≡ Menu ≡ Menu

How To Make Healthy Pancakes

Pumpkin Pancakes with Bacon and (optional) Maple Syrup

 How to make healthy pancakes

My family loves to have a treat on the weekends. My boys look forward to the weekend as it is uninterrupted time they get to spend with their dad. During the week Mr Fresh arrives home from work at the children’s bed time.

 A slow start to the day with a filling breakfast is a great way to start the weekend (or finish it) and keep everyone happy until lunch time. A fluffy texture and sunny golden colour – who could resist?

At my local Farmers Market a couple of weeks ago I collected one of Spring Creek Organics tasty pumpkins. It was used as a side dish, in pasta, in a salad, pumpkin soup and two serves of these pancakes. I made them in size (eg: visualize pikelet size) rather than large pancake size.

Pumpkin is a vegetable so added to pancakes it has to healthy, right???

Maybe leave out the Maple Syrup and substitute with feta or yoghurt instead…

These pancakes also made a good kinder snack on their own the next day.

  • Serves: 2 adults and two children. Makes about 15
  • Preparation Time: 25 minutes
  • Cook Time: 10 minutes


  • 1 cup of cooked and mashed pumpkin – pre-cooked this is about 300-400 grams of pumpkin chopped into cubes
  • 1/2 teaspoon of ground cinnamon
  • 1 cup of plain flour
  • 1 cup of milk (or soy milk)
  • 1 egg
  • 1 tablespoon oil (cooking oil of your choice)
  • 400 grams of bacon – short rind (fat removed)
  • maple syrup to serve – or substitute with raw honey, feta, or yoghurt


  1. Add all of the ingredients together into a bowl and whisk until smooth with a hand whisk
  2. To a pan heated to medium temperature add about 1 tablespoon of oil
  3. Use a scoop to create 4-6 (depending on pan size) small pancakes, or pikelets.
  4. Cook the bacon in another pan and when cooked put in the warm oven until ready to serve on top of the pancakes
  5. Cook the pancakes until the top looks like it has almost set and then flip to cook the other side
  6. Serve with the bacon and maple syrup or topping of choice.

Hints and Tips:

  • You can cook and mash the pumpkin the day prior if you wish
  • I have made the batter for these a day in advance and stored it in the fridge overnight – Make the pancake mix in advance if you have overnight guests for breakfast
  • The quantity that you can cook at any given time (step 3) depends on the size of the pan that you are using
  • Place cooked pancakes onto a plate covered with foil in a low heat oven if you wish to serve them all at one time

What is your favourite type of pancake?



A Fresh Legacy














Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 6 comments… add one }
  • Melissa September 14, 2012, 9:00 am

    They look absolutely delicious!

    We do the special Saturday breakfasts too, for the same reason. Always looking for an opportunity to hide veggies in the kids food 🙂

    Will give them a go tomorrow, thanks!

  • Sam L September 14, 2012, 11:44 am

    I actually had never thought about adding pumpkin to pancake mix – great idea (and I’m sure that qualifies them as healthy). Sunday pancakes are a favourite in our house too and my attempt at healthy lately has been to make them using buckwheat flour. Does that count?

  • mia September 15, 2012, 10:43 am

    Of course since pumpkin is a vegetable, the pancakes are healthy 🙂

    Me, I love my low carb pancakes! Healthy in a different way though:

  • Mez September 16, 2012, 10:07 pm

    Ooooh they look so delish! I love Spring Creek Organics! Will have to give these a go! Cheers, Mez x

Leave a Comment