Perfect Healthy Pumpkin Pancakes

We are smack dab in the middle of pumpkin season, and we feel like it is important for you to know that we totally dig pumpkins and all the pumpkin spice and all the over-the-topness that goes along with all things fall. 

Pumpkin pie for breakfast?  Guilty.  Half a batch of pumpkin cookies for lunch?  Why not?  It’s a vegetable.  Anything goes.

But that’s for the adults in the room.  I’m one of those parents who has a bit of a double standard for what I eat and what I let my kids eat.  (Shhh….that’s going to be our little secret.)  I may want the pumpkin pie for breakfast, but it’s not what I want my growing kids to eat.  And for the record, I do try to model good eating habits in the spirit of good parenting and raising children with healthy eating habits. 

Thankfully, pumpkin is a super healthy, nourishing food that I can disguise as sweet so my little ones devour it while I pat myself on the back for being a rockstar mom.

The rich orange color in a pumpkin indicates that it is full of beta-carotene, a precursor to Vitamin A which can boost their little immune systems. Pumpkins are also loaded with Vitamins C & E, folate, and iron which also provide immune support. Take that, fall colds. Pumpkin is also high in potassium and fiber, low in calories, and very nutrient dense. 

I’ve discovered that my kids will devour anything that has pumpkin spice in it and they love to eat pancakes.  So our lazy fall weekend mornings often end up with this pumpkin pancake recipe. Cinnamon can fool your tastebuds into thinking a baked good is sweeter than it is, so you don’t need to add any sugar to this batter.  Play around with it, though, and feel free to add a little maple syrup or honey to the batter if you think it needs a little extra sweetness. These can be dairy free and gluten free, depending on what milk and flour you use.  The recipe is super forgiving.

  • 2 eggs, whisked well
  • 1/4 c unsweet almond milk
  • 1/2 c pumpkin puree
  • 1/4 c whole wheat flour (oat and coconut flour work well)
  • 1/2 tsp pumpkin spice
  • pinch kosher salt
Whisk eggs well, add milk and pumpkin.  Sprinkle flour, pumpkin spice, and salt over egg mixture.  Mix just until combined.  Cook on slightly oiled griddle or skillet, set to medium high heat.  Flip when sides look dry-ish and bubbles have formed on the top.

Serving tip:  Mix the pancake batter in a large measuring cup, pour the batter in 2-3 inch long strips on the griddle or skillet, and you have the perfect finger food that they can dip into applesauce or maple syrup on our divided suction plates. 

Once you whip up this easy, healthy recipe for that cutie patootie in the high chair, pat yourself on the back, too.  Well done, Mama.  Now, go drink your hot cup of coffee while they entertain themselves with that fun, delicious breakfast.

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