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Are you particular about your pancakes? I know I am. When I dream about the perfect stack, my mind envisions a tall pile of not-too-sweet, fluffy-on-the-inside, crispy-on-the-outside classic PANCAKES!!! No dry, tasteless, thin, crappy pancakes allowed! Unfortunately, about 90% of the time we eat out for brunch and I order pancakes, I end the meal parked in the deep, dark land of disappointment. Why is it so hard for people to make a good pancake?! Not to get all J-Law, but It’s a brunch crime.
So here’s the thing. When it comes to epic pancake making, I could probably win an award for exemplary batter making, skillet sizzling, fast flipping, and devouring. I am kinda a pancake pro. And ennnd the humble brag.
But seriously. Making decent pancakes is quite easy if you know the rules and have a little patience. Patience is truly important. I cannot begin to tell you how many batches I’ve botched by jumping the gun and flipping too early. Ya gotta wait till you see those little bubbles on top, guys. Just like mom taught us. Sheesh.
These pancakes – the ones titled the healthy pumpkin pancakes of your dreams (quite presumptuous, eh?) – are the best of both worlds when it comes to breakfasting. They’re light, fluffy, and full of necessary autumnal flavor. So much pumpkin in every bite!!! Needed.
They’re also healthy, which is really just an added bonus, if you ask me. The flour base is equal parts whole wheat flour and oat flour (which is ridiculously easy to make, just zip it in the blender until it’s flour). Then to the batter we add pumpkin, greek yogurt, a couple eggs, spices, and maple syrup. There’s no processed or refined sugar in this recipe. That’s right – ZERO! Meaning you can go ahead and eat that whole stack drenched in maple syrup and feel pretty damn good about the decision. Life win for you and you and you! Ooops. Oprah moment…
If you’ve been let down or disappointed by other jerky pancake recipes in the past – you know those ones, promising to be the one – please try this recipe and let it heal your broken belief. They’re light and tender and the ones you’ve been dreaming of. They’re here for you. So get that skillet sizzling now. xoxo
The Healthy Pumpkin Pancakes of Your Dreams
Ingredients
- 3 large eggs, separated
- 1/2 cup full-fat Greek yogurt
- 1/2 cup pumpkin puree
- 3 tablespoons almond milk (you can use regular whole milk, if that's what you have/prefer)
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup oat flour
- 1/2 cup whole wheat flour
- 4 tablespoons coconut oil or butter, for the pan
- Maple syrup, for serving
Instructions
- In a large bowl whisk together the egg yolks, yogurt, pumpkin, milk, maple syrup, salt, vanilla, and baking powder.
- Add flours to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter or oil in a large skillet over medium-low heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles (about 4 minutes), then flip and cook for another 2-3 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and banana slices, or anything else your heart desires! Serve at once.
This is going to be on my table Sunday morning!
This looks amazing – how can you say no to a stack of delicious pancakes?!
Pumpkin pancakes.. something I haven’t tried, but after seeing yours I know I need to! 🙂
Oh Medeja! You’re going to love them!
These look and sound incredible. I love that you added the maple syrup to the batter. Fantastic photos, too!
Thanks so much, Kevin! The maple syrup in the batter gives it a wonderful depth of flavor.
I couldn’t agree more – bad pancakes are a crime! But these look amazingly delicious!
I can’t eat greek yogurt. Is there a substitute?
Thanks!
Hi Laura. I’ve never tried subbing the yogurt for another ingredient, but I think sour cream could possible work 🙂
how many pancakes does this recipe yield?
Hi Jennifer. I typically get about 12 medium-sized pancakes 🙂