cook for approximately 2 min on a medium heat until small bubbles start appearing on the surface of the pancakes. Flip them over with a spatula and cook on the other side until golden. Repeat with remaining batter and serve with your choice of toppings! Enjoy!


  • Nutritional information is approximate, per pancake without topping and should be treated as a guideline only.
  • You can substitute coconut oil with 25g (2Tbsp) of unsalted butter. For other possible substitutions please see post above. 
  • Make sure you use really dry pumpkin puree for this recipe. Check out my post on how to make your own easy homemade pumpkin puree. Alternatively, use tinned pumpkin puree which tends to be quite dry.
  • Store in the fridge for up to 5 days or freeze for up to 2 months.


Serving: 0g | Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 133mg | Potassium: 116mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2400IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg