These healthy pumpkin pancakes are soft, fluffy, and taste like fall in the best way. My kids devour them without realizing they’re made with good-for-you stuff.

So I’ve made these so many times and my kids still have no clue they’re healthy.

Which is a win, because otherwise I just throw pancakes with no nutritional value together from the box and call it breakfast.

(And, no, syrup is not a food group.)

These pumpkin pancakes are soft, a little fluffy, and taste like fall without being all “look at me, I’m healthy” abou tit.

And all you need is a few simple things!

I usually do a double batch and freeze half for those mornings when the instant mix looks so tempting from the pantry shelf.

Ingredients for Healthy Pumpkin Pancakes

These are packed with the good stuff but still taste like a treat.

Here’s what you need:

Pumpkin purée – gives that cozy flavor and makes them super soft
Eggs – helps hold everything together and adds a little protein
Milk – whatever kind you’ve got works here
Vanilla extract – just a splash for sweetness
Maple syrup – a little goes a long way
Whole wheat flour – makes these filling without tasting like cardboard
Baking powder – for fluff
Baking soda – helps the texture stay light
Cinnamon – the tastiest fall spice, hands down
Nutmeg – just a little, trust me
Salt – don’t skip it, makes the flavors pop
Butter or oil – for the pan so nothing sticks and they get that golden edge

How to Make Healthy Pumpkin Pancakes

1. Mix the Wet Stuff

Grab a big bowl and dump in the pumpkin, eggs, milk, vanilla, and maple syrup.

Whisk it all together until it’s smooth and kinda looks like baby food.

2. Add the Dry Stuff

Throw in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt right on top.

Gently mix it all together until there’s no dry flour left.

Just don’t overmix or they’ll turn out flat and weird.

3. Heat the Pan

Warm up your skillet or nonstick pan over medium heat with a little butter or oil.

Let it melt and coat the bottom.

4. Cook the Pancakes

Scoop the batter onto the pan in little circles (I use about ¼ cup).

Wait for bubbles to pop on top, then flip and cook the other side for a minute or two.

If the first one always comes out wonky just call it the test pancake.

5. Serve Them Up

Pile them on a plate and hand them out quick before someone steals the last one.

Syrup, yogurt, nut butter…whatever makes your crew happy.