Pumpkin Pancakes with Spiced Peaches: A Cosy Autumn Breakfast Treat
There’s something about a stack of warm pancakes that feels like the ultimate comfort food, especially when cooler weather rolls in. And when you swap traditional ingredients for seasonal delights like pumpkin and add a touch of cosy spices, you get a breakfast that feels like a hug on a plate.
Today, I’m sharing my recipe for Pumpkin Pancakes with Spiced Peaches. Not only are these pancakes fluffy and flavourful, but they’re also made with wholesome ingredients, making them a perfect choice for a weekend breakfast or even a make-ahead weekday treat.
So, let’s dive into why you’re going to love these Pumpkin Pancakes!
WHY PUMPKIN?
Pumpkin is more than just a Autumn favourite—it's a nutrition powerhouse. Packed with vitamins A and C, fibre, and antioxidants, pumpkin puree is a fantastic way to add nutrients and moisture to your recipes without adding loads of extra calories. It’s also naturally sweet, which means you can use less sugar in your cooking.
If you’ve got leftover pumpkin from Halloween, this is the perfect recipe to put it to good use. (And if you’re looking for more ideas, I’ve got a few other pumpkin recipes up my sleeve, so keep an eye out!)
THE SECRET TO FLUFFY PANCAKES.
The combination of pumpkin puree, wholemeal flour, and a touch of protein powder gives these pancakes a perfect, fluffy texture. The spices add warmth and depth of flavour, and the fresh or frozen peaches cooked with a hint of maple syrup make a topping that feels extra special.
These pancakes are naturally sweetened with just a bit of maple syrup, so they’re not overly sweet. The spiced peaches on top add a pop of natural sweetness that pairs perfectly with the pumpkin in the pancakes. It’s like enjoying a slice of pumpkin pie for breakfast—but in pancake form!
Here’s how to make these delicious Pumpkin Pancakes with Spiced Peaches.
PUMPKIN PANCAKES WITH SPICED PEACHES:
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the pancakes:
½ cup (125g) pumpkin puree
2 eggs
1 cup (240ml) milk (any milk works: almond, oat, or dairy milk)
1 tbsp. maple syrup
1 cup (250g) wholemeal flour
3 tbsp vanilla protein powder
¼ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground allspice
1 tsp. baking soda
½ tsp. baking powder
⅛ tsp. salt
For the spiced peaches:
2 cups (500g) fresh or frozen peaches (sliced)
1 tsp. maple syrup
INSTRUCTIONS.
Whisk the wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, and maple syrup until the mixture is smooth and combined.
Mix the dry ingredients: In a separate bowl, combine the wholemeal flour, protein powder, ground ginger, cinnamon, allspice, baking soda, baking powder, and salt. Give it a good stir to evenly distribute all the ingredients.
Combine wet and dry: Pour the dry ingredients into the bowl with the wet ingredients. Gently mix until you have a smooth pancake batter. Try not to overmix, as this can make the pancakes dense.
Heat the pan: Place a non-stick frying pan over medium-low heat and lightly spray or brush the pan with a little oil.
Cook the pancakes: Pour the pancake batter into the frying pan, using about ¼ cup of batter per pancake. Cook the pancake until bubbles start to form on the surface, which usually takes around 1-2 minutes. Carefully flip the pancake and cook for an additional minute on the other side. Repeat with the remaining batter.
Prepare the spiced peaches: While the pancakes are cooking, place the peaches and maple syrup into a small saucepan. Heat over medium heat, stirring occasionally, until the peaches are heated through and soft, but not mushy. This should take about 5 minutes.
Serve and enjoy: Stack your pancakes on a plate, top them with the warm spiced peaches, and drizzle with a bit of extra maple syrup if desired. You can also add a sprinkle of extra cinnamon or even a dollop of Greek yoghurt on top.
TIPS FOR MAKING THE BEST PUMPKIN PANCAKES.
Don’t overmix the batter: Overmixing can lead to dense, rubbery pancakes. Stir the batter just until the dry and wet ingredients are combined.
Cooking temperature matters: Keep the heat at medium-low to ensure the pancakes cook evenly. If the pan is too hot, the outside will burn before the inside has time to cook through.
NUTRITIONAL BENEFITS.
These Pumpkin Pancakes aren’t just delicious—they’re also packed with nutritional goodness! Pumpkin is high in vitamin A, which supports eye health and boosts the immune system. Wholemeal flour adds fibre, which helps keep you full and satisfied. And if you add a scoop of protein powder, you’re giving these pancakes an extra boost of protein to keep you going all morning long.
The spiced peaches bring a burst of natural sweetness, without the need for heaps of sugar. Plus, peaches are a great source of vitamins C and A, as well as dietary fibre.
CUSTOMISING YOUR PUMPKIN PANCAKES.
The great thing about this recipe is how versatile it is! Here are a few ways to switch things up:
Protein Swap: If you prefer not to use protein powder, you can skip it altogether or substitute it with almond flour or additional wholemeal flour.
Fruit Topping: While peaches pair beautifully with these pumpkin pancakes, feel free to experiment with other fruits. Warmed-up apple slices with a sprinkle of cinnamon or a mix of fresh berries would be equally delicious.
Nutty Add-Ons: Add a handful of chopped pecans or walnuts into the pancake batter for some added crunch.
MEAL PREP FRIENDLY.
One of the best things about these pancakes is that they’re meal-prep friendly. You can make a batch on the weekend and enjoy them throughout the week. Here’s how:
Store in the fridge: Place the cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster when you’re ready to eat.
Freeze for later: Lay the pancakes flat on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave straight from the freezer.
THE PERFECT AUTUMN BREAKFAST.
These Pumpkin Pancakes with Spiced Peaches are the perfect way to celebrate the flavours of Autumn. Whether you’re making them for a weekend brunch or meal-prepping a batch to enjoy all week, they’re sure to become a seasonal favourite.
And if you’re looking for more ways to use up those pumpkins, I’ve got plenty more recipes on the blog—like my cosy sweet potato self saucing pudding. I know this recipe uses sweet potatoes but you can substitute them with pumpkins without comprimising on the flavour and texture...trust me both are delcious!
FINAL THOUGHTS.
When it comes to breakfast, you really can’t beat a plate of fluffy, warmly spiced pancakes topped with sweet, juicy peaches. They’re wholesome, satisfying, and perfect for cooler mornings. And the best part? They’re made with simple, healthy ingredients that you probably already have in your kitchen.
If you give this recipe a try, I’d love to hear what you think! Leave a comment on the blog, or snap a photo and tag me on Instagram (@michellemitchellhealthcoach). Seeing your recreations always makes my day.
Happy cooking, and enjoy every bite!
Did You Love This Recipe?
If you’re looking for more meal prep friendly breakfast ideas, check out my Berry & Papaya Bircher Muesli and Spiced Ginger and Pear Oats. They’re perfect for adding a little seasonal flair to your mornings.
Happy Cooking!
