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.
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 Pumpkin Pancakes
What You’ll Find in this Article:
Ingredients in Healthy Pumpkin Pancakes
It’s easy to make pumpkin recipes healthy. These tricks will help you make all your favorite pancake recipes healthy and low calorie.
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! (see recipe card below for more information)
- 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 (see recipe card below for more information) or regular sugar
- Almond milk
- Olive oil spray
Optional Pancake Toppings:
- Low Calorie Cream Cheese Frosting (SHOWN IN PHOTO)
- Slow Cooked Apples
- Microwave Blueberry Sauce
How to Make Healthy Pumpkin Pancakes
These pumpkin pancakes 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 Low Sugar 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!
Low Calorie 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!
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
Nutrition and Calories in Pumpkin Pancakes
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Article History:
- Originally written and published October 3, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
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