Healthy Pumpkin Hot Cakes

Fluffy, golden, and packed with seasonal flavor, these Healthy Pumpkin Hot Cakes are a wholesome twist on traditional pancakes. Made with nutrient-rich pumpkin puree, hearty whole-wheat flour, and rolled oats, this recipe offers a balanced mix of fiber and flavor to kickstart your day. Warm spices like cinnamon and nutmeg infuse every bite with cozy autumn vibes, while a splash of vanilla and a drizzle of maple syrup add natural sweetness. Quick to prepare in just 25 minutes, these pancakes are perfect for busy mornings or leisurely brunches. Serve them with fresh fruit, a dollop of Greek yogurt, or a drizzle of extra maple syrup for a comforting, guilt-free breakfast that delights your taste buds and fuels your day.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Pumpkin puree (unsweetened)
• 1 cup Whole-wheat flour
• 0.5 cup Rolled oats
• 2 teaspoons Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Salt
• 1 large Egg
• 0.75 cup Unsweetened almond milk (or milk of choice)
• 2 tablespoons Maple syrup (or honey)
• 1 teaspoon Vanilla extract
• 1 tablespoon Coconut oil (or olive oil)

Directions

Step 1

In a large mixing bowl, combine the whole-wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.

Step 2

In a separate bowl, whisk together the pumpkin puree, egg, almond milk, maple syrup, vanilla extract, and coconut oil until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the hot cakes dense.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-stick spray, if necessary.

Step 5

Scoop about 1/4 cup of batter onto the skillet for each hot cake. Use a spoon to spread the batter into a circular shape, if needed.

Step 6

Cook the hot cakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the hot cakes gently and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 7

Transfer the cooked hot cakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.

Step 8

Serve the pumpkin hot cakes warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt for extra protein.

Nutrition Facts

Serving size	713.5 grams (713.5g)

Amount per serving	% Daily Value*
Calories	1046

Total Fat 29.20g	37%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 1742mg	76%
Total Carbohydrate 176.40g	64%
Dietary Fiber 27.90g	100%
Total Sugars 32.80g
Protein 34.60g	69%

Vitamin D 129IU	644%
Calcium 555mg	43%
Iron 10mg	57%
Potassium 1895mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 12.5%

Carbs: 63.8%