This Healthy Pumpkin Pancakes Recipe is just 121 calories per pancake, and only 1 gram of sugar!
Along with this low calorie recipe for pumpkin pancakes, we’ve supplied you with a Low Calorie Cream Cheese Frosting, plus two other delicious toppings to try on these homemade pancakes.
To make these low calorie pumpkin pancakes healthy, we turned to our low calorie tips and tricks.
Below we will show you hoe to make healthy pancakes that are delicious and all-natural.
This Healthy Pumpkin Pancakes Recipe is just 121 calories per pancake, and only 1 gram of sugar!
Healthy Pumpkin Pancakes Recipe
This article will supply you with everything you’ll need to make low calorie spiced pumpkin pancakes.
From a shopping list, to a printable recipe card. You’ll even find low calorie tips for making pancakes, a nutrition card, and more.
To make these pumpkin recipes easy, we’ve supplied you with the following sections.
What You’ll Find in this Article:
- Pumpkin Pancakes Ingredients (shopping list!)
- How to Make Pumpkin Pancakes from Scratch
- Healthy Pumpkin Pancakes Recipe (recipe card!)
- Nutrition and Calories in Pumpkin Pancakes Recipe
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this pumpkin pancakes homemade recipe to Pintrest so it is safely stored for you.
Up next, a shopping list for this easy pancakes recipe, plus low calorie tips!
Pumpkin Pancakes Ingredients
It’s easy to make pumpkin recipes healthy… These tricks will help you make all your favorite pancake recipes healthy and low calorie.
It’s easy to make these pumpkin pancakes, just swap out the flour for gluten free flour blend.
You can also make this pumpkin pancakes recipe vegan, by using vegan egg substitute!
Low Calorie Tips for Pumpkin Pancakes Mix:
- Pumpkin Puree… not pumpkin pie filling! Pumpkin puree is unsweetened and basically just cooked mashed pumpkin. THIS is what you want. You’ll save lots of calories by avoiding the pumpkin pie filling.
- Zero calorie all-natural brown sugar… this all natural brown sugar substitute adds sweetness and complexity to these pumpkin recipes, without adding any calories!
- Almond milk… cut calories and add metabolism boosting ingredients like almond milk.
- Olive oil spray… skip the butter and heavy amounts of oil, and just spray on a little bit. This will save you 100’s of calories and lots of fat!
Shopping List for Gluten Free Pumpkin Pancakes:
- Flour (all-purpose or gluten free)
- Baking powder
- Salt
- Eggs (or vegan egg substitute)
- Pumpkin puree
- Pumpkin pie spice
- Zero calorie all-natural brown sugar
- Almond milk
- Olive oil spray
Optional Pancake Toppings:
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of this healthy pumpkin recipe you want to make, and it will do all the measurement math for you! All of the ingredients for these easy pumpkin recipes can be doubled or tripled with the click of a button.
Up next, how to make pancakes from scratch…
How to Make Pumpkin Pancakes from Scratch
These canned pumpkin recipes can be made year-round thanks to the cans of pumpkin you can now purchase on-line.
So feel free to enjoy these pumpkin pancakes anytime you like… you don’t have to wait until pumpkin spice season!
How to Make Pumpkin Spice Pancakes:
- 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.
Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!
Up next, a sharable recipe card for the best low calorie pumpkin pancakes…
Healthy Pumpkin Pancakes Recipe
This low calorie pumpkin pancakes recipe includes a low calorie/low sugar cream cheese frosting that is out of this world!
If you love the idea of a healthy pumpkin pancakes recipe topped with low calorie (25 calories) low sugar (1 gram of sugar) cream cheese frosting… it’s all there for you to enjoy!
Low Calorie Pumpkin Pancakes Recipe
Ingredients
- 1 1/2 cups flour (all-purpose or gluten free)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs (or vegan egg substitute)
- 3/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 2 tablespooons zero calorie all-natural brown sugar
- 1/8 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.
Notes
Nutrition
Nutrition and Calories in Pumpkin Pancakes Recipe
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