This Low Calorie Pumpkin Pancakes Recipe is just 121 calories per pancake, and only 1 gram of sugar! Along with this low calorie recipe for pumpkin pancakes, I’ve supplied you with a Low Calorie Cream Cheese Frosting, plus two other delicious toppings to try on these homemade pancakes.
Ingredients You’ll Need:
- 1 ½ cups flour (all-purpose or gluten free)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs (or vegan egg substitute)
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 tablespooons zero calorie all-natural brown sugar (see recipe card)
- ⅛ cup almond milk
- Olive oil spray
Low Calorie Pumpkin Pancakes
Healthy Pumpkin Pancakes Meal Prep and Storage
Meal Prep: You can make these ahead of time then cool. Stack with parchment paper between each pancake then add to a freezer bag or container and store in the fridge or freezer.
Storage: Will hold for 6 days in the fridge. Or one month in the freezer.
Reheating: You can reheat in the toaster for a crispy pancake, or the microwave for 1-2 minutes.
Low Calorie Pumpkin Pancakes
More Low Calorie Pancake Recipes:
Low Calorie Pumpkin Pancakes
Ingredients
- 1 ½ cups flour (all-purpose or gluten free)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs (or vegan egg substitute)
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 tablespooons zero calorie all-natural brown sugar
- ⅛ cup almond milk
- Olive oil spray
Optional Toppings:
Instructions
- Preheat a large skillet or non-stick pan over medium-low heat.
- To a medium bowl, add the flour, sugar, baking powder, salt, and pumpkin pie spice. Mix together.
- In a separate large bowl, whisk the pumpkin puree, eggs and almond milk.
- Add the dry ingredients into the bowl with the wet ingredients and mix until combined.
- Spray the hot skillet with olive oil.
- Use a 1/4 cup measuring cup to scoop out 1/4 cup batter and, pour onto the hot skillet and cook for 2-3 minutes each side.
- Repeat with the remaining batter until you have 8 pancakes.
- Serve hot with one of our low calorie toppings.
Pumpkin Pancake Storage and Reheating:
- Freezer Storage- Cook and cool the pancakes, then move to a freezer gallon bag. I like to stack them in stack of 2 so they lay flat, and the serving size is easy to grab and reheat.
- Refrigerator Storage- Store in a storage container or freezer bag for up to 2 days.
- Reheat- Reheat in the microwave for soft pancakes, or in the toaster for firmer pancakes.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Pumpkin Pancakes
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share this Healthy Pumpkin Pancakes Recipe:
Article History:
- Originally written and published October 3, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
Pingback: Healthy Cream Cheese Frosting Recipe {JUST 25 CALORIES}