Diabetic Friendly Fall Harvest Pancakes

Diabetic Friendly Fall Harvest Pancakes main pie

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Fall Harvest Pancakes are just delicious this time of year. With notes of apple, cinnamon, cloves, and nutmeg, they are a satisfying way to start your day.

This particular recipe is relatively low carb for pancakes, has a very little amount of added sugars, and uses natural sweeteners. And they’re not as likely to cause a blood sugar spike as a traditional pancake.

Diabetic Friendly Fall Harvest Pancakes pinterest image


Making these diabetic friendly pancakes is super simple because the batter is prepped all together in one bowl, making clean up afterward a breeze. It’s basically just mixing the batter, scooping it on to the griddle, flipping the pancakes, and serving them up.

And while the pancakes are cooking away on the griddle, you’ll have time to whip up some eggs, bacon, or yogurt and berries to go with it.

1. Preheat your Griddle

The very first thing I do, even before I collect my ingredients, is preheat my griddle. I want it to be nice and warm once I’ve got the batter ready to go.

I like to use my electric Bella griddle. It has a non-stick coating and cleans super easily. It cooks evenly, and it’s a best seller on Amazon. When I’m done with it, I just store it in the original box until I need it again. (Probably next week when the kids ask for pancakes for dinner again.)

I set mine to 250 degrees F, but you may want to adjust that for your own liking.

griddle for fall harvest pancakes

2. PreP the Batter For Fall Harvest Pancakes

There are several ingredients to this recipe, but they all get thrown in together for a good mix in one bowl. Super easy prep and super easy clean up afterward!

For the batter, you will use eggs, all purpose flour and whole grain flour, milk, vegetable oil, baking powder, salt, sugar, unsweetened applesauce, ginger, cinnamon, cloves, nutmeg, and vanilla.

Diabetic Friendly Fall Harvest Pancakes ingredients
making Diabetic Friendly Fall Harvest Pancakes batter


Once your batter is ready and your griddle is preheated, it’s time to start cooking! I like to use a measuring cup as my scoop, so I know for sure each pancake measures out equally. This makes counting carbs in a recipe like this so much more accurate.

If you use a 1/3 cup scoop, this recipe will make a dozen pancakes for you.

pouring Diabetic Friendly Fall Harvest Pancakes onto the griddle


Once you see bubbles forming on the tops of the pancakes you have on the griddle, that means it’s time to flip them over to cook the other side.

Let them finish cooking on this new side before serving them.

Diabetic Friendly Fall Harvest Pancakes on the griddle


Once the pancakes are finished cooking on the griddle, move them to a wire cooling rack if saving for later, or plate them up to serve them warm.

Add a pat of butter or not; top with syrup or not. Totally your choice!

Diabetic Friendly Fall Harvest Pancakes final no pour


There are some carbs to count in this recipe for fall harvest pancakes. They come mainly from the flour and the applesauce.

With the specific brand of ingredients I used for this recipe, the entire total was 224g of carbs. With this recipe making 12 pancakes, that’s 18g of carbs per pancake. (Need help counting carbs for your recipes? Check out my blog post with step-by-step instructions!)

Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.

Diabetes Friendly Fall Harvest Pancakes bite

What Makes this Recipe Diabetic Friendly?

The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb lifestyle, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.

For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:

  • a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
  • a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe

This specific recipe is mainly option two. There is very little added sugar. Instead natural sweeteners are used. And we sub in some whole grain flour instead of using all-purpose flour for the entire recipe. That will help curb those blood sugar spikes after eating.

However, there are ways to craft a meal around these pancakes that can make it both of these two diabetic friendly options. Keep reading…

What to Serve with Recipe

There are several things you could serve with these fall harvest pancakes! I would recommend finding something that provides some fat and protein so your meal as a whole will provide you that fiber-fat-protein trifecta to help stabilize blood sugar levels (that I mentioned in point one above). Here are a few ideas:

  • scrambled eggs
  • bacon or sausage
  • yogurt with nuts

Diabetic Friendly Fall Harvest Pancakes main with pour

Why is Recipe a Favorite of Mine?

I honestly love this recipe in the fall. As I do my autumn harvest salad and so many other fall recipes. And both of my kids love these pancakes too, so that’s a double win!

The flavors go together so well in these pancakes. They’re just the right texture. They are warm and comforting on a chilly morning. And they freeze well, so I can make make them ahead and save them for later.


Like I mentioned, these pancakes do freeze well. Just make sure they’re sealed completely in freezer-safe packaging. Otherwise, they will stay well in an air tight container in the fridge for a few days.

cracking an egg into a bowl

And now for your free recipe:

Diabetic Friendly Fall Harvest Pancakes square

Diabetic Friendly Fall Harvest Pancakes

a delicious and diabetic friendly fall take on a traditional pancake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes


  • 1 electric griddle


  • 2 eggs
  • 1 c. all-purpose flour
  • 2/3 c. whole grain flour
  • 1 c. 1% milk
  • 4 T. vegetable oil
  • 6 t. baking powder
  • 1 t. salt
  • 3 T. sugar
  • 1 c. unsweetened applesauce
  • t. vanilla extract
  • 1 t. cinnamon
  • 1/2 t. ground cloves
  • 1 pinch ginger
  • 1 pinch nutmeg


  • Preheat the griddle to 250℉.
  • Mix together all ingredients in a large bowl.
  • Coat the griddle with oil to prevent sticking.
  • Scoop batter using a ⅓ cup measuring scoop. Pour on to the griddle to cook.
  • Flip pancakes once they have formed bubbles on top.
  • Serve warm with butter and/or syrup of your choice.


Diabetic Friendly Fall Harvest Pancakes nutrition facts
Keyword easy, fall recipe, low added sugar, natural sweeteners


If you’ve made this recipe, would you please leave a comment? I would love to hear from you!

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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.


Diabetic Friendly Fall Harvest Pancakes pinterest image


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Looking for more devotions? Devotions on Diabetes: A 30-Day Journey to Anchor Your Soul is on Amazon

COUNT CARBS and Nutrition Facts EASILY

Looking for a way to count your carbs, fat, fiber, and protein easily? Look no further… 

I love how this template makes counting nutrition facts SO easy. You literally list the total grams from each ingredient, total it at the bottom, and divide by the number of servings. Voila! 

This recipe template walks you through every step. And you can keep it for future reference. Just calculate it once and you’re done!

Check my Etsy store for an instant download that includes a cover page, section header pages for different kinds of recipes, section tabs, and this recipe template.

Diabetic Recipe Template with Carb Counting and Nutrition Facts

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Kaycee - Devotions on Diabetes


Welcome to my Devotions on Diabetes website! Thanks for stopping by. I've lived with diabetes for 30+ years. And I'm here to provide you with a heaping helping of encouragement while you deal with diabetes and navigate this chronic illness with God by your side.

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